Preheat oven to 375 degrees. Line a baking sheet with aluminum foil or parchment. If using aluminum foil, spray lightly with cooking spray.
Lay an eggroll wrapper out on the counter with the point facing you. Working on the bottom third add about a tablespoon or two of cheese, two tablespoons of taco meat, a tablespoon of corn, a tablespoon of green onion and a pinch of cilantro.
Fold the bottom point of the egg roll into the center and push back against the filling. Using your finger add some beaten egg to all the exposed edges. Fold the side points in and it will form an envelope. Roll forward toward the top point keeping it tight as you roll.
Place on a baking sheet and repeat with all egg roll wrappers.
Bake for 7-10 minutes until lightly golden and crispy.
Serve with guacamole or sour cream for dipping.
