1. Lightly coat a skillet with canola oil and warm over medium heat. Add the chicken, onion, and taco seasoning. Cook until the chicken is fully cooked and crumbly.

2. Remove the skillet from the heat. Stir in salsa and cheese until blended.

3. Lay an egg roll wrapper on a flat surface. Spoon 2–3 tablespoons of the chicken mixture diagonally across the center.

4. Fold the bottom corner over the filling, then roll slightly. Fold in both side corners and continue rolling tightly. Moisten the final edge with water to seal.

5. Air Fryer: Cook 2–3 rolls at 390°F for 5 minutes or until crisp.

6. Oven: Preheat to 425°F. Grease a baking sheet. Bake 10–15 minutes, turning halfway.

7. Pan Frying: Heat canola oil to 350°F. Fry rolls 2–3 minutes per side until golden.

8. Serve warm with salsa, lettuce, sour cream, or cheese dip.