Avoid frying by cooking these Southwestern egg rolls in an air fryer and achieving the same crispiness!
Ingredients
- frozen corn: 2 cups (thawed)
- black beans: 1 can (15 ounce can, drained and rinsed)
- spinach: 1 can (13.5 ounce can, drained)
- ½ cups shredded jalapeno Jack cheese: 1 piece
- sharp Cheddar cheese: 1 cup (shredded)
- green Chilis: 1 can (4 ounce can, drained, diced)
- green onions: 4 piece (sliced)
- salt: 1 tsp
- ground cumin: 1 tsp
- chili powder: 1 tsp
- egg roll wrappers: 1 pack (16 ounce pack)
- cooking spray:
Metric Conversion
Stages of cooking
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Mix corn, beans, spinach, jalapeno Jack cheese, Cheddar cheese, green chiles, green onions, salt, cumin, and chili powder together in a large bowl for the filling.
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Lay an egg roll wrapper at an angle. Use your finger to lightly moisten all 4 edges with water. Place about 1/4 cup of the filling in the center of the wrapper. Fold 1 corner over filling and tuck in the sides to form a roll. Repeat with remaining wrappers and mist each egg roll with cooking spray.
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Preheat an air fryer to 390 degrees F (199 degrees C). Place egg rolls in the basket, making sure they are not touching; cook in batches if necessary. Fry for 8 minutes; flip and cook until skins are crispy, about 4 minutes more.
