|
Preheat oven to 425F. Line 2 baking sheets with aluminum foil and
spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles,
onions, 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.
|
