Heat saucepan over medium heat and add 1 tsp (5 mL) vegetable oil. Add bacon and cook while stirring until crispy.
Add onions, red peppers and garlic. Cook until onions have softened and stir in corn and black beans.
Continue cooking until beans are warmed, remove from heat and let cool. Once cooled, stir in grated cheese and green onions.
Spoon 2 heaping tablespoons of the filling into each egg roll wrapper and fold into eggroll using water to seal edges.
Warm oil in small pot until it reaches 375°F (190°C) and shallow fry egg rolls until golden brown and cheese is melted.
4 servings