what's for dinner tonight: oven baked southwestern egg rolls

I looked in the fridge today and realized that I had no leftovers for lunch in between classes tomorrow. So I thought of this!

Ingredients:

1/4 tsp. of garlic powder

1/4 tsp. of ground coriander

1/4 tsp. of chili powder

1/4 tsp. of ground cumin

1/2 tsp. of salt

1 tbsp. of olive oil

1/4 cup of shredded cheese (I used mozzarella) 

1/4 cup of corn

3 mushroom caps, chopped

1/2 cup frozen spinach, drained and chopped

1/4 cup of green bell pepper, chopped

1/3 of a small onion, minced

1 small cup of water

Cooking spray

25 wonton wrappers

Combine all ingredients in a mixing bowl, drizzle the olive oil on top and mix.

Spoon one tablespoon onto a wonton. Dip a finger into the water, and paint two opposite sides of the wonton. Fold the sides down.

Wrap the wonton into a roll. Brush more water on the top of the wrapper and push down lightly to seal the roll, after wrapping.

Lightly spray a cooking sheet and place the eggrolls on the sheet.

Bake the egg rolls at 425 degrees for 7 minutes. Flip over to the other side, and bake for an additional 7 minutes.

Serve with salsa, or with hot sauce and creamy ranch.

Enjoy! Nom, nom, nom...