Crispy Air Fryer Chicken Egg Rolls with Cream Cheese & Jalapeño
These crispy air fryer chicken egg rolls are packed with chicken, beans, corn, cheese, and jalapeño, making them a perfect snack or party bite.
Ingredients
Filling
- 2 cups cooked chicken, finely chopped or shredded
- ¾ cup black beans, rinsed and very well drained
- ¾ cup corn kernels, thawed and patted dry (or well-drained canned)
- 1 red bell pepper, finely diced (about 1 cup)
- 1 small yellow onion, finely diced (about ¾ cup)
- 1 small jalapeño, very finely diced (seeds removed for mild heat)
- 1½ cups shredded cheese (mild or slightly spicy blend)
- 4 ounces cream cheese, softened and cubed
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro (optional)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 10 egg roll wrappers
- 1–2 tablespoons neutral oil (for brushing)
Instructions
Preparation
- Prepare the vegetables and chicken by finely dicing the bell pepper, onion, and jalapeño. Make sure the beans are thoroughly drained and the corn is dry. Chop or shred the cooked chicken into small pieces.
- In a large mixing bowl, add the chicken, black beans, corn, bell pepper, onion, jalapeño, shredded cheese, and cream cheese.
- Pour in the lime juice and add the cilantro if using. Sprinkle in all the seasonings. Mix well until the filling is evenly combined and creamy.
- If the filling feels warm, spread it out on a plate and let it cool for about 10 minutes. This helps prevent the egg roll wrappers from tearing.
Assembly
- Set up a clean work surface. Lay out the egg roll wrappers and keep them covered with a lightly damp towel.
- To seal the rolls, mix 2 tablespoons flour with 2 tablespoons water to form a paste.
- Place one wrapper in a diamond shape. Spoon about ⅓ cup of filling across the lower third. Fold the bottom corner up over the filling, fold in the sides, then roll tightly into a cigar shape. Seal the edge with a little paste.
Cooking
- Preheat the air fryer to 380°F for 3–5 minutes.
- Lightly spray or brush each egg roll with oil on all sides. Place them seam-side down in the air fryer basket, leaving space between each one.
- Air fry at 380°F for 10–12 minutes, flipping halfway through. Lightly oil again after flipping if needed.
- Let the egg rolls rest for 2 minutes before serving so the filling can set and cool slightly.
Notes
Drain beans and corn very well to avoid soggy filling. Let filling cool slightly to prevent wrapper tears. Seal edges with flour paste to stop filling leaks. Spray oil lightly for even browning; avoid soaking the wrapper.