Southwestern Egg Rolls

2 tsp. olive oil
1 chopped onion
1/2 red & green bell peppers, chopped
2 cloves garlic
1 pound ground turkey
1/2 - 1 teaspoon cumin
1/2 teaspoon salt
1 tablespoon fresh cilantro leaves, chopped
1/2 teaspoon chili powder
1-1/2 cup Fire Roasted Salsa ( medium heat )
2/3 cup black beans
2/3 cup chopped frozen spinach
2/3 cup frozen corn
1 tablespoon fresh lime juice
1 1/2 cups Monterey Jack cheese Fiesta Blend Cheese
1 package egg roll wrappers
2 cups canola oil for deep-frying

Directions:

In a large skillet over medium heat, add olive oil, onion, bell peppers, and garlic; cook for about 2 minutes. Add ground turkey; cook until turkey is browned. Add salt, chili powder and cumin and cilantro leaves. Add salsa;  simmer on low heat for about 5 minutes. Add corn, beans and spinach, cook another 5 minutes; add lime juice. Add cheese and remove from heat. Spoon a little of the mixture on each egg roll about 1 1/2 tablespoons. Roll forward the end closest to you under, fold in the sides, and continue to roll, tightly as you can. Use egg wash to secure egg rolls. Fry egg rolls in 2 inches of Canola oil at 375 F. until brown. Drain on paper towels.