In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red bell peppers and sauté for about 3 minutes until they’re tender. Stir in the green onions, jalapeño, corn, black beans, and chopped spinach. Season with ground cumin, chili powder, salt, and cayenne pepper, cooking for another 3-4 minutes until all the vegetables are softened.

Transfer the vegetable mixture to a large mixing bowl. Add the shredded chicken, fresh cilantro, and shredded Monterey Jack cheese. Gently stir until evenly combined.

On a clean surface, lay out an egg roll wrapper with one corner pointing toward you. Spoon about ¼ cup of the filling into the center, fold the bottom corner up, tuck in the sides, and roll tightly while sealing the edges with water.

In a deep frying pan or Dutch oven, heat oil to 375°F (190°C). Fry egg rolls for about 3-4 minutes until golden brown and crispy. Drain on paper towels.

For the creamy avocado ranch dip, blend ranch dressing, mashed avocado, buttermilk, lime juice, cilantro, garlic powder, and onion powder until smooth. Adjust seasoning as needed.

Serve the crispy egg rolls hot alongside the avocado ranch dip.