14" dutch oven

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Lightly grease your dutch oven with shortening. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray (I brushed them with olive oil). Bake at 425° for about 15 minutes, or until lightly brown, turning halfway through baking. Use 2 rings on top and 1 ring on the bottom. Serve warm with salsa.