In a large mixing bowl, combine the cooked, shredded chicken, sweet corn, drained black beans, chopped spinach, diced red bell pepper, and jalapeño. Sprinkle in the cumin, chili powder, salt, and black pepper. Stir the mixture well until everything is evenly coated, then gently fold in the Monterey Jack cheese.

Lay an egg roll wrapper on a clean, flat surface with one point facing you. Spoon about 2-3 tablespoons of the filling onto the wrapper, spreading it along the center. Fold the bottom corner up over the filling, tuck in the sides snugly, and roll the wrapper tightly upwards, sealing the edge with a dab of water.

Heat about two inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully place the prepared Southwest Chicken Egg Rolls in the hot oil, cooking for 2-3 minutes on each side until they turn golden brown and crispy.

Preheat your oven to 425°F if you prefer baking. Place the wrapped egg rolls on a parchment-lined baking sheet, making sure they aren’t touching. Lightly brush the tops with oil for that crispy finish. Bake for 15-20 minutes, flipping halfway through, until they are golden and crunchy.

Once your crispy Southwest Chicken Egg Rolls are ready, serve them warm alongside your favorite dipping sauces like avocado ranch, guacamole, or salsa.