These are absolutely yummy appetizers. However, I tripled the recipe because I was making it for a BBQ for about 100 people. As far as modifying the recipe, I used the sweetest white frozen corn kernels I could find. The baby spinach was frozen, thawed, & blotted dry before adding to the recipe. The next time I make these I will definitely use the extra large egg roll wrappers. They are more pliable and seal better than the tortillas, which were quite clumsy to work with and dried out before I could fold them. Also, I found the recipe just a bit bland and wanted more 'zing' for my tastebuds, so I added some chopped cilantro and also some ground Chipotle spice (to taste). Also added more Cayenne pepper, etc. until it was just right. After pan frying the egg rolls, I sliced them diagonally and set them on end for better presentation. The southwest egg rolls disappeared quickly at the BBQ. No leftovers to take home -- darn! ;)