In a large mixing bowl, combine the chicken, corn, black beans, spinach, red bell pepper, and jalapeno. Mix well.

Sprinkle in the cumin and chili powder, and add salt and black pepper to taste. Add the cheese and mix until combined.

Lay an egg roll wrapper on a clean surface and spoon 2-3 tablespoons of filling into the center. Moisten edges with water and roll tightly.

Place assembled egg rolls on a baking sheet and freeze for about 20-30 minutes while preheating your cooking oil or oven.

For frying, add frozen egg rolls to hot oil in batches, cooking for 2-3 minutes on each side until golden brown.

For baking, brush each egg roll with oil and place seam side down on a baking sheet. Bake at 425°F for 15-20 minutes, flipping halfway.

Let egg rolls cool briefly before serving with your favorite dipping sauce.