Black Bean & Corn Baked Egg Rolls

These are so yummy. I have made something similar before: Baked Southwestern Egg Rolls with Cilantro Cream Sauce. Those are made with tortillas and chicken (the sauce is amazing), but these are made with actual egg roll wrappers and no meat. Both are delicious. I love how crispy the egg roll wrappers get.

1 can corn (15 oz)
1 can black beans (15 oz, drained/rinsed)
1 1/2 c shredded Mexican cheese blend
1 can diced green chiles (drained, 4 oz)
4 green onions, chopped
1 tsp ground cumin
1 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1/4 tsp cayenne pepper
1 pkg egg roll wrappers (about 20)

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. 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.

Preheat the oven to 425˚ F. 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. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

Original recipe found here.