Servings 12 egg rolls
Ingredients
- 1 Tablespoon extra-virgin olive oil (only if using the oven method)
- 1 pound ground turkey or chicken
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15-oz.) can black beans, rinsed and drained
- 1 cup corn kernels (if frozen, thawed and drained)
- 1/2 cup shredded Mexican blend cheese
- 12 square (7-inch) egg roll wrappers
- Cooking spray, for coating
- Guacamole or salsa, for serving
Instructions
To Make in the Oven:
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- To a large skillet set over medium heat, add the olive oil and ground turkey. Cook, breaking it apart with a spatula, until it is no longer pink, about 5 minutes. Add the garlic powder, ground cumin, chili powder, salt and pepper and cook, stirring, until combined.
- Transfer the meat mixture to a large bowl then stir in the black beans, corn and cheese.
- Arrange the egg roll wrappers on a dry work surface so that the corner of each wrapper is closest to you. Add a small amount of water to a dish.
- Place 1/3 cup of the turkey mixture in the lower third of each wrapper then beginning at the bottom, roll the wrapper up and fold the edges inward. Before your final fold, wet your finger with the water and rub it around the edges. Roll the wrapper shut, pressing to seal the edges together.
- Arrange the filled egg rolls, seam side down, on the baking sheet then coat them with cooking spray.
- Bake the egg rolls until they’re golden brown and slightly crisped, about 15 minutes. Remove the egg rolls from the oven and serve them with guacamole or salsa for dipping.
To Make in an Air Fryer:
- Preheat the air fryer to 360°F.
- In a large bowl, stir together the ground turkey, spices, salt, pepper, black beans, corn and cheese.
- Divide the filling among the wrappers, placing it in the bottom third corner of each wrapper. Wet your finger with the water and trace around the border of each wrapper. Beginning at the bottom, fold the wrapper up and over the filling, then fold in the two sides and continue rolling until each egg roll is sealed shut.
- Spray the air fryer basket with cooking spray, then spray the tops of each roll. Working in batches, air-fry the egg rolls for 12 minutes, flipping them once halfway through. Remove the egg rolls from the air fryer and serve.
Kelly's Notes:
- As tempting as it may be to pack in as much filling as possible, try not to overstuff your egg rolls. This can make them difficult to roll and can cause them to burst open during baking.
- Baked southwestern egg rolls can be frozen either before or after baking, depending on your preference and how you plan to reheat them. Before baking: Prepare the filling and roll them up in the egg roll wrappers, then place them on a parchment paper-lined baking sheet and freeze them until solid. Once frozen, you can transfer the egg rolls to an airtight container or freezer bag and store them in the freezer for up to 3 months. When ready to eat, bake them from frozen for 20-25 minutes or until heated through and crispy. After baking: Once completely cooled, wrap each egg roll tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. Store them in the freezer for up to 3 months. To reheat, bake from frozen for 15-20 minutes or until heated through and crispy.
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