½ - 1jalapenoseeds and ribs removed, finely chopped
15ouncescanned black beansrinsed and drained
Juice from ½ a lime
1cupMonterey jack cheese
10egg roll wrappers
Preheat the oven to 400ºF. Coat a large baking sheet with cooking spray.
In a large skillet, heat olive oil over medium heat. Add the bell pepper and green onions and cook, stirring, until softened, about 3 minutes.
Add the jalapeno, cumin, chili powder, and salt and continue to cook and stir for 30 seconds.
Add the black beans and corn and cook until heated through, about 3 minutes.
Sprinkle with lime juice and add cheese. Stir to thoroughly combine.
On a clean work surface, lay out one egg roll wrapper in the shape of a diamond. Place 2 tablespoons of filling in the center and moisten the top corner of the diamond with water. Fold one corner up over the filling, fold in the sides, and roll tightly to the top. Place seam side down on the prepared baking sheet and continue with the remaining filling and wrappers. Spray the top of the egg rolls with cooking spray or brush lightly with olive oil.
Bake until golden brown and crispy, flipping once, about 20 minutes. Serve hot or at room temperature.
Tips for customizing
Leave out the cheese to make them vegan (check your egg roll wrappers for animal products)
Add a few dashes of hot sauce with the cheese
Cook the egg rolls in the air fryer for 8 minutes at 380ºF, flip, then cook 4 more minutes
Fry the egg rolls in a deep fryer by heating peanut oil to 370ºF, then adding egg rolls in batches so they aren’t crowded and cooking 1-2 minutes until golden brown