Vegetarian Southwest Eggroll

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Moisten point with water. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Serving Size: 20

Number of Servings: 20

Recipe submitted by SparkPeople user MYHANDS4GOD.