Southwest Egg Rolls Name: Ashley Kennedy Base: Macdill AFB Recipe: In a large skillet sauté 1 cup of chopped baby spinach, 2 tbsp finely chopped red onion, 2 tbsp chopped sweet red pepper and 1 jalepeno diced and seeded in 1 tbsp of canola oil until tender. Stir in 1/3 cup if frozen corn (thawed), 1/4 cup of black beans rinsed and drained, 1/8 tsp of salt, dash of cayenne pepper and a dash of ground cumin. Remove from heat. Stir in 3/4 cup of shredded Monterey Jack or Mexican cheese blend and 4 oz. of cream cheese until melted. Wrap 2 tsp of filling in each lumpia wrapper and moisten the ends with water to close. Coat a baking sheet with cooking spray and line with rolls, spraying the tops with cooking spray as well. Bake at 425 for 10 min turning once.