Air Fryer Southwestern Egg Rolls
These Chili’s copycat Southwestern Egg Rolls are everything you love about the restaurant favorite—crispy on the outside, packed with bold Tex-Mex flavor on the inside. Loaded with seasoned chicken, black beans, corn, spinach, and melty cheese, they’re the perfect handheld appetizer or game day snack.
Servings 8
Calories 265kcal
Ingredients
- ½ cup chopped onions
- 2-3 garlic cloves Minced
- 16 egg roll wrappers
- ½ cup diced red bell peppers
- ½ cup diced yellow bell peppers
- ½ cup diced orange bell peppers
- ¼ cup grated cheddar cheese
- 8 oz black beans Drained
- 1 can diced tomatoes and chilis Drained; I used Rotel
- 1 cup frozen kernel corn
- 2 teaspoons chopped cilantro
- 1-2 tablespoons fresh lime juice
- ¼ packet Taco Seasoning
- cooking oil
- cup of water
Avocado Ranch Dip
- 8 oz sour cream
- 1 avocado
- 1-2 tablespoons ranch seasoning Adjust to taste.
Instructions
- Heat a skillet on medium-high heat. Add the garlic and onions. Cook for 2-3 minutes until fragrant.
- Add all of the peppers to the skillet. Mix well. Cook for 1-2 minutes
- Add the black beans, corn, tomatoes, and cheese. Cook for 2-3 minutes.
- Drizzle the fresh lime juice throughout. Add the cilantro and taco seasoning. Stir.
- Lay the egg roll wrappers on a flat surface. Dip a cooking brush in water. Glaze each of the egg roll wrappers with the wet brush along the edges. This will soften the crust and make it easier to roll.
- Use 2 egg rolls for each. I chose to double roll the egg rolls to prevent them from leaking. If the brand of egg roll wrappers you purchased is pretty thick, you may only need one wrapper and no need to double up.
- Load the mixture into each of the wrappers.
- Fold the wrappers diagonally to close. Press firmly on the area with the filling, cup it to secure it in place. Fold in the left and right sides as triangles. Fold the final layer over the top to close. Use the cooking brush to wet the area and secure it in place. Spray each egg roll with cooking oil.
- Load the egg rolls into the pan of the Air Fryer. Spray with cooking oil.
- Cook for 8 minutes at 380 degrees. Flip the egg rolls. Cook for an additional 4 minutes. Cool before serving.
Avocado Ranch Dip
- Peel the avocado and remove the pit. Mash the avocado in a bowl. I like to use a potato masher.
- Add the sour cream and ranch seasoning. Stir well to combine.
Notes
If you like really crispy egg rolls, cook them for 4-5 minutes longer than the timing noted above. Use your judgment.
Taste your avocado ranch dip after preparation. Determine if you feel you need to use the full packet vs half of the packet.
Feel free to add jalapenos to this recipe for added spice! The Trader Joe's Taco Seasoning noted above has a small kick to it.
If you want cheesy egg rolls, add more cheese than what is listed in this recipe. I would recommend adding it to the egg roll after you have loaded in the veggie mixture, right before sealing.
I often substitute sour cream for plain, non-fat Greek yogurt. It also adds additional protein!
Nutrition
Serving: 1roll | Calories: 265kcal | Carbohydrates: 39g | Protein: 11g | Fat: 3g