Air Fryer Southwest Egg Rolls Recipe

I turned chicken, corn, beans, onions and spicy Tex Mex seasoning into air fryer Southwest egg rolls that recreate a favorite Chilis copycat and belong on any list of Copycat Appetizers.

I messed around with a Chilis copycat and ended up loving these Air Fryer Southwest Egg Rolls. I stuff egg roll wrappers with shredded chicken, fold them up sloppy, then pop them in the air fryer till they get loud and golden.

Every bite surprises me, like a tiny fiesta in your hand, and it’s way easier than it looks. As a food writer I can’t help but call this one part Eggrolls In Air Fryer and part Copycat Appetizers, the kind you bring to a get together and immediately regret sharing because everyone wants more.

Try it, you’ll get it.

Ingredients

• Shredded chicken adds lean protein, savory depth and keeps rolls filling, not bland, easy
• Cream cheese gives creamy tang, fattier calories but smooth texture, helps everything bind
• Corn brings sweet starch and crunch, adds carbs and fiber, brightens bites
• Black beans add plant protein, fiber, earthy flavor, makes it more filling
• Shredded cheddar Jack gives melty gooey stretch, fat and calcium, salty richness
• Red onion adds sharp bite, slight sweetness raw, milder when cooked
• Lime juice gives bright acidity, lifts flavors, small calories, fresh tang
• Spices like cumin and chili powder add warmth, smoky heat and depth

Ingredient Quantities

• 8 large egg roll wrappers
• 1 lb cooked chicken, shredded (about 2 cups, rotisserie works great)
• 4 oz cream cheese, softened (half a block)
• 1 cup corn kernels, thawed if frozen or 1 (15 oz) can, drained
• 1/2 cup black beans, drained and rinsed
• 1 cup shredded cheddar Jack cheese (or cheddar and Monterey Jack blend)
• 1/4 cup finely diced red onion
• 2 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro (optional)
• 1 tbsp fresh lime juice
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper, optional for heat
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• Cooking spray or 1-2 tbsp neutral oil (for brushing or spraying)
• Ranch dressing or guacamole, for serving (optional)

How to Make this

1. Preheat the air fryer to 380°F (about 193°C). Grab a damp kitchen towel to cover the egg roll wrappers so they dont dry out while you work.

2. Soften the cream cheese (4 oz) by leaving it at room temp or nuking for 10 to 15 seconds if youre short on time. Shred the cooked chicken (1 lb) finely so it mixes easy.

3. In a large bowl combine shredded chicken, softened cream cheese, corn (1 cup, thawed or drained), black beans (1/2 cup, rinsed and drained), shredded cheddar Jack (1 cup), diced red onion (1/4 cup), sliced green onions (2), cilantro (1/4 cup if using), and lime juice (1 tbsp).

4. Add the spices: chili powder 1 tsp, ground cumin 1 tsp, smoked paprika 1/2 tsp, garlic powder 1/2 tsp, cayenne 1/4 tsp if you want heat, kosher salt 1/2 tsp and black pepper 1/4 tsp. Mix well, taste and adjust salt or cayenne if needed.

5. Lay one egg roll wrapper flat with a corner pointing toward you. Spoon about 1/3 cup of filling into the lower third of the wrapper, not too close to edges. Dont overfill or they wont seal right.

6. Fold the bottom corner up over the filling, fold the two side corners in, then roll tightly to the top. Moisten the top edge with a little water or a quick cornstarch slurry (1 tsp cornstarch plus 1 tsp water) to seal. Repeat with remaining wrappers and filling.

7. Brush or spray each egg roll lightly with oil (use cooking spray or 1 to 2 tbsp neutral oil) so they crisp up in the air fryer. Place them seam side down in the basket in a single layer, dont overcrowd; cook in batches if you need to.

8. Air fry at 380°F for about 8 to 10 minutes, flipping once halfway and giving a quick spray of oil after the flip. Theyre done when golden brown and crisp, may need a minute or two more depending on your air fryer.

9. Let the egg rolls rest a minute or two so the filling settles, then serve hot with ranch dressing or guacamole for dipping.

Equipment Needed

1. Air fryer (large enough basket for 8 egg rolls, preheat to 380°F)
2. Large mixing bowl (for the chicken + cheese filling)
3. Measuring cups and spoons (for corn, beans, spices, lime)
4. Rubber spatula or wooden spoon (to mix and scrape the bowl)
5. Sharp knife and cutting board (for onions, green onions, cilantro)
6. Cheese grater (or pre-shredded cheddar jack)
7. Pastry brush or cooking spray (to oil the egg rolls)
8. Small bowl and fork (for the cornstarch slurry and sealing edge)
9. Damp kitchen towel and a plate or baking sheet (keep wrappers covered while you work)

FAQ

Air Fryer Southwest Egg Rolls Recipe Substitutions and Variations

• Cooked chicken: swap with shredded turkey, pulled pork, or for a vegetarian option try shredded jackfruit or firm tofu tossed with taco seasoning — all give that meaty bite and soak up the spices.
• Cream cheese: use full‑fat Greek yogurt (strain it for thicker texture), mashed avocado for a fresher, tangy fill, or a vegan cream cheese / blended silken tofu if you need dairy free.
• Egg roll wrappers: use small flour tortillas for a burrito style roll, wonton wrappers for smaller crisp bites, or phyllo sheets brushed with oil for a flakier result (watch closely, phyllo browns fast).
• Black beans: swap with pinto beans, cooked lentils, or chickpeas; you can also use refried beans if you want a creamier, spreadable filling.

Pro Tips

1) Keep the wrappers from drying out — work fast and cover them with a damp towel while you fill. If an edge won’t stick use a little water or a quick cornstarch slurry to glue it, not too much or you’ll get soggy spots.

2) Drain and dry the filling well. Pat the beans and corn dry, squeeze excess moisture from the shredded chicken/cream cheese mix and chill it for 10 to 15 minutes so it firms up — makes rolling way easier and stops leaking.

3) For extra crunch, oil them lightly and don’t crowd the basket. Give them space so air can circulate, flip once, and give a quick spritz after the flip. Also use a neutral oil with a high smoke point so they brown without burning.

4) Make ahead and freeze: assemble on a tray, freeze until solid, then bag. Cook from frozen, just add a few extra minutes, and reheat leftovers in the air fryer to bring back the crisp.