In a medium-sized bowl, combine cooked shredded chicken, corn, black beans, cheese, tomatoes, chili powder, ground cumin, paprika, garlic powder, and salt and pepper.
Using a pastry brush, rub beaten egg around the edges of egg roll wrapper.
Place about 1/3 cup of the chicken mixture in egg roll wrapper near a corner. Top with green onion and cilantro.
Roll the bottom corner up, completely covering the filling and fold in the sides. Role the egg roll up, sealing it. Repeat with remaining egg roll wrappers.
Spread remaining egg wash on top of egg rolls with pastry brush.
Preheat air fryer at 400 degrees F. Spray inside of air fryer basket with cooking spray. Cook egg rolls for 5 minutes, flip, and cook for an additional 5 minutes or until golden brown.
Remove and allow to cool. Serve as is or with your favorite dipping sauce. Enjoy!
Ingredients
Directions
In a medium-sized bowl, combine cooked shredded chicken, corn, black beans, cheese, tomatoes, chili powder, ground cumin, paprika, garlic powder, and salt and pepper.
Using a pastry brush, rub beaten egg around the edges of egg roll wrapper.
Place about 1/3 cup of the chicken mixture in egg roll wrapper near a corner. Top with green onion and cilantro.
Roll the bottom corner up, completely covering the filling and fold in the sides. Role the egg roll up, sealing it. Repeat with remaining egg roll wrappers.
Spread remaining egg wash on top of egg rolls with pastry brush.
Preheat air fryer at 400 degrees F. Spray inside of air fryer basket with cooking spray. Cook egg rolls for 5 minutes, flip, and cook for an additional 5 minutes or until golden brown.
Remove and allow to cool. Serve as is or with your favorite dipping sauce. Enjoy!