Southwestern Egg Rolls

1 16oz package frozen corn kernels, thawed
1 10oz package chopped spinach, thawed and squeezed dry
1 15 oz can black beans, drained and rinsed
1 6oz package shredded Mexican cheese
1 4 oz can diced green chiles
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp salt
~18 large wonton/egg roll wrappers
1 tbsp olive oil

Preheat oven to 400F. In a large bowl, mix all of the egg roll ingredients together, except for the wrappers and oil. There should be instructions on the egg roll wrappers package about how to roll them. Lay the wrapper on a counter, with one corner pointing up and the opposite corner pointing down. Place about 1/4 cup of filling in the middle of the wrapper. Fold the bottom corner up over the filling, fold the sides in securely, and then roll it up tightly. Dab a bit of water (or cornstarch or flour mixed in water) on the top corner to seal it closed. Once they are all wrapped, place egg rolls onto a greased baking sheet, with the top corner facing down. Brush a small amount of olive oil onto each roll and cook for 15 minutes. You'll have to flip them once. They are ready when they are golden brown.

Serving Size:  ~18 egg rolls

Serve with Avocado Ranch dip:
1/2 cup ranch dressing
1/2 avocado, peeled and mashed
juice from 1/2 lime

Mix well and serve.