Ground Chicken Air-Fried Southwest Egg Rolls
Equipment
- 1 Air-Fryer
Ingredients
- 1 lb. Ground Chicken or ground meat of your choice
- 2 tsp. Avocado or Olive Oil for sautéing
- ½-1 Jalapeno Pepper seeded & finely chopped
- 3-4 cloves Fresh Garlic minced
- 1½ tsp. Cumin
- 1½ tsp. Chili Powder
- ½ tsp. Garlic Salt
- ¼-½ head Red Cabbage finally sliced
- 2¼ cups Fresh Organic Baby Spinach chopped
- ½ Red Onion diced
- 1 Red Pepper diced
- 1 bunch Fresh Cilantro chopped & divided
- 15.5 oz. Can Organic Black Beans drained & rinsed
- 10 oz. Organic Sweet Corn
- 2 cups Shredded Cheese of your choice
- 2 pkgs. Egg Roll Wrappers
- Salt & Pepper to taste
- Cooking Spray
- Small bowl of water to use when rolling wrappers
Instructions
- If using jalapeno, deseed and finely chop.
- Heat up a large pan (I love using a well-seasoned cast iron pan) and add 2 tsp. oil to the pan with the garlic and jalapeno. Sauté the ingredients until fragrant, about 1-2 minutes.
- Add ground chicken and half of the garlic salt, cumin, and chili powder (I like to mix the other half of the spices with the vegetable mixture). Saute the ground chicken until cooked. Drain, if needed, and set aside.
- Dice the red pepper and red onion, and chop the red cabbage, spinach, and cilantro. Reserve 1/2 the cilantro for garnish. Mix the remaining cilantro, garlic salt, cumin, chili powder, and vegetables in a large bowl. Taste the filling mixture and adjust the seasoning, salt, and pepper to your liking.
- Add the drained and rinsed black beans, corn, cheese, and ground chicken to the vegetable mixture. Mix well.
- Prepare the air-fryer basket or pan with your favorite cooking spray or oil so the egg rolls don't stick. I used a little olive oil spray.
- Begin preparing your egg rolls. You'll need a small bowl of water to use when rolling. Lay one of the egg roll wrappers on a clean, dry cutting board with a point downward towards you (so it is like a diamond shape). Add a couple of generous tablespoons of the filling mixture to the bottom third of the wrapper.
- Roll the bottom point of the wrapper up and over the mixture tucking it under the mixture. Next, dip your fingers into the bowl of water so they are damp, and brush them over the right and left corners of the wrapper. Then, fold the left and right sides toward the center and gently press down. The water will help the wrapper stick to itself. The egg roll will look like a little envelope. Continue rolling the egg roll up like you would a burrito. Using your fingers, brush the tip of the wrapper with some water and seal the egg roll.
- Line up as many southwest egg rolls as will fit on your air-fryer pan without crowding them.
- Cook the southwest egg rolls at 380℉ for about 7 minutes then turn and cook another 6-7 minutes, depending on your air-fryer and desired crispiness. My family told me my egg rolls could have been air-fried a bit more because they like them crunchier. I also tested baking a batch in the oven at 375℉ for 11 minutes and then turning them and baking for another 5 minutes. Overall, we preferred the egg rolls air-fried.
- Remove from the air-fryer and serve hot with salsa, cheese, cilantro, avocado or guacamole, sour cream, and Mexican rice.
Notes
Store any uneaten air-fried egg rolls in an air-tight container. Reheat in the air-fryer for 4-5 minutes at 350F or until it reaches your desired temperature and crispiness.
The filling mixture can be saved in an air-tight container in the refrigerator for 2-3 days for easy make-on-demand southwest egg rolls.
Tried this recipe?Let us know how it was!