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From Chef-In-Training.com

• 2 cups frozen corn, thawed
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 9 oz. pkg. frozen chopped spinach, thawed and squeezed dry with paper towel  (I use fresh)
• 2 cups shredded Mexican cheese  (I use co-jack)
• 1 - 7 oz. can diced green chiles, drained  (I use the larger can)
• 4 green onions, finely chopped
• 1 tsp. ground cumin
• 1/2 tsp. chili powder
• 1 tsp. salt
• 1/2 tsp. cayenne pepper  (I use 1/4 tsp. and it's still spicy)
• 1 pkg. of egg roll or wonton wrappers  (I found these in the produce department at Wal-Mart)

Instructions:

Preheat oven to 425 degrees F.  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 on to the wrapper.  Startling at a corner, carefully start to roll the wrapper.  When it's slightly rolled, tuck in the two sides 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 15-20 minutes, flipping them at least once during baking.

If there is any left-over filling, we wrap it up on a whole wheat tortilla later for a delicious snack.

• 3/8 cup mayonnaise
• 3/8 cup sour cream
• 3 Tbl. buttermilk
• 1 1/2 tsp. olive oil
• 1 1/2 tsp. lemon juice
• 1/2 green onion, chopped
• 1/4 tsp. salt
• 1 avocado

Instructions:
Place all ingredients in a blender and pulse until smooth.  Use immediately.