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Ingredients

2 cups frozen corn, thawed 1 (15 ounce) can black beans, drained and rinsed 1 (13.5 ounce) can spinach, drained 1 ½ cups shredded jalapeno Jack cheese 1 cup sharp Cheddar cheese, shredded 1 (4 ounce) can diced green chiles, drained 4 green onions, sliced 1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon chili powder 1 (16 ounce) package egg roll wrappers cooking spray

Nutrition Info

216.4 calories carbohydrate: 27 g cholesterol: 24.8 mg fat: 7.7 g fiber: 3.7 g protein: 10.6 g saturatedFat: 4.2 g servingSize: - sodium: 627.9 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

Mix corn, beans, spinach, jalapeno Jack cheese, Cheddar cheese, green chiles, green onions, salt, cumin, and chili powder together in a large bowl for the filling.
Lay an egg roll wrapper at an angle. Use your finger to lightly moisten all 4 edges with water. Place about 1/4 cup of the filling in the center of the wrapper. Fold 1 corner over filling and tuck in the sides to form a roll. Repeat with remaining wrappers and mist each egg roll with cooking spray.
Preheat an air fryer to 390 degrees F (199 degrees C). Place egg rolls in the basket, making sure they are not touching, cook in batches if necessary. Fry for 8 minutes, flip and cook until skins are crispy, about 4 minutes more.

16 egg rolls

Avoid frying by cooking these Southwestern egg rolls in an air fryer and achieving the same crispiness!