Cook the chicken using your preferred method such as grilling or baking at 375°F (190°C) for 25-30 minutes. Once fully cooked, shred it with two forks.

In a large mixing bowl, combine the shredded chicken, rinsed black beans, corn, chopped jalapeño, diced red bell pepper, and spinach. Add black pepper, chili powder, salt, cumin, and Monterey Jack cheese, mixing thoroughly.

Lay an egg roll wrapper in a diamond shape, spoon 2-3 tablespoons of filling, fold in sides, and roll tightly. Seal with water or egg wash.

For frying, heat 1 inch of vegetable oil over medium heat and fry the egg rolls for 3-4 minutes per side until golden. For baking, preheat oven to 400°F (200°C), brush with oil, bake for 12-15 minutes flipping halfway.

Allow cooked egg rolls to cool slightly on a paper towel-lined plate before serving warm with your favorite dipping sauces.