• Preheat the oven to 425°F. Lightly spray two baking sheets with olive oil and set aside.

Make the filling

• In a large bowl, combine all of the ingredients except the egg roll wrappers and stir to thoroughly combine.
  2 cups corn, 15 ounces black beans, 2 cups grated cheese, 10 ounces frozen spinach, 4 green onions, 1/4 cup cilantro, 4 ounces diced green chiles, 1 teaspoon ground cumin, 1/2 teaspoon prepared chili powder, 1 teaspoon salt, 1/2 teaspoon cracked pepper

Wrap the egg rolls

• Working one at a time, put an egg roll wrapper on a flat surface. Pour some water into a small dish and set next to where you are rolling.
  24 egg roll wrappers
• Place about a ¼ cup of the mixture on the center of the wrapper, spreading out in a line (see pics for reference), leaving space on each side.
• Fold the corners in as shown in the pics.
• Using your finger or a brush, lightly wet the edges of the remaining top corner of the wrapper.
• Finish rolling the filled egg roll over the wet corner so that it sticks!
• Place wrapped egg roll onto the prepared baking sheet. Repeat with remaining ingredients.

Cook the egg rolls

• Lightly brush the tops with oil and bake for 15 minutes, turning halfway through until the egg rolls are golden brown.
• Devour.