1 chicken breast-grilled-diced	1/2 Tbsp minced fresh parsley
1 Tbsp vegetable oil	1/2 Tsp cumin
2 Tbsp minced red bell pepper	1/2 Tsp chili powder
2 Tbsp minced green onion	1/4 Tsp salt
1/3 Cup frozen corn	Dash Cayenne Pepper
1/4 Cup Black Beans	3/4 Cup Shredded Monterey Jack
2 Tbsp Frozen Spinach	-cheese
2 Tbsp diced Canned Jalepeno	5 (7-8-inch) flour tortillas
-Peppers

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add red pepper and onion to pan and saute for a couple minutes until tender. Add cooked chicken. Add corn, black beans (rinsed and drained), spinach (thawed and drained), jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to pan. Cook for another 4 minutes; stir well so that spinach separates and is incorporated into mixture. Remove pan from heat and add cheese; stir until cheese is melted.
Wrap tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-fifth of mixture into center of a tortilla. Fold in ends and then roll tortilla over mixture. Roll tortilla very tight, then pierce with a toothpick to hold together. Repeat with remaining ingredients until you have five egg rolls. Arrange egg rolls on a plate, cover plate with plastic wrap and freeze for at least 4 hours or overnight. While egg rolls freeze, Preheat 4-6 cups of oil to 375°F. Deep fry egg rolls in hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of Avocado ranch dipping sauce. Garnish dipping sauce with chopped tomato and onion.