Air Fryer Tex Mex Egg Rolls

INGREDIENTS

EGG ROLLS

• 3 (12.5 oz) cans Swanson Premium White Chunk Chicken Breast, drained
• 1 (15 oz) can Bush’s Black Beans, drained and rinsed
• 1 (11 oz) can Green Giant Mexicorn, drained
• 1 (10 oz) can Red Gold Diced Tomatoes with Green Chiles, drained
• 2 (1 oz) packages taco seasoning
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• Salt, to taste
• 25 egg roll wrappers

DIPPING SAUCE

• 1 cup sour cream
• 2-4 Goya Chipotle Peppers in Adobo Sauce
• 1 tablespoon lime juice
• 1/4 teaspoon salt

OTHER SERVING SUGGESTIONS

• Salsa
• Guacamole

PREPARATION

EGG ROLLS

Place chicken, black beans, corn, tomatoes, taco seasoning, cheese, cilantro, and lime juice into a large bowl.

Stir to combine.

Place 1/4 cup of the mixture to the middle of one egg roll wrapper.

Wet the edges with water using your fingers.

Starting from the bottom lift one corner over the filling, fold the two sides in, then roll tightly.

Set aside seam side down and repeat with remaining egg rolls.

Preheat air fryer to 400 degrees F.

Working in batches (depending on size of air fryer), cook for 6-10 minutes, turning halfway through, or until golden.

Serve with dipping sauce(s) and enjoy!

DIPPING SAUCE

Mix sour cream, chipotles in adobo, lime juice, and salt in a medium sized bowl.

Taste and re-season, if necessary.

Serve with egg rolls.