Espresso and Lime

1 Preheat your oven to 425 degrees
2 Combine the shredded chicken, 2/3 cup of sweet corn, 2/3 cup of shredded sharp cheddar, 1/2 cup of diced spring onions, 1/8 cup of finely chopped cilantro and about 1/2 cup of red enchilada sauce in a large bowl
3 Place a single egg roll wrapper onto a flat work surface in a diamond position
4 Add 3 tablespoons of filling towards the top of the wrapper
5 Fold by tightly pulling the top over the filling, folding in the left and right sides and then rolling as you would a burrito (photos and further instructions above)
6 Place the rolled enchilada egg rolls onto a parchment lined baking sheet
7 Lightly brush with olive oil
8 Bake at 425 degrees for 12 minutes on the first side and then flip and bake for an additional 10 minutes or so on the other side
9 While the enchilada egg rolls are baking, heat the remaining enchilada sauce
10 Once they are golden brown, transfer the baking sheet onto a heat proof surface
11 Serve warm with the warm enchilada sauce and some cilantro lime crema and garnish with lime wedges