Baked Southwestern Egg Rolls
2 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
1 (9 ounce) package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups Mexican cheese, shredded
1 (7 ounce) can diced green chilies, drained
4 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
Egg rolls or wonton wrapper
Preheat oven to 425 degrees Fahrenheit. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray. In a large bowl mix together corn, black beans, spinach, Mexican cheese, chilies, green onion, cumin, chili powder, salt and cayenne pepper.
Using a small spoon, scoop a small amount of filling onto the egg roll or wonton wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two sides and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll.
Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet. Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.