Tex-Mex Egg Rolls

1 bunch green onions, chopped
1/2 red bell pepper, finely chopped
1 Tbsp. olive oil
6 cups fresh spinach leaves
1 (15 oz.) can black beans, rinsed and drained
1 cup frozen whole kernel corn, cooked and drained
1/2 cup chopped fresh cilantro
1 1/2 tsp. ground cumin
1 tsp. salt
1 cup shredded Monterey Jack Cheese w/peppers
14 egg roll wrapers
Peanut oil

Sauté green onions and bell peppers in hot olive oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in spinach, and cook 1 minute or until spinach wilts. Add black beans and corn. cook, stirring occasionally until thoroughly heated. remove from heat; let stand 15 minutes, then drain very well! Stir in Cilantro, cumin, salt, and cheese.
Spoon 1/4 cup mixture in center of each egg roll wrapper. Fold top corner over filling; fold left and right corners over filling. Lightly brush remaining corner with water, tightly roll filled end toward remaining corner, and gently press to seal.
Pour peanut oil to depth of 1 1/2 inches in a medium saucepan; heat to 350'. Fry egg rolls in batches, until golden brown. drain on paper towels.
Yield: 14 egg rolls

** Now there are some things we need to talk about with this recipe. First, all of your ingredients need to be really dry. I would recommend that after you rinse your beans you dry them on paper towels and also that you cook your corn and drain it in a strainer until its really dry. You can also squeeze the juice from your peppers once they are chopped.
If you are ever going to make these ahead of time its really important that you dont have wet stuff in the wrapper or it will tear when you try to pick it up to fry it! I put parchment paper between my layers of egg rolls when I layer them in my dish before I cook them, when your guest arrive it only takes a minute to fry these up and they love them! I serve them with a variety of sauces for dipping.