Southwestern Egg Roll Apps

1 can Rotel - (with lime and cilantro) - Drained
1 can Southwestern Style Corn, drained
1 can Diced Green Chiles

1 T. Texas Pete Chipotle hot sauce
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
1/4 tsp. paprika
Cubed Cheese - Colby Jack and Pepperjack (small pieces) - about 1/5 of a block
1 package of Wonton Wrappers
For sauce - 1/4 cup of Light Sour Cream, 1/4 cup of Premade Guacamole (like Wholly Guacamole)

In a saucepan, combine the Rotel, Corn, and Chiles - heat through. Add in hot sauce and seasonings and remove from heat. Drain off extra liquid.
On a plate, take your wonton wrapper and fill with 3 blocks of cheese, and about 3/4 of a Tablespoon of filling. Dip your fingers in water and moisten the edge of the wonton, fold in the sides, and roll in like a burrito or eggroll. Place on lightly sprayed cookie sheet.
Right before serving, heat in the oven at 375 for about 10 minutes, and flip.
Combine sour cream and guacamole in a ziploc bag. Cut off one corner, so that you can squeeze out some of the sauce onto the plate or on the eggroll.