In a large mixing bowl, combine the cooked chicken, corn, black beans, spinach, diced red bell pepper, and jalapeño.

Add the cumin, chili powder, salt, and black pepper. Stir to coat evenly, then fold in the Monterey Jack cheese.

Lay an egg roll wrapper flat, spoon 2-3 tablespoons of filling into the center, fold, and seal with water.

Arrange sealed egg rolls on a parchment-lined baking sheet. Freeze if not cooking immediately.

For frying, heat oil to 350°F and fry egg rolls 2-3 minutes on each side until golden brown.

For baking, preheat oven to 425°F, brush egg rolls with oil, and bake for 15-20 minutes.

Let cool before serving. Pair with dips like guacamole or avocado ranch.