If you're not using leftover chicken, cook your chicken by boiling or grilling it until fully cooked, around 15-20 minutes. Shred and set aside.

In a large bowl, mix shredded chicken, black beans, corn, chopped jalapeño, diced red bell pepper, spinach, and spices.

Lay an egg roll wrapper on a clean surface, spoon 2-3 tablespoons of filling in the center, fold the bottom corner over, tuck in the sides, and roll tightly.

For frying, heat 1 inch of oil in a skillet to 350°F (175°C) and fry egg rolls for 3-4 minutes per side until golden. For baking, preheat oven to 400°F (200°C) and bake for 12-15 minutes.

Let the egg rolls cool on a paper towel-lined plate and serve warm with your favorite dipping sauces.