Preheat oven to 425.

In a medium bowl, combine cooked chicken, spinach, corn, black beans, cheese, jalapenos, chili powder and cumin.

With a corner facing you, fill each egg roll wrapper with about 1/4 cup of chicken filling. Fold center, right and left corners to the middle and roll. Sealing last corner with a dab of egg white.

Lightly coat baking sheet and eggrolls with olive oil cooking spray. Bake egg rolls for 20 mins or until golden brown. For even browning, turn half way thru cooking time.

If desired, serve with salsa, guacamole or light sour cream.