Prepare spinach and corn according to package directions. While each are being prepared, cut cream cheese into small squares and place in large bowl. Using a colander and paper towel, squeeze excess water from the cooked spinach. Combine together spinach, corn and cream cheese. Cream cheese should melt from the warmth of the vegetables, but if it doesn't, microwave for 20 second intervals until melted. Add jalapenos and salt to taste. Place a heaping tablespoon of filling in the middle of egg roll wrapper and fold according to directions on the back of the package. Use 1/4 cup of water to dip finger and moisten inside edge of each roll to seal. Place roll seal side down on foil lined cookie sheet sprayed with cooking spray. Lightly spray top of rolls with cooking spray before placing in oven. Bake at 350 degrees for 15 minutes. Turn rolls halfway through baking time.