Baked Southwestern Egg Rolls

I've made these egg rolls several times, and I'm just now getting them onto my blog to share with my readers. These make a great-tasting and nutritious snack and/or appetizer.
The first time I made these was for my sister's lingerie shower last year. It was a "hot and spicy" themed shower, and we had lots of southwestern hors d'oeuvres for the guests to munch on. These egg rolls were quite a hit. I have to admit that I forgot to put the cheese in the mixture the first time I made these, but there are so many flavors in it that I didn't even miss it.  I would definitely add cheese if making these for a party because it helps to hold everything together in the inside. However, I leave out the cheese when making these for my household snacks so I can save calories.


Baked Southwestern Egg Rolls

Ingredients:
2 cups frozen corn, thawed
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend (optional)
1 (4-ounce) can diced green chiles, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 package egg roll wrappers (about 24 total)

Directions:
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. Place 1/4 cup of the filling in the center of the egg roll. 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-degrees. 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 or soy dipping sauce.

Source: Annie's Eats

My notes***  I found that these freeze well after they are baked. I just wrapped them up in some plastic wrap once they cooled and then put them in a zip top plastic bag.
To re-heat, place the frozen egg roll(s) onto a baking sheet sprayed with cooking spray and bake for about 20 minutes at 425-degrees. If the egg rolls start to get too brown, cover with aluminum foil.