2. 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 onto the wrapper.
Starting at a corner, carefully start to roll the wrapper. When it’s
slightly rolled, tuck in the two side 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.