Ingredients

The following ingredients have 4 Servings
  • 1 package egg roll wrappers
  • 2 c. frozen corn (thawed)
  • 1 15 oz can black beans, drained and rinsed
  • 1 10 oz package frozen chopped spinach, thawed and squeezed dry
  • 2 c. shredded Mexican or fiesta blend cheese
  • 1 4 oz can diced green chiles, drained as much as you can
  • 4 green onions (chopped)
  • 1 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 1 egg (beaten)

Instruction

  • Preheat oven to 425°.
  • In a large bowl, combine everything but egg roll wrappers; mix well.
  • Lay an egg roll wrapper on a clean surface with a point toward you. Place 1/4 cup of the filling right in the middle of the wrapper.
  • Take the point closest to you and fold it over filling.
  • Then fold in side points.
  • Roll up wrapper until a small part of remaining point is still showing.
  • Finally, dip your finger in egg and lightly brush it onto the free corner. Press against egg roll to seal. Repeat with the remaining wrappers and filling.
  • Lightly spray tops of egg rolls with cooking spray. Bake for 12-15 minutes, or until lightly golden. Serve with salsa or ranch dressing.