In a large mixing bowl, combine the cooked chicken, corn, black beans, fresh spinach, diced red bell pepper, and jalapeno. Stir in cumin, chili powder, salt, and black pepper. Fold in the Monterey Jack cheese.

Lay an egg roll wrapper on a clean surface, with a corner facing you. Spoon 2-3 tablespoons of filling onto the center. Fold the bottom corner over the filling, tuck in the sides, and roll it up tightly. Seal edges with water.

Preheat your oven to 425°F or prepare a skillet for frying. Arrange wrapped egg rolls on a baking sheet, ensuring they don’t touch. Freeze if not cooking immediately.

Pour vegetable oil into a deep skillet to 2 inches deep, and heat to 350°F. Fry egg rolls for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.

For baking, arrange egg rolls seam-side down, brush with oil, and bake for 15-20 minutes, flipping halfway through until golden brown.

Serve warm with your choice of dipping sauces like guacamole or avocado ranch.