Dice the red pepper.

Mince the garlic cloves.

Saute the red pepper and garlic in oil until softened and fragrant.

In a large bowl, combine the sauteed red pepper and garlic, thawed corn, rinsed and drained black beans, shredded cooked chicken (if using), thawed and squeezed dry spinach, shredded Mexican blend cheese, drained chopped green chilies, well-drained Rotel diced tomatoes and green chilies, chopped green onions, chopped cilantro, ground cumin, chili powder, taco seasoning, dried chipotle powder, salt, and pepper.

Place approximately 1/4 cup of the mixture in the center of one egg roll wrapper.

Fold the bottom corner of the wrapper over the filling.

Fold the sides toward the center over the filling.

Continue to roll tightly to seal the egg roll, following the directions on the egg roll wrapper.

Moisten the remaining corner of the wrapper with beaten egg (or water) to seal.

Repeat the filling and wrapping process for the remaining egg rolls.

Place the seam-side down on a baking sheet coated with cooking spray.

Brush the tops of the egg rolls lightly with olive oil.

Bake at 425 degrees F (220 degrees C) for 10-15 minutes, or until lightly brown, turning them halfway through baking.

Serve warm with salsa, guacamole, and/or sour cream.