In a large mixing bowl, combine cooked chicken, drained corn, black beans, chopped spinach, diced red bell pepper, and diced jalapeño. Mix thoroughly for 2-3 minutes until well incorporated.

Add cumin, chili powder, salt, and black pepper to the mixture. Stir well for an additional minute. Gently fold in Monterey Jack cheese.

Take an egg roll wrapper and lay it on a clean surface with one corner facing you. Place 2-3 tablespoons of filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal edges with water.

For frying, heat oil in a skillet over medium-high heat to 350°F. If baking, preheat oven to 425°F and line a baking sheet with parchment paper.

If frying, place egg rolls in hot oil, being careful not to overcrowd. Fry each side for 2-3 minutes until golden brown. For baking, arrange on the baking sheet, brush with oil, and bake for 15-20 minutes, flipping halfway.

Transfer cooked egg rolls to a plate lined with paper towels to absorb excess oil. Allow to cool for a few minutes.

Serve warm with dipping sauces like avocado ranch, sour cream, or guacamole.