Southwestern Egg Rolls

Preheat the oven to 400°F. Line a baking sheet with parchment or a silicone liner.
In a large bowl, combine the chicken, beans, corn, chiles, scallions, cheese, garlic pepper, cumin, chili powder, and salt. Mix gently until well-combined.
1 chicken breast, ½ can black beans, 1 cup frozen corn, ½ can chopped green chiles, 3 scallions, ½ cup Mexican blend cheese, ¼ teaspoon garlic pepper, ¼ teaspoon cumin, ¼ teaspoon chili powder, 1 dash salt
Put a few tablespoons of cold water in a small bowl. Cover the egg roll wrappers with a wet paper towel while you work.
12 egg roll wrappers
Place one wrapper at a time on a cutting board with one of the points facing you. Dab your fingers in the water and wet the entire edge of the wrapper.
Add some of the chicken mixture in the middle of the wrapper in a horizontal line.
Fold the bottom point up and over the filling. Next, fold in each side, then roll to enclose. Press firmly to seal, then transfer to the baking sheet with the sealed side down.
Repeat with remaining wrappers and filling. You should have 12 rolls total.
Lightly spray the rolls with nonstick spray. Bake for 7 to 8 minutes.
Turn the rolls, lightly spray again with nonstick spray, then bake until golden and crisp, about 5 to 6 minutes.