For the filling:
In a large non-stick skillet set over medium heat, add the oil. Once the oil is hot, add the chicken and corn. Cook for about 5 minutes or until the mixture starts to brown.
Add the bell pepper, onion, chili powder, garlic powder, salt, cumin, and paprika. Mix until combined and continue cooking for 3 additional minutes.
Add beans, spinach, and cilantro. Cook just until the spinach has wilted, then remove from the heat and stir in the cheese.
For rolling and frying:
Divide the mixture evenly between the 8 tortillas. Roll up, taking care to tuck the ends snuggly in to create a nice seal and prevent the mixture from oozing out or oil from getting in.
For pan frying: Heat a large non-stick skillet over medium heat. Add about 1/2 cup of oil to the skillet, let the oil get hot. Add 4 rolls at a time (seam side down) and fry until all sides are golden brown. Remove and let rest on a paper towel-lined plate before serving. Repeat with remaining rolls.
For oven frying: Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray (or brush) all sides of the egg rolls with oil and place seam side down on the prepared sheet. Spray (or brush) the tops of the egg rolls with an extra layer of oil. Place in the oven and bake for 15-20 minutes or until golden brown and crispy.
Serve with sour cream, salsa, or guacamole.
