In a large mixing bowl, combine the cooked chicken, corn, black beans, spinach, red bell pepper, and jalapeño. Stir in cumin, chili powder, salt, and black pepper until well mixed.

Fold in the Monterey Jack cheese evenly into the mixture.

Lay an egg roll wrapper on a flat surface with a point facing you. Place 2-3 tablespoons of the filling in the center.

Fold the bottom point over the filling, fold in the sides, and roll tightly to secure. Seal with a bit of water.

For frying, heat oil in a deep skillet to 350°F. For baking, preheat oven to 425°F.

Cook in hot oil for 2-3 minutes on each side until golden brown, or bake for 15-20 minutes flipping halfway.

Remove from oil or oven, let cool slightly, and serve hot with dipping sauces.