Wash and chop all vegetables carefully. Dice the peppers evenly and slice the green onions. Smaller pieces create a smoother and more balanced filling.

Heat olive oil in a large pan. Add peppers, spinach, and spices. Cook gently until vegetables soften and release their wonderful aroma.

Stir in shredded chicken, black beans, and sweet corn. Mix everything well so the flavors combine nicely and every ingredient becomes evenly seasoned.

Remove the pan from heat. Stir in shredded Monterey Jack cheese. The warmth helps the cheese melt slightly throughout the filling.

Allow the mixture to cool for several minutes. Warm filling is easier to handle and prevents the egg roll wrappers from becoming soggy.

Place one wrapper on a flat surface. Add about three tablespoons of filling near the center. Keep enough space around the edges.

Fold the bottom corner over the filling. Fold in both sides tightly. Roll upward and seal the edge with a little water.

Pour vegetable oil into a deep skillet. Heat the oil over medium temperature until it reaches the proper frying temperature.

Carefully place the egg rolls into the hot oil. Fry for three minutes per side until crispy, golden, and perfectly cooked.

Whisk together sour cream, salsa, lime juice, and cilantro. Serve the creamy sauce alongside the warm and crunchy egg rolls.