Baked Southwestern Egg Rolls

• 2 cups frozen corn, thawed
• 1 can (15 OUNCES) black beans, rinsed and drained
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dried
• 1 1/2 cup shredded Mexican cheese blend
• 1 can (4 ounces) chopped green chilies, drained
• 4 green onions, chopped
• 1/4 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne red pepper
• 1 package (21) egg roll wrappers
• **1 egg beaten for sealing egg roll (can substitute water)

1. In a large bowl, combine everything but the egg roll wrappers. Place ~1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.
2. Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.
3. Serve warm with salsa, guacamole and/or sour cream, ranch,  or cilantro cream sauce

(Optional: Chop 2 chicken breasts into small cubes, saute with a tablespoon of oil and some salt and pepper, and add to the mix of egg roll filling.)

Cilantro cream sauce

• 1 (8oz) package cream cheese, softened
• 2 tablespoons sour cream
• 1 (7oz) can tomatillo sauce or salsa (same thing, different companies label them different)
• 1 teaspoon black pepper
• 1 teaspoon celery salt
• 1 tablespoon taco seasoning
• 6 cloves garlic
• 2-4 jalapenos, seeded (or leave the seeds in for extra heat)
• 1 bunch fresh cilantro
• the juice of half a lime

Combine all the ingredients together in a food processor or blender. Puree until smooth. Transfer to a jar with a tight fitting seal, and refrigerate for up to 1-2 weeks. 

For Freezer Club. Prepare Egg Rolls as directed. Freeze. To cook from freezer, place frozen rolls on a baking sheet, brush olive oil on top, cook at 425 for 10-15 minutes flipping halfway through. I am still testing to see if the sauce freezes well or not I will update at the end of my experiment!