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Southwest Rolls

Course Appetizer
Servings 10 rolls
Author Sarah Mir

Ingredients

  • 10 Spring Roll Wrappers
  • ¼ cup corn kernels (canned or frozen)
  • ¼ cup red pepper finely chopped
  • ¼ cup black beans
  • ¼ cup shredded chicken
  • 3 tbsp scallions sliced
  • ½ jalapeno deseeded or 1 small thai chili seeds scraped out minced
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 oz cream cheese (half a block)
  • 3-4 tbsp milk
  • olive oil for cooking and spraying/brushing on the rolls
  • 3 tbsp flour + 2 tbsp water

Instructions

  • Sauté the jalapenos and peppers in a tbsp of oil, then add the black beans and corn followed by the spices and then the cream cheese
  • Mix well to make sure the cream cheese melts and stir in the chicken
  • Add milk to adjust consistency - mixture will be thick
  • Stir in scallions and let it come to room temperature
  • Once cooled then form spring rolls (see post)
  • Use the flour/water paste to seal the edges if you aren't air frying
  • Spray the rolls with oil and air fry at 390F for 4 minutes on each side

Notes

These freeze well and tweak well so feel free to have some fun! You can also double or triple this - however you see fit!