Instructions

• Make the dipping sauce: add 6 ounces cream cheese, 1/4 cup sour cream, 1 bunch fresh cilantro (stems removed if desired), and 1/3 cup salsa to a food processor. Blend until smooth. If the sauce is too thick, add a little more salsa and blend again until you reach desired consistency. Refrigerate until ready to serve.
• Make the egg roll filling: in a large bowl combine the 15-ounce can black beans (rinsed and drained), 1 cup cooked corn, 1 red or green bell pepper (finely diced), 1/4 cup onion (finely diced), 2 cups cooked chopped chicken, 1/2 cup shredded cheddar or Mexican blend cheese, 1 teaspoon garlic powder, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Mix until evenly combined. Taste and, if needed, adjust the seasonings using the listed spices and salt/pepper.
• Prepare for assembly: clear a work surface and open the 20 egg roll wrappers. Fill a small bowl with water for sealing the wrappers.
• Assemble the egg rolls: place one egg roll wrapper on the work surface with a corner pointing toward you (diamond shape). Spoon about 1/3 cup of filling onto the center of the wrapper, slightly below the middle. Fold the corner nearest you over the filling, then fold the two side corners in toward the center to enclose the filling. Roll the wrapper away from you, keeping it tight. Dip a fingertip in the water and moisten the far corner to seal the edge. Place each finished egg roll seam side down on a tray; repeat with remaining wrappers and filling.
• To pan-fry: heat a large skillet over medium-high heat and add enough oil to lightly coat the bottom of the pan. When the oil is hot, place a few egg rolls seam side down in the skillet without crowding. Cook, turning often, until browned and crisp on all sides and heated through. Transfer to paper towels to drain and let cool briefly before serving.
• To air-fry: lightly oil the air fryer basket. Place egg rolls seam side down in a single layer without overlapping. Lightly brush or spray the tops with oil if desired. Air fry at 400°F for 6 minutes, flip each egg roll, then air fry an additional 5–6 minutes until golden and crispy. Remove and let cool briefly before serving.
• To deep-fry: pour enough oil into a deep, heavy pot so the egg rolls can float while frying. Heat the oil to 350°F (175°C). Working in batches, carefully lower egg rolls into the hot oil and turn them as needed so they brown evenly. Fry until golden brown (about 90 seconds per batch). Use a slotted spoon to transfer egg rolls to paper towels to drain and cool briefly.
• To bake: preheat the oven to 425°F. Arrange assembled egg rolls seam side down on a baking sheet at least 1 inch apart. Lightly brush or spray the tops with oil. Bake for 12–15 minutes, rotating the pan halfway through, until golden and crisp. Let cool briefly on a rack or paper towels before serving.
• Serve: plate the cooked egg rolls and serve warm with the chilled dipping sauce.