Southwestern Egg Rolls

These are actually little won-ton's, but it's the same concept. They were really good. A little time consuming to make, but worth it!

Southwestern Egg Rolls
Adapted from: Annie's Eats

1 can corn, drained
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
3 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 1/2 packages won-ton wrappers (or can use egg roll wrappers, but they will be bigger)

Directions:

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend.
Take a won-ton wrapper and place a small amount of filling in the middle and fold the corners in. Wet fingertips with a bit of water to seal the folds. Place seam side down on a greased cookie sheet, do not overlap. Bake at 425˚ F. Bake for 15-20 minutes, until lightly brown. I served with ranch dipping sauce.