Air Fryer Southwest Rolls

1 To make the filling: In a large mixing bowl, combine the corn, black beans, bell pepper, jalapeños, green onions, chicken, cheese, paprika, cumin, chili powder and salt. Set aside. 2 In a small bowl, whisk together the egg and water. Line a sheet pan with parchment paper. 3 Place one egg roll wrapper on a cutting board. Scoop ½ cup of the filling onto the center of the egg roll wrapper, then brush the edges of the wrapper with the egg wash. 4 Fold the left and right sides of the wrapper over the filling, covering about 1 inch on each side. Fold the top of the wrapper over the filling and tightly roll it up. Place the roll on the prepared sheet pan. 5 Repeat steps 3 and 4 with the remainder of the filing and egg roll wrappers. 6 Heat an air fryer to 375 F. Lightly brush each roll with vegetable oil. 7 Working in batches, place the rolls ½ inch apart in the air fryer, and cook for 5 minutes. Flip the rolls and cook for 3 to 5 more minutes or until the exterior is golden brown and crispy. 8 To make the dip: In a small bowl, stir together the sour cream, ranch dressing and taco seasoning. 9 Transfer the cooked rolls to a platter and serve hot with the ranch dip and your favorite hot sauce. Note: the rolls are best eaten fresh, so we don’t recommend storing leftovers.