Southwestern Egg Rolls with Salsa Dipping Sauce

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Egg Rolls:

Nonstick cooking spray

2 1/2 cups shredded Mexican blend cheese 

2 cups frozen corn, thawed 

One 15-ounce can black beans, rinsed and drained 

One 10-ounce package frozen chopped spinach, thawed and squeezed dry 

One 4-ounce can diced green chiles, drained 

4 scallions, chopped 

1 teaspoon ground cumin 

1/2 teaspoon chili powder 

1/4 teaspoon cayenne pepper 

1 1/2 teaspoons kosher salt 

One 16-ounce package egg roll wrappers 

1 egg, slightly beaten 

Salsa:

5 plum tomatoes, quartered

1 small clove garlic, minced 

1/2 jalapeno, seeded and finely chopped 

3 scallions, white and light green parts only, finely chopped 

1 cup loosely packed cilantro leaves and stems, finely chopped 

Juice of 1/2 lime 

2 teaspoons kosher salt