1-First, whip up the dipping sauce by blending cream cheese, sour cream, fresh cilantro, and salsa in a food processor until it’s smooth and creamy. If it feels too thick, add a bit more salsa and then pop it in the fridge to chill while you work on the rest.

2-Next, prepare the filling by mixing black beans, cooked corn, finely diced bell pepper, onion, chopped chicken, shredded cheese, garlic powder, chili powder, cumin, salt, and pepper in a large bowl. Taste as you go and adjust the seasonings to make it just right for your palate. This step is where the magic happens, blending all those Southwest flavors into one hearty mix.

3-Now, assemble the eggrolls: Lay an egg roll wrapper with one corner facing you and spoon about 1/3 cup of filling in the center. Fold the nearest edge over the filling, tuck in the sides, and roll it up tightly, sealing the edge with a little water. Repeat this until you’ve used all the filling, which should make around 15-20 eggrolls.

4-For pan frying, heat 2 tablespoons of oil in a skillet and cook the eggrolls until they’re golden brown on all sides, then drain them on paper towels. If you prefer air frying, spray the basket with oil, place the eggrolls seam side down, spray the tops, and cook at 400°F for 6 minutes before flipping and cooking another 5-6 minutes. For deep frying, heat vegetable oil to 350°F and fry for about 90 seconds, turning occasionally, until golden.

5-Baking is a great lighter option: Preheat your oven to 425°F, put the eggrolls seam side down on a baking sheet, spray or brush with oil, and bake for 12-15 minutes, rotating halfway through for even crispiness. Once done, serve them warm with that homemade dipping sauce for the full experience. For healthier cooking, check out resources on air fryers to make this recipe even easier.