Mix the shredded chicken, thawed corn, drained black beans, chopped spinach, diced bell pepper, cumin, chili powder, smoked paprika, and shredded Monterey jack cheese in a bowl until combined. The mixture should look evenly speckled with vegetables and thick enough to hold together.

Place 3–4 tablespoons of filling in the center of each egg roll wrapper and fold according to package directions. Press and seal the edge with water so the wrapper stays closed during frying or baking.

To fry, heat oil to 350°F and cook the egg rolls for 3–4 minutes until deeply golden. Lift one out and cut it open if needed—there should be melted cheese and a crisp, browned wrapper.

To bake, brush the egg rolls with oil and bake at 425°F for 15–18 minutes until crispy. Flip or rotate if your oven browns unevenly, and look for golden edges and firm, crackly wrappers.

Blend the mashed avocado, ranch dressing, lime juice, and salt until smooth. Taste and adjust salt so the sauce has a bright lime finish.

Serve the egg rolls hot, sliced in half to reveal the cheesy Southwest chicken, corn, and black bean filling, with avocado ranch on the side. The cut face should show melted cheese and colorful layers.