In a large bowl, mix the shredded chicken, black beans, corn, diced red bell pepper, sliced green onions, shredded cheese, cream cheese, and spices. Toss until evenly combined.

Lay an egg roll wrapper flat on a clean surface, with one corner pointing toward you. Keep the rest of your wrappers covered to prevent them from drying out.

Place about 2 tablespoons of the filling mixture in the center of the wrapper, ensuring not to overfill for easier rolling.

Fold the bottom corner over the filling, then fold in the sides. Roll it tightly toward the top corner and seal with a dab of water.

In a skillet, heat the oil to 350°F (175°C).

Carefully add the egg rolls to the hot oil, frying until golden brown, usually about 3-4 minutes per side.

Remove the egg rolls and drain on paper towels to absorb excess oil. Serve them warm for the best experience.