Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken, cooked and diced small
1/3 cup frozen or fresh corn
1/3 cup red bell pepper, finely diced
1/4 cup green onions, finely sliced
1 cup black beans, drained and rinsed
1 cup fresh spinach, loosely packed and chopped into 1 inch pieces
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground cumin
2 cups grated cheese, Mexican blend, Monterey Jack or Cheddar
1 package egg roll wrappers

Directions

In a large mixing bowl, combine the diced chicken, corn, black beans, red bell pepper, green onions, and spinach.

Stir in cheese and then the seasonings.

Lay egg roll wrapper onto working surface, brush water around the outside of the wrapper and lay another wrapper on top to make a double thickness.

Scoop 1/3 cup of the chicken mixture into the center of the egg roll wrapper.

Brush water around the outside of the wrapper.

Fold up the bottom of the wrapper then the two sides of the wrapper so the points almost touch. Then fold the top in and tightly roll up the egg roll and place on a sheet pan lined with waxed or parchment paper. Repeat with the remainder of the chicken mixture.

Lightly brush each egg roll with olive oil. Place egg rolls in an air fryer and cook at 380°F for 5 minutes. Make sure there is space between each egg roll – cook in batches if needed.

Use tongs to flip the egg rolls and brush oil on the top of the egg rolls. Continue cooking for 3-5 more minutes or until the exterior is golden brown and crispy.

Serve with your favorite dipping sauces.