Weight Watchers Friendly Recipes: Southwestern Egg Rolls | 2 C frozen corn (thawed), 1 (15 oz) can black beans, (drained & rinsed), 2 C reduced fat shredded Mexican cheese blend (I used Weight Watchers brand), 1 (10 oz) package frozen chopped spinach, (thawed & squeezed dry), 4 scallions/aka green onions (chopped), 1 (4 oz) can of green chiles, (drained), 1 tsp. ground cumin, ½ tsp. chili powder, 1 tsp. salt, ½ tsp. black pepper, ¼ tsp. cayenne pepper, 24 egg roll wrappers (whole pkg.) -- Preheat 425F. Lightly mist two baking sheets w/Pam. Set aside. 2. In lg bowl, combine all ingred. well, except wrappers. 3. Pour water into sm. dish. On flat surface, place wrapper, corner facing toward you (like a diamond) & put ¼ C of mix on center wrapper. Spread mix in a horizontal line from the left corner to the right corner of the wonton wrapper, leaving ½" or so of space on each side. Fold bottom corner closest to you up over the ingredients and give it a 90 degree roll. Fold side corners in and tuck them as you give the filled section another 90 degree roll. Dip your finger in the dish or reserved water and 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 adheres. Place wrapped egg roll onto the prepared baking sheet. Repeat w/ remaining ingred. 4. When all of the egg rolls are wrapped and on the baking sheets, lightly mist the tops w/Pam. Bake 14-15 min., flipping once halfway through, until wrappers are golden brown. Serve with salsa for dipping.Yields 24 egg rolls.