Brown ground beef and drain excess grease. Add taco seasoning, stir well to mix. Add cup of water and cook to reduce water. Add corn and beans. Salt and pepper to taste. Let cool about 10 minutes and stir in the shredded cheese.

Fill the spring roll wraps with cooled filling using a heaping tablespoon for each wrap. Fold over and seal using the egg white and LoveFoodies instructions for Chinese Spring Rolls. See photos below for how to roll the wraps.

Fry until light brown and crispy. Drain on paper towels and serve warm.

This is just a variation on the filling. Serve with guacamole. Great as a side dish or as an appetizer.