Prep work. Fry 6 strips of thick-cut bacon until crispy, and set aside

Thaw one (1) twenty-five (25) count package of small spring rolls.

Prepare all of your vegetables and mix with the whole kernel corn, red kidney beans, green chilies, cheese, shredded chicken, and chopped bacon.

Place a spring roll wrapper on a clean work surface like a cutting board or counter top. Place a 1 1/2 tablespoons of filling into the center of a spring roll wrapper. Dip a finger into warm water and rub it along the edges. Bring the two opposing corners together until they meet but do not overlap. Bring the bottom corner up. The folds should resemble an envelope at this point. Using your thumbs begin rolling the spring rolls away from you towards the top corner. Keep tucking the contents under and roll until you get to the top.

Brush the surface of the baking sheet with a bit of oil to prevent sticking. Place spring rolls seam-side down. Repeat the process until you get as many spring rolls as you want.

Next, crack two eggs into a measuring cup or small bowl, add a single tablespoon of olive oil and whisk thoroughly.

Using a brush coat the top of each spring roll, this will aid in browning the top.

Place spring roll on the center rack of a preheated 425° Fahrenheit. Bake for fifteen (15) minutes. If the top is browning too quickly place a sheet of foil over them and continue cooking. When finished remove spring rolls from the oven, allow them to cool.

Serve with taco sauce, salsa verde, or Picante sauce. Enjoy.