Baked Southwestern Egg Rolls

• 1 red pepper, diced
• 2 garlic cloves
• 1 tablespoon oil
• 2 cups frozen corn, THAWED
• 1 (15 ounce) can black beans, RINSED AND DRAINED
• 1 -2 cup shredded cooked chicken (optional)
• 1 (10 ounce) package frozen chopped spinach, THAWED AND SQUEEZED DRIED
• 1 12 cups shredded Mexican blend cheese
• 1 (4 ounce) canchopped green chilies, DRAINED
• 1 (10 ounce) canrotel diced tomatoes and green chilies, well-drained
• 4 green onions, CHOPPED
• 14 cup chopped cilantro
• 1 teaspoon ground cumin
• 12 teaspoon chili powder
• 12 teaspoon taco seasoning
• 14 teaspoon dried chipotle powder
• 1 teaspoon salt
• 12 teaspoon pepper
• 21 egg roll wraps
• egg beaten for sealing egg roll (CAN SUBSTITUTE WATER)

1. Saute the red pepper and garlic in the oil until softened and fragrant.
2. IN A LARGE BOWL, COMBINE EVERYTHING BUT THE EGG ROLL WRAPPERS.
3. PLACE ~1/4 CUP MIXTURE IN THE CENTER OF ONE EGG ROLL WRAPPER.
4. FOLD BOTTOM CORNER OVER FILLING.
5. FOLD SIDES TOWARD CENTER OVER FILLING AND CONTINUE TO ROLL TIGHTLY TO SEAL (SEE DIRECTIONS ON EGG ROLL WRAPPER).
6. USING YOUR FINGER, MOISTEN REMAINING CORNER WITH EGG.
7. REPEAT.
8. PLACE SEAM-SIDE DOWN ON A BAKING SHEET COATED WITH COOKING SPRAY.
9. BRUSH TOPS OF EGG ROLLS LIGHTLY WITH OLIVE OIL.
10. BAKE AT 425 DEGREES F FOR 10-15 MINUTES UNTIL LIGHTLY BROWN.
11. TURN THEM HALFWAY THROUGH BAKING.
12. SERVE WARM WITH SALSA, GUACAMOLE AND/OR SOUR CREAM.

red pepper, garlic, oil, frozen corn, black beans, chicken, blend cheese, green chilies, tomatoes, green onions, cilantro, ground cumin, chili powder, taco, chipotle powder, salt, pepper, egg roll wraps, egg

Taken from www.food.com/recipe/baked-southwestern-egg-rolls-520753 (may not work)