• Preheat oven to 425°F.

Make the Filling:

• In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.
  2 cups frozen corn, 15 ounces canned black beans, 10 ounces frozen chopped spinach, 2 cups shredded Mexican cheese blend, 4 ounces canned diced green chiles, 4 green onions, 1 teaspoon ground cumin, ½ teaspoon chili powder, 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon cayenne pepper

Wrap the Egg Rolls:

• 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.
  egg roll wrappers
• Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward (to the sides) 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. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed.
• Repeat with the remaining wrappers and filling.

Bake the Egg Rolls:

• Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.
  olive oil or Canola oil cooking spray
• Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa and sour cream, if desired.