Featured Recipe
Southwest Chicken Egg Rolls
By Kate
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Crispy air-fried egg rolls packed with shredded chicken, corn, black beans, diced zucchini, and fire-roasted red pepper; seasoned with smoky chipotle powder, garlic, cumin, and smoked paprika. A double wrapper seal locks in the filling, ensuring crunch without mess. Olive oil brushing boosts browning. Spinach replaced by chopped kale for added texture. Quick to prep, flips halfway for even golden color. Avoid soggy wrappers by air-frying in small batches. Serve with creamy chipotle-lime sauce or salsa verde for a smoky-tangy punch. Substitutions for chicken include cooked turkey or beans only for vegetarian option.
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Prep:
20 min
Cook:
12 min
Total:
32 min
Serves:
12 servings
appetizers
Southwestern
air fryer
chicken
finger food
Introduction
Nothing fancy here—straight to the point. Crunchy exterior with a smoky, tangy interior that’s more than the sum of its parts. Air frying keeps things light but crisp; no greasy bubbles or oil splatter. Chicken, corn, and beans mingle with the earthiness of kale instead of spinach for a tougher bite, something that won’t wilt into mush. Chipotle powder replaces the usual chili powder, kicking up heat with a smoky twist. Double wrappers aren’t mandatory but recommended if you’re packing these tightly. Flipping halfway ensures golden color and even cooking. You’ll hear that crisp crack before the flavors hit, a sign it’s ready. Timing’s flexible if you watch the color and texture instead of the clock.
Ingredients
About the ingredients
Swapping zucchini for bell pepper brings moisture and fresh crunch without overpowering flavors. Kale is sturdier than spinach and holds up to heat better, keeping textural contrast in each bite. Chipotle powder adds smoky heat that lingers longer than standard chili powder, matched by smoky paprika deepening background notes. Sharp cheddar provides saltiness and melt without too much oil. Egg wash is critical for sealing layers; skipping this risks filling leakage. Olive oil brushing is minimal but crucial to achieving golden crisp, especially since air fryer heat is more dry than oil frying. If dairy-free, swap cheddar for a grated plant-based option, but expect slight texture difference.
Method
Technique Tips
Double layering wrappers requires patience; egg wash acts like glue, no shortcuts or it’ll unravel in the air fryer. Spoon measured filling; overstuffing causes bursting or uneven cooking. Folding technique keeps filling contained and promotes crisp edges; seal well but avoid tearing. Flip at halfway point to achieve uniform browning; brushing with oil at flip revitalizes outer shell avoiding dull patches. Air fryer basket overcrowding steams wrappers instead of crisping; spread out or cook multiple batches. Don’t rely solely on time; listen for crackling and smell toasted aroma. Rest after cooking to let steam dissipate, prevents soggy folds. If wrappers start to dry before cooking, cover with a damp towel to retain pliability.
Chef's Notes
- 💡 Use fresh ingredients—chicken, beans, veggies keep flavors bright. Don't skimp on kale; its texture's key. Let cooked filling cool slightly before wrapping; helps prevent sogginess. Consider a mix of beans for texture variation.
- 💡 Brush oil lightly on top; don't drown them. Missing the oil? Try cooking with cooking spray. Adjust time based on size of rolls—tiny rolls cook faster. For extra crunch, add a few minutes and keep an eye on color.
- 💡 Regular egg roll wrappers work, but check for thickness. Not all wrappers are created equal; some hold better than others. Need gluten-free? Use rice paper; technique varies but still holds up. Keep everything uniform for even cooking.
- 💡 Listen for that crackling sound; it tells you they're cooking—check color too. Want more spice? Add jalapeños to filling. Adjust flavors and spices to personal taste before cooking, no one likes bland dishes.
- 💡 Rest after cooking helps crisp. Don't dive in—wait 3-5 minutes. Want to avoid sogginess? Use parchment paper on your air fryer basket. If some wrappers dry out, cover with damp cloth until ready.
Kitchen Wisdom
Can I make these ahead?
Yes, assemble ahead; store in fridge. But don’t cook until party time. Improves freshness. Can freeze too, just adjust cooking time.
What if they burst while cooking?
Overfilling is the main issue. Keep fillings compact. Wrapping tight helps too—don’t skip that step. Extra layer keeps seams sealed.
Can I use other meats?
Sure, turkey works; just use pre-cooked. Omit meat entirely; add more beans or some veggies. Flexibility is key, still gets great flavor.
How to store leftovers?
Store in airtight container, few days max. Reheat in air fryer or oven for best texture. Microwaving makes them soggy, so avoid that.
