**1 egg beaten for sealing egg roll (can substitute water)
In a large bowl, combine everything but the egg roll wrappers. Place ~1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling and continue to roll tightly to seal (see directions on egg roll wrapper). Using your finger, moisten remaining corner with egg. Repeat.
Place seam-side down on a baking sheet coated with cooking spray. Brush tops of egg rolls lightly with olive oil. Bake at 425 degrees F for 10-15 minutes until lightly brown. Turn them halfway through baking.
Serve warm with salsa, guacamole and/or sour cream.
I have substituted sauteed bell pepper for the spinach- how ever you make them they are always a big hit.