You'll love this twist on the classic Chili's recipe - Southwest egg rolls made in the air fryer. They're hearty, delicious and ready in about 25 minutes.
Place oil in a skillet and heat over Medium heat. Add chicken and cook until browned.
Add all the vegetables and spices to the chicken and cook for 5 minutes.
Remove skillet from heat, add the cheese and stir to mix.
Preheat air fryer to 375 degrees F.
Place egg roll wrapper on a flat surface with one corner facing you. Using your finger, wet the edges of the wrapper with a little bit of water. Place 1-2 tablespoons of filling in the center of the wrapper. Bring the left & right corners to the center. Pull the bottom corner over the top of the filling and roll the wrapper closed. Wet the last corner to seal the wrapper.
Place egg rolls in the air fryer basket in a single layer, leaving a bit of space between each egg roll. Mist with oil. Cook for 6 minutes, turn and cook for 2 more minutes.
Allow to cool slightly before serving.
Notes
See the blog post for tips and a visual guide to filling and folding the egg rolls.
Don’t overfill the egg rolls or they’ll split open.
Make sure the egg roll is sealed well or it may unroll while cooking.
You may need to cook in batches depending on the size of your air fryer basket.
If you’re cooking in batches, cover the uncooked egg rolls with a damp paper towel to keep them from drying out.
These are best eaten fresh but you can store leftovers in an airtight container for 3-4 days. Reheat in air fryer or oven at 350 degrees for 3-5 minutes.
Oven baked: preheat oven to 425 degrees F. Place egg rolls on a greased baking sheet and cook for 10-15 minutes, turning at the halfway point.
Great for meal prepping: to freeze, place rolls on a baking sheet and flash freeze until firm (3-4 hours). Transfer to a freezer bag or container and freeze for up to 3 months. To cook: place egg rolls in air fryer basket, spritz with oil and cook at 400 degrees F for 5 minutes, turn, and cook for 5-6 more minutes until heated through.