• In a large mixing bowl, combine the cooked chicken, corn, black beans, spinach, diced red bell pepper, and jalapeño. Sprinkle in the cumin, chili powder, salt, and black pepper, then mix everything together until well blended. 🥣
• Stir in the shredded Monterey Jack cheese, ensuring it's evenly distributed throughout the filling. 🧀
• Place an egg roll wrapper on a clean, dry surface with one corner pointing toward you. Spoon 2 to 3 tablespoons of the filling onto the center of the wrapper. 🥢
• Fold the bottom corner of the wrapper over the filling, then fold in the side corners tightly. Continue rolling the wrapper upwards, sealing the edges by dipping a fingertip in water and pressing the edges together. Place the assembled egg rolls on a baking sheet. 🧻
• Repeat the process with the remaining wrappers and filling.

To Fry:

• Pour enough oil into a large skillet to cover the bottom about an inch thick. Heat the oil over medium-high heat until it reaches 350°F. Carefully place a few egg rolls in the hot oil, ensuring they don't touch. Fry each egg roll for about 2 to 3 minutes on each side, or until they turn a golden brown color. Remove and drain on paper towels. Repeat with the remaining egg rolls. 🍳

To Bake:

• Preheat your oven to 425°F. Line a baking sheet with parchment paper and brush the egg rolls with oil. Arrange them seam side down on the sheet. Bake for 15 to 20 minutes, turning them halfway through, until they are crispy and golden brown. 🧑‍🍳
• Serve warm with your favorite dipping sauces. Enjoy!