Southwestern Egg Rolls

I got this recipe years ago from a friend and am just now getting around to making them.  These were a hit with my family!  They are awesome served with guacamole!  -Kristin

2 cups frozen corn, thawed
1 (15 oz) can black beans, rinsed and drained
2 cups chopped, fresh spinach or 1 (9 oz)  package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded sharp or Mexican cheese
1 (7oz) can diced green chilies, drained
4 green onions, finely chopped (opt)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 package of egg roll wrappers

• 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, chilies, onions, cumin, chili powder, salt and cayenne pepper. 
• Divide the filling up among the wrappers.  Follow the directions on the package to fold.
• Place on baking sheets and bake for 15 minutes, flipping halfway through cooking time.