Midwestern Egg Rolls
Ingredients
8 oz.
Kowalski's Signature Pulled Rotisserie Chicken Breast (from the Deli Grab & Go Case), chopped
4 oz.
Kowalski's Original Whipped Cream Cheese Spread
4 tbsp.
Kowalski's Taco Seasoning
1 cup
Kowalski's Black Bean Salsa (from the Prepared Produce Section)
1 cup
Kowalski's Mexican Blend Shredded Cheese
½ cup
frozen corn kernels
1 tbsp.
freshly chopped cilantro
12
egg roll wrappers (from the Produce Department)
- water, for sealing wrappers
- Kowalski's Extra Virgin Olive Oil Spray, as needed
- Habanero Ranch Dip (recipe below), for serving
Directions
- Line the basket or tray of an air fryer with foil; preheat to 375°.
- In a large mixing bowl, gently mix chicken, cream cheese and taco seasoning until combined.
- Fold in salsa, cheese, corn and cilantro until mixture is well combined.
- On a clean work surface, lay 1 egg roll wrapper in front of you in a diamond position. Using clean hands, wet the edges of the wrapper with water.
- Place ¼ cup chicken filling in the center of the egg roll wrapper. Gently fold the bottom corner of the wrapper up and over the filling, tucking in the sides as you roll the wrapper snuggly; tug down the top corner gently to seal.
- Repeat steps 4 and 5 until all filling is used.
- Spray each roll generously with olive oil.
- Working in batches, place egg rolls in preheated air fryer, leaving space between each roll; air fry for 8 min., turning halfway through.
- Remove from air fryer; let cool for 5 min.
- Cut egg rolls in half on the bias; serve with dip on the side for dunking.
HABANERO RANCH DIP: In a medium mixing bowl, combine 1 cup Kowalski’s Signature Fresh Classic Ranch Salad Dressing (from the Produce Department), 1 tbsp. Kowalski’s Tomatillo Habanero Hot Sauce and 1 tbsp. chopped fresh cilantro; stir until well combined. Serve immediately or store in the refrigerator, covered, for up to 1 week. Makes about 1 cup.
