In a large mixing bowl, combine the cooked chicken, corn, black beans, spinach, bell pepper, and jalapeno. Stir gently.

Sprinkle in cumin, chili powder, salt, and black pepper, and mix thoroughly. Fold in cheese.

Lay an egg roll wrapper flat with one point facing you. Spoon 2-3 tablespoons of filling into the center.

Fold the bottom corner over the filling, tuck it in, then fold in the side corners and roll tightly towards the top.

Preheat oil in a skillet to 350°F for frying or oven to 425°F for baking.

For frying, carefully add egg rolls to hot oil, frying for 2-3 minutes on each side until golden.

For baking, brush with oil and place seam-side down on a baking sheet. Bake for 15-20 minutes until crispy.

Serve hot with avocado ranch or guacamole.