Southwest Egg Rolls

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1 cooked chicken breast shredded
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

This can be made without the chicken for a very good meatless Monday meal.

Preheat oven to 400.
Mix all the ingredients together ( except the egg roll wrappers).
Wrap in egg roll wrappers like a burrito brushing water or egg yolk on the edge to seal. (There should be instructions in the back of the wrappers about how to roll them.)
Put egg rolls on a baking sheet using parchment paper or an oiled pan.
Brush a small amount of Olive Oil onto each roll and cook for 15 minutes turning them once.
They are ready once they are golden brown.

Serving Size: 1 Eggroll (I usually eat 2)

Number of Servings: 20

Recipe submitted by SparkPeople user BIGRODKC.