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.
|