Southwestern Egg Rolls

I pretty much love anything Southwestern, so these were def a hit for me!!! I ate them with some Ranch dressing as a dipping sauce, and they were delish! My roommate who loves spicy food (I'm not such a fan) dipped hers in Franks hot sauce, and she said they were great... so take your pick!!!

In the Oven:

Le Finished product:

Ingredients:

For the 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
1-7oz can diced green chiles, drained (I did not put these in)
4 green onions, finely chopped
1 tsp ground cumin (I did not put this in)
1/2 tsp chili powder (I did not put this in)
1 tsp salt
1/2 tsp cayenne pepper (I did not put this in)
1 package of egg roll or wonton wrappers

2 chicken breasts

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.

I grilled the chicken on my little George Foreman and then cut it up into little pieces (cooked all the way, but not too much because it will get baked in the oven too)

In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, chicken, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.

Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.