Add vegetable oil to heated skillet, set to medium heat and add red pepper and jalapeno. Saute till slightly softened, add garlic and continue to cook for until garlic is fragrant (~1 minute).
Remove from skillet and place in a large bowl.
Season chicken with cumin, chili powder, and salt, then add shredded chicken to the bowl along with with corn, beans, green onion, spinach, cilantro, and shredded cheese.
Mix thoroughly to combine.
Making the Egg Rolls
Lay out an egg roll wrapper so it is facing you in a diamond shape.
Add ¼ cup filling across the center of the wrapper, then fold the nearest corner to you over the filling, and then fold the two corners pointed outwards towards the filling to close each side. Finally roll the egg roll up.
Brush the inside of the corner pointing away from you lightly with beaten egg to ensure a good seal
Repeat for remaining egg rolls.
Add oil to a deep sided pan (Recommended: cast iron) so it covers at least half of the egg roll (~1" deep).
Heat oil to 350 degrees and deep fry egg rolls in batches for 4 minutes, flipping halfway through to ensure even frying.
Remove egg rolls from fryer and place on wire rack or paper towels to drain.
Any leftovers can be frozen and reheated in the oven at 350 degrees.Don't wrap the egg rolls too far in advance to frying or the wrapping will get soggy and tear.My Cilantro Lime Chicken Breast recipe makes a great filling for the egg rolls.