Southwest Egg Rolls (Air Fryer Recipe!) from the Pot

These flavor-packed Southwest Egg Rolls are made in an air fryer! No air fryer? No problem—I’ll share other ways to cook them and still get all the deliciousness.

Not sure about Air Fryers? Check out this Air Fryer Guide!

Southwest Egg Rolls

I’m so excited to share Southwest Egg Rolls with you! As much as It is satisfying to fried food, it doesn’t always agree with me, especially when I’m craving fried egg rolls.

That’s where my air fryer comes in—it gives me all the crispiness without the oil and heaviness! Plus, it’s way easier (and cleaner!) than using a deep fryer.

These Southwest Egg Rolls are reliable for using leftover Instant Pot or slow cooker Black Beans. It is satisfying to making the beans at the start of the week and using them in recipes like these egg rolls!

What are Southwestern Egg Rolls?

These aren’t any ordinary egg rolls — they’re loaded with flavors and textures! We start by using egg roll wrappers (which are paper-thin sheets of dough) that will get ultra-crispy in the air fryer. Those egg rolls are packed with rotisserie chicken, black beans, corn, jalapeño, onion, bell pepper, and a quick seasoning blend. Beyond that filling, we also add in some sour cream for creaminess and a combination of extra-sharp Cheddar and Monterey jack cheeses. While the egg rolls are getting nice and crispy, we whip together a quick cilantro-lime sauce for dipping or drizzling. Are you completely sold on this recipe yet?! We can’t get enough of them!

How to roll an egg roll

• Set out the egg roll wrappers on a clean surface to look like a diamond facing you.
• Add the Southwest Egg Roll fillings (sour cream, filling, and cheese) to the bottom third of the egg wrapper.
• Dip your finger into a small bowl of water and then run your finger along the edges of the egg wrapper.
• Fold the bottom up over the filling.
• Then fold the left and right corners in to the center (like an envelope).
• Tightly pressing the filling in, roll up the egg roll like a cylinder. (Roll tightly — if any of the filling is exposed, it will leak out in the air fryer).
• Here’s an overview image collage of rolling an egg roll

Southwest Egg Roll Tips

• Keep the egg roll wrappers tightly covered right up until using them. They dry out quickly and will crack and crumble if they’re left out of the packaging for long.
• We use light or fat-free sour cream. It’s a great way to save some calories and fat while still getting that great flavor and creaminess. Of course, regular sour cream works well too!
• If you’re in a time crunch, these egg rolls are still satisfying without the sauce. Alternatively, the sauce can be prepared ahead of time to make dinner prep a bit quicker.
• Use freshly grated cheese. Pre-grated cheese has a cellulose coating that results in a greasier/clumpier cheese filling that can become slightly grainy.
• Don’t overcrowd the air fryer. Place egg rolls in so they have a bit of space in between — don’t overlap or layer them for ultimate crispiness.

Don’t Have An Air Fryer?

• Deep Fry: Heat 1 inch of oil in a pan to 325°F. Fry 3-4 egg rolls at a time, turning to brown evenly (~2 minutes per side). Remove to a cooling rack lined with paper towels.
• Bake: Spray egg rolls with cooking spray. Bake at 425°F for 10-15 minutes, flipping halfway, until lightly brown (won’t be as crispy as frying).
• Make a Quesadilla or Burrito: Fill tortillas with the filling, roll tightly (or make a quesadilla). Cook on a medium burner in a greased pan for 2-4 minutes per side until the edges turn golden and crispy. Serve with sauce and toppings.

More Black Bean Recipes

• Black Bean Tacos with a citrusy avocado sauce
• Sweet Potato Black Bean Chili with an amazing seasoning blend
• Quinoa Black Bean Salad with a cilantro dressing
• Sweet Potato & Black Bean Burrito Bowls with a creamy lime sauce
• Black Bean Burger with a chipotle burger sauce

Ingredients

• 1 tablespoon olive oil
• 1/2 cup diced green pepper (1/2 pepper)
• 1/2 cup diced yellow onion (1/2 onion)
• 1 tablespoon diced jalapeño (seeds and ribs removed)
• 1 teaspoon minced garlic (1 clove)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon ground chili powder (I use McCormick, which is very mild)
• Salt
• 1 cup diced rotisserie chicken
• 1 cup black beans (drained and rinsed, see note 1)
• 1 cup frozen corn
• 2 tablespoons finely chopped cilantro
• 1 lime
• 1-1/4 cup freshly shredded extra-sharp Cheddar cheese
• 1-1/4 cup freshly shredded Monterey Jack cheese (or use more sharp cheddar)
• 12 to 14 teaspoons sour cream (lite or fat-free is great)
• 12 to 14 egg roll wrappers (and water to seal the edges)
• Cooking spray
• 1 large lime
• 1/2 teaspoon minced garlic
• 1/2 cup loosely packed fresh cilantro
• 1/2 tablespoon minced jalapeño
• 1/2 cup sour cream (lite or fat-free is great)

Method

1. For quicker prep, chop the pepper, onion, jalapeño, and garlic in a food processor until finely chopped. Alternatively, finely chop these ingredients. Dice chicken; drain and rinse the beans (see note 1).
2. Add the olive oil to a large cast-iron pan and heat to high. Add diced pepper, diced onion, jalapeño, and garlic. Cook, stirring frequently, until tender, about 5–7 minutes. Add seasonings: cumin, paprika, garlic powder, onion powder, and chili powder. Season to taste with salt and pepper. I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir until fragrant, about 1 minute. Reduce heat to low.
3. Add diced rotisserie chicken, black beans, corn, cilantro, and 1 tablespoon lime juice. Stir to heat through, 1–2 minutes, then remove from heat. While that cooks, shred the cheeses. Combine cheese in a bowl and mix with your hands to incorporate.
4. Set out egg roll wrappers on a clean surface to look like a diamond. Smooth 1 heaping teaspoon sour cream on the bottom third of the wrapper (see pictures in post). Top with 3 packed tablespoons of filling. Add 2 packed tablespoons of cheese. Dip your finger into a small bowl of water and run your wet finger along the edges of the egg wrapper. Fold the bottom up over the filling. Then fold the left and right corners in to the center (like an envelope). Tightly pressing the filling, roll the egg roll like a cylinder. (If any filling is exposed, it will leak out in the air fryer.) Repeat with remaining filling and egg wrappers until all are filled. (I typically get 13 egg rolls, using all the filling and cheese.)
5. Spray all sides of the egg rolls with cooking spray. Rub spray evenly on all sides of the egg rolls. Layer egg rolls in the air fryer so none are touching. (If your air fryer doesn’t have shelves, just put as many as you can in the basket so none overlap.) Bake at 370°F for 5 minutes. Flip and bake another 5 minutes. Flip once more and bake another 2–3 minutes or until egg rolls are crispy and golden brown. (Air fryers cook differently, so just watch closely at the end and remove once egg rolls are crispy all over.) Remove and let cool slightly before digging in.
6. skippable Sauce: Zest and juice limes to get 1/4 teaspoon zest and 2 tablespoons juice. Add zest and juice with all sauce ingredients to a food processor. Add salt and pepper to taste (I add 1/4 teaspoon salt and 1/8 teaspoon pepper) and blend or pulse until smooth. Serve alongside cooked egg rolls.