In a large mixing bowl, combine the cooked chicken, drained corn, rinsed black beans, fresh spinach, diced red bell pepper, and jalapeño. Stir in the cumin, chili powder, salt, and black pepper until all ingredients are well-combined. Finally, fold in the Monterey Jack cheese for a creamy finish.

Lay out the egg roll wrappers on a clean, flat surface with a point facing you. Place 2-3 tablespoons of the chicken mixture in the center of each wrapper. Roll it away from you, folding in the sides to secure the filling, and seal the edges with a little water to ensure a tight closure.

For frying, heat oil in a skillet over medium heat until it reaches 350°F. Gently add the egg rolls in batches, frying for 2-3 minutes per side until they become golden brown and crispy. For baking, preheat your oven to 425°F. Brush the egg rolls with a bit of oil, place them seam-side down on a parchment-lined baking sheet, and bake for 15-20 minutes, flipping halfway for even crispiness.

Once your Southwest Egg Rolls are perfectly cooked, remove them from the oven or skillet and let them cool slightly. Serve them warm with your favorite dipping sauces like guacamole, sour cream, or avocado ranch.