Copycat Chili’s Southwest Egg Rolls

Step 1

In a large mixing bowl, combine the bell pepper, corn, black beans, pickled jalapeños, green onions, cheese and salt and pepper, onion powder, garlic powder, cumin, and chili powder. Set aside.

Step 2

Season cooked chicken with paprika, salt and pepper

Step 3

Fold seasoned chicken into the bean and corn mixture. Stir until well combined.

Step 4

In a small bowl, use a fork to whisk together the egg and water. Set aside

Step 5

Scoop 1/3 cup of the chicken mixture onto an egg roll wrapper

Step 6

Rolling from the bottom, roll halfway up, then fold in sides and roll tightly.

Step 7

Seal with a drop of egg wash then brush the egg rolls with egg wash all around-so both sides of the egg rolls are covered with egg wash.

Step 8

Place egg rolls in an air fryer basket. Be sure the egg rolls are not touching–cook in batches, if needed.

Step 9

Cook at 380 degrees for 5 minutes.

Step 10

Flip the egg rolls and continue cooking for 3-5 more minutes or until the egg roll wrappers are golden brown and crispy.

Step 11

Cooking times can vary depending on the brand and size of your air fryer. (I have an 5.8 quart air fryer and I cook six at a time at 380 degrees and it takes roughly 8-10 minutes total.)

Step 12

Preheat oven to 425 degrees.

Step 13

Bake the egg rolls for about 15 minutes or until the egg roll wrappers are golden brown and crispy.

Step 14

Remove the egg rolls from the oven.