Cook and shred your chicken if you're not using rotisserie or leftover meat.

In a large mixing bowl, combine the shredded chicken with black beans, corn, diced jalapeño, chopped red bell pepper, and fresh spinach. Add chili powder and cumin, then mix in Monterey Jack cheese until well-coated.

Take an egg roll wrapper and place it on a clean surface in a diamond shape. Spoon 2-3 tablespoons of filling onto the wrapper and roll it tightly.

Heat oil in a deep pot to 375°F (190°C) for frying, or preheat your oven to 400°F (200°C) for baking.

Fry the egg rolls for 4-5 minutes until golden and crispy, or bake them for 12-15 minutes, flipping halfway through.

Serve warm with your favorite dipping sauces like salsa, guacamole, or ranch dressing.