2 cups frozen corn, thawed
1 (15 ounce) can black beans, rinsed and drained
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup vegan mozzarella (I use Daiya)
1 cup vegan cheddar (I use Daiya)
1 (4 ounce) can chopped green chilies, drained
4 green onions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
20-30 frozen spring roll wrappers
1. Preheat oven at 425 degrees F. Spray a baking sheet with nonstick spray. In a large bowl, mix every ingredient together except for the spring roll wrappers.
2. Measure 1/4 cup filling mixture and place near bottom corner of a wrapper. Fold bottom corner of wrapper around mixture, fold in sides towards the center of wrapper, and then roll up tightly to seal. Repeat until all ingredients are used up.
3. Place spring rolls seam-side down on prepared baking sheet. Spray the tops of the spring rolls with cooking spray. Bake for 10-15 minutes. Flip them over at the half way point.
Serve with guacamole and salsa.
Source of recipe: This recipe was modified from this ezrapoundcake.com