Preheat the oven to 425 degrees.

In a small bowl mix together your spice mix: chili powder, cumin, garlic powder, salt, and pepper.

Add chicken, spice mix, black beans, corn, cooked spinach, shredded cheese, cilantro, and diced jalapeno to a large bowl and mix well.

Now set up a space like a large cutting board to prepare your eggrolls.

Place an egg roll wrapper down in a diamond shape.

Wet the top point of the wrapper with your finger.

Place 1/4 cup of filling in the center of the wrapper.

Take the bottom point of the wrapper and fold it up over the filling.

Take the two points on each side and fold them into the middle of the egg roll and roll everything up.

Place on a tray and repeat until you use up all the filling.

Arrange in rows on a baking sheet and brush each roll with vegetable oil (or you can spray with nonstick cooking spray) .

Bake the egg rolls for 15-17 minutes. Flip the eggrolls halfway through so they brown on both sides.

Remove from oven and place on a serving plate. You can leave whole or cut in half.

Serve warm with sour cream or spicy ranch for dipping and garnish with lime wedges.