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Crispy Air Fryer Chicken Egg Rolls

A tasty, lighter option for snack time or dinner, these egg rolls crisp up in the air fryer with less oil than deep frying. Loaded with protein and fiber, they make a balanced meal that works great for meal prep.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 egg rolls
Course: Appetizer, Dinner, Snack
Cuisine: American, Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup shredded chicken
  • 1/2 cup cream cheese, softened
  • 1/2 cup black beans, rinsed and drained
  • 1-2 jalapeños, diced
  • 1 cup shredded cheese (cheddar or mozzarella)
For wrapping and cooking
  • 8 egg roll wrappers
  • cooking spray or oil for air frying

Method
 

Preparation
  1. In a bowl, combine shredded chicken, cream cheese, black beans, jalapeños, and shredded cheese. Mix until well combined.
  2. Lay an egg roll wrapper on a clean surface and place a spoonful of the filling in the center.
  3. Fold the wrapper over the filling, and then fold in the sides. Roll it up tightly to seal.
  4. Repeat with remaining wrappers and filling.
Cooking
  1. Preheat the air fryer to 380°F (193°C).
  2. Spray the air fryer basket with cooking spray, then place the egg rolls in a single layer in the basket.
  3. Lightly spray the tops of the egg rolls with cooking spray.
  4. Cook in the air fryer for 12 minutes, or until golden and crispy.

Notes

Store cooked egg rolls in an airtight container in the fridge for up to 4 days. To reheat, place them in the air fryer at 350°F for 5–7 minutes. For freezing, flash freeze the wrapped egg rolls for 1–2 hours before placing them in a freezer bag, labeling with the date.