Ingredients
Chicken
- 1 lb chicken breasts, raw (or 2.5 cups cooked diced chicken)
- 1 tsp kosher salt (for seasoning chicken)
- Salt & pepper to taste
- 1 tbsp vegetable oil (divided)
Filling
- 1 medium red pepper, diced
- 4-5 green onions, diced
- 4 cloves garlic, minced
- 1.5 cups sweet corn (frozen, fresh, or canned)
- 1 cup black beans, rinsed and drained
- 1 (4 oz) can diced mild green chiles
- 1/4 cup cilantro, chopped (optional)
- 2 tsp cumin
- 1.5 tsp chili powder
- 1/8 tsp cayenne pepper
- 1 tsp kosher salt
- Salt & pepper to taste
- 1 cup reduced fat shredded Mexican or Colby jack cheese
Assembly
- 16 egg roll wrappers
- Small bowl of water (for moistening fingertips)
- 2 tsp vegetable oil (for brushing egg rolls)
- Cooking spray (for sheet pan)
Instructions
- Cook the Chicken: Season both sides of the chicken breasts with kosher salt and pepper. Heat 1 teaspoon of vegetable oil in a hot skillet over medium heat. Place chicken breasts in skillet and cook for 5-8 minutes per side until the internal temperature reaches 155°F. Remove chicken from skillet and let it rest for 8-10 minutes, then dice into small pieces. Alternatively, use pre-cooked diced chicken to save time.
- Prepare the Filling: Heat 1 teaspoon vegetable oil in a large skillet over medium-low heat. Add diced red pepper, minced garlic, and diced green onions, cooking until vegetables are tender. Stir in the diced chicken, black beans, sweet corn, diced green chiles, cilantro (if using), cumin, chili powder, and kosher salt. Mix well and cook together for a few minutes until flavors meld. Finally, stir in shredded cheese and heat until melted and combined.
- Assemble the Egg Rolls: Spray a sheet pan with cooking spray. Lay one egg roll wrapper flat on a clean surface and moisten the edges with water using your fingertips. Scoop about 1/4 cup of the filling mixture into the center of the wrapper. Fold the bottom edge over the filling, then fold in the sides, and roll tightly into an egg roll shape, sealing the edges with water. Place assembled egg rolls on the prepared sheet pan. Repeat for remaining wrappers and filling. Brush the outside of each egg roll with the remaining vegetable oil.
- Air Fry the Egg Rolls: Preheat the air fryer to 400°F. Arrange egg rolls in the air fryer tray without overcrowding. Cook for 8-10 minutes, flipping halfway through, until egg rolls are golden brown and crispy. You may need to cook in batches to avoid overcrowding.
- Oven Bake Option: Preheat the oven to 425°F. Place egg rolls on a baking sheet and bake for 15-20 minutes until they turn golden brown and crispy, turning once halfway through baking.
Notes
- Ensure the chicken is fully cooked and rested to keep it juicy inside the egg rolls.
- Use water to seal the egg roll wrappers effectively and prevent them from opening during cooking.
- Do not overcrowd the air fryer basket for best crisping results; cook in batches if necessary.
- Feel free to add extra spices like cayenne or chili powder to increase heat according to your preference.
- Leftover egg rolls can be refrigerated and reheated in the oven or air fryer for a crispy finish.
- For a vegetarian version, substitute chicken with extra beans and veggies or use a plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Southwestern
- Diet: Low Fat