1. In a large mixing bowl, combine the shredded chicken, black beans, corn, red bell pepper, cheese, cilantro, cumin, chili powder, salt, pepper, and jalapeño. Mix well until all ingredients are evenly incorporated.
2. Lay an egg roll wrapper on a clean surface, with one corner facing you. Spoon about 2 tablespoons of the filling mixture onto the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a small amount of water to seal the top corner.
4. Repeat with the remaining wrappers and filling.
5. In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, add the egg rolls in batches, making sure not to overcrowd the pan.
6. Fry the egg rolls for 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
7. Serve warm with your favorite dipping sauce. I personally love them with a side of creamy avocado dip.

Cooking these egg rolls always brings back memories of learning to cook with my grandmother. Just like she used to say, “A pinch of love goes a long way,” and these egg rolls are no exception.