In a large bowl add the chicken, cheese, black beans, corn, bell pepper, spinach, scallions, jalapenos, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.

In a small bowl add some water.

Start slowly heating your deep fryer to 375°F. Or, you can add about 3-4 inches of oil in a dutch oven to 375°F.

On a clean work surface, place 1 egg roll wrapper with one corner pointing at you. Add ¼ cup of the mixture in the bottom middle of the wrapper. Roll the bottom corner up tightly to secure the filling. Fold over the left and right sides over the filling. With a fingertip, trace some water along the last exposed corner of the wrapper. Continue to tightly roll until completely sealed

Place the rolled egg rolls on a parchment lined sheet tray.

Once the oil is to temperature and all the egg rolls are wrapped, place a few egg rolls carefully into the hot oil. Fry for 2-3 minutes per side until golden brown. You do not want to crowd the pan so you must do this in batches.

Carefully take the egg rolls out of the oil and place them on a paper-towel-lined plate to soak up any excess oil. Then, place the egg rolls on a wire rack over a sheet tray to catch and potential drips. This step also helps the egg rolls to stay crunchy.

Repeat until all the egg rolls are cooked. Cut them on a diagonal and serve with avocado ranch or your favorite dipping sauce.