In a large mixing bowl, combine the cooked chicken, corn, black beans, spinach, red bell pepper, jalapeños, cumin, chili powder, salt, and black pepper. Stir until fully incorporated, about 3-5 minutes.

Lay an egg roll wrapper with one corner pointing towards you. Place 2-3 tablespoons of filling in the center, fold the corner closest to you over, tuck in the sides, and roll tightly, sealing with water.

For frying, heat about 1 inch of cooking oil in a skillet over medium-high heat until 350°F. For baking, preheat oven to 425°F and prepare a baking sheet.

For frying, place egg rolls in hot oil in batches, fry for about 5-6 minutes until golden brown. For baking, arrange on baking sheet, spray with cooking oil, and bake for 15-20 minutes.

Remove from heat and serve warm with your favorite dipping sauces.