Direction

1. In a small bowl, whisk together egg and 1 tablespoon water.
2. In a large mixing bowl, combine cooked chicken, corn, black beans, bell pepper, scallions, and spinach.
3. Whisk together chili powder, garlic powder, onion powder, coarse Kosher salt and ground cumin. Toss veggie and chicken mixture with grated cheese and seasonings.
4. Lay egg roll wrapper onto working surface, brush edges with egg wash and lay another wrapper on top to make a double thickness. Doubling is optional. Brush edges again.
5. Scoop ⅓ cup of the chicken mixture into the center of the egg roll wrapper.
6. 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 in egg roll wrappers.
7. Do not crowd the basket, make in 2-3 batches.
8. Lightly brush the top of each egg roll with olive oil. Place egg rolls in an air fryer and cook at 380°F for 10 minutes, flipping halfway through and basting again with olive oil. Cook until lightly golden brown.
9. Remove and cool for 5 minutes before serving with your favorite dipping sauces.