Ingredients

• 1 cup corn (fresh or frozen)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 California avocado, diced
• 3/4 cup shredded cheddar cheese
• 2 tbs. freshly chopped cilantro
• 1 green onion, chopped
• 1/2 cup finely diced tomato (can also use chunky salsa if desired)
• 1/4 tsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 lime, juiced
• 12 egg roll wrappers
• cooking spray
• sour cream, Greek yogurt, ranch dressing, guacamole, or avocado lime dressing

Instructions

1. Preheat oven to 400 degrees.
2. In a large bowl, combine all of the ingredients though the egg roll wrappers.
3. Line a large baking sheet with parchment paper or a baking mat.
4. Take one of the egg roll wrappers and lay flat with one corner facing you, scoop about 2 tbs. of the mixture into the center of the wrapper. Roll the corner that is facing you over the mixture and lightly tuck the corner under. Then take the two sides that are facing outwards and fold over the first fold. Then roll the egg roll until the last corner is wrapped around the rest of the egg roll. As you roll, use your fingers to keep the mixture tight in the center. Finally, place some water on your finger and brush it on the tip of the wrapper, and then press down to seal. Place the egg roll seam side down on the baking sheet. Repeat with the remaining egg rolls.
5. Spray the tops of the egg rolls with cooking spray and bake for about 10-15 minutes until the tops start to turn golden brown. Gently flip over and bake for another 5 minutes. Remove and let cool for 5-10 minutes before serving.