Heat 1/4 cup oil over medium in a large saute pan. Add onions, red pepper and corn and cook for 6-8 minutes until tender. Mix in jalapenos, cumin and garlic and cook for 1 more minute.

Remove from heat and stir in California ripe olives, goat cheese, cilantro, lime juice and salt. Season with salt and set aside until cool enough to handle.

To wrap, place each wonton wrap on the counter with one corner facing you. Spoon 1/4 cup of vegetable mixture onto the center of each wonton wrapper and pat into a 3" x 1-1/2" rectangular shape. Brush sides of wonton (around the filling) with beaten egg. Fold the bottom corner of the wrapper over the filling, then roll the wrapper up once. Fold in the sides, brush again with egg wash, then continue to roll wonton into a tight cylinder.

Heat oil in a medium saucepot to 375 degrees F. Fry egg rolls for 1-2 minutes until golden brown. Remove from pot with a slotted spoon and drain on a baking rack lined with paper towels. Serve hot.

Serving Suggestion: Serve with a side of salsa or guacamole.

Photo and Recipe Courtesy of The California Olive Industry.