In a large bowl, combine the cooked chicken, corn, black beans, chopped spinach, diced red bell pepper, and diced jalapenos.

Add the cumin, chili powder, salt, and black pepper to the bowl. Stir well to evenly distribute the spices throughout the mixture.

Stir in the shredded Monterey Jack cheese until it is well incorporated into the filling.

Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you. Spoon about 2-3 tablespoons of the filling into the center of the wrapper.

Fold the bottom corner of the wrapper up over the filling. Then, fold in the left and right sides towards the center, creating a tight fold. Continue rolling the wrapper upwards to form the egg roll shape.

Lightly moisten the remaining edges of the wrapper with water using your fingertip. Press firmly to seal the egg roll, ensuring it stays closed during cooking.

Repeat the filling and rolling process with the remaining wrappers and filling. Place the assembled egg rolls on a baking sheet as you work.

For Frying: Heat about 1 inch of oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Carefully add egg rolls a few at a time, ensuring they don't overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.

For Baking: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly brush the egg rolls with oil or spray with cooking spray. Place them seam-side down on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.

Serve the Southwest Egg Rolls warm with your favorite dipping sauces such as avocado ranch, sour cream, or guacamole.