In a large bowl, combine the shredded chicken, black beans, corn, cheese, and taco seasoning.
Scoop approximately a third of a cup of the mixture onto center of the spring roll wrapper and spread out to form a small rectangle that stops about an inch and a half away from the left and right edges.
Using a brush, apply the egg wash across the top of wrapper. Fold over the left and right sides of the wrapper and then roll from the bottom towards the top, allowing the egg wash to seal the roll.
Place in the air fryer basket and cook at 380 °F for 6 minutes, flipping at the halfway point and adding more time as needed until the egg rolls are cooked and crispy to your liking.
Enjoy with boom boom sauce, sour cream, guacamole, salsa, BBQ sauce, or ranch!
Notes
If you have leftovers: Once fully cooled, you can freeze leftovers in a freezer safe bag up to 3 months. When ready to cook, remove from freezer, place in the air fryer basket, and air fry at 380F for 6-8 minutes, flipping halfway until warmed through.This recipe also works with tortillas instead of egg roll wrappers.