Prepare the Filling:

1. Mix Filling: In a large mixing bowl, combine shredded chicken, black beans, corn, diced bell pepper, cheese, spinach, green onions, cilantro, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
2. Taste and Adjust: Taste the mixture and adjust seasonings if needed. Remember, flavors will be slightly muted once wrapped, so season generously.

Assemble the Egg Rolls:

3. Set Up Station: Place a clean, dry work surface. Have egg roll wrappers, filling, beaten egg in a small bowl with pastry brush (or use your finger), and a baking sheet lined with parchment paper ready.
4. Position Wrapper: Place one egg roll wrapper on your work surface in a diamond orientation (corner pointing toward you). Keep remaining wrappers covered with a damp towel to prevent drying.
5. Add Filling: Place about ¼ cup filling in the center of the wrapper, forming a horizontal log shape about 4 inches long. Don’t overfill—less is more for easy rolling.
6. Fold Bottom Corner: Fold the bottom corner (closest to you) up over the filling, tucking it under the filling tightly.
7. Fold Side Corners: Fold the left and right corners toward the center, overlapping slightly, creating an envelope shape.
8. Brush with Egg: Brush the top corner (farthest from you) with beaten egg.
9. Roll Tightly: Roll the egg roll away from you toward the top corner, keeping it tight and compact. The egg wash will seal the edge. Place seam-side down on prepared baking sheet.
10. Repeat: Continue with remaining wrappers and filling.

Cooking Method 1 – Frying:

11. Heat Oil: In a large, heavy-bottomed pot or deep fryer, heat 2-3 inches of oil to 350°F (175°C). Use a cooking thermometer for accuracy.
12. Fry Egg Rolls: Working in batches of 3-4 (don’t overcrowd), carefully lower egg rolls into hot oil using tongs. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
13. Drain: Remove with slotted spoon or tongs and drain on paper towels or wire rack.

Cooking Method 2 – Baking:

11. Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
12. Brush with Oil: Place assembled egg rolls seam-side down on prepared baking sheet. Brush all sides generously with olive oil.
13. Bake: Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. For extra crispiness, spray or brush with more oil after flipping.

Serve:

14. Cool Briefly: Let egg rolls cool for 2-3 minutes before serving (filling will be very hot).
15. Serve with Dipping Sauces: Serve hot with avocado ranch, salsa, guacamole, and sour cream.