Heat a splash of oil in a skillet over medium-high heat. Add the cubed chicken and cook for about 5 minutes until lightly browned. Stir in the cumin, chili powder, garlic powder, salt, and pepper.
Mix in the pepper jack cheese, corn, black beans, red bell pepper, onion, and cilantro. Cook 2 minutes, then add the spinach and cook 1 more minute until wilted.
Lay a wrapper in a diamond shape. Add about 1/4 cup filling to the center, wet the edges with water, fold in the sides, then roll tightly and seal. Repeat with the remaining wrappers.
For stovetop, heat the remaining oil in a skillet and fry the egg rolls in batches, turning until deep golden and crispy on all sides.
For air fryer, spray lightly with oil and cook at 380°F for 7–8 minutes, flipping halfway.
For oven, place on a lined baking sheet and bake at 425°F for 15–18 minutes, flipping once halfway.
Serve warm with salsa, queso, guacamole, or sour cream.
