Cook chicken at 375°F (190°C) for 25-30 minutes until cooked through. Let rest before shredding.

In a mixing bowl, combine shredded chicken, black beans, corn, jalapeño, red bell pepper, spinach, cumin, chili powder, salt, and pepper.

Lay egg roll wrappers diagonally on a clean surface. Keep remaining wrappers covered.

Place 2-3 tablespoons of the filling in the center of each wrapper and roll tightly, sealing edges with water or egg wash.

Fry in oil at 350°F (175°C) for 3-4 minutes until golden, or bake at 400°F (200°C) for 12-15 minutes, turning halfway.

Allow to cool slightly before serving with salsa or guacamole.