Sauté spinach in a pan until wilted.

Add in red peppers, corn, black beans, jalapeno, and chicken.

Continue to cook until heated through.

Add in green onions and cheese and cook until the cheese starts to melt.

Lay out the egg roll wraps and spoon about 2-3 tablespoons of filling into each.

Wrap the egg rolls and then fry for 2-3 minutes, until brown and crispy.

Serve warm with avocado ranch on the side.