1️⃣ Prepare the filling: In a large bowl, combine shredded chicken, black beans, corn, shredded cheddar cheese, diced red bell pepper, chopped cilantro, diced jalapeño, ground cumin, chili powder, salt, and pepper. Mix well to combine. 🍲

2️⃣ Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the edges with a bit of water. Repeat with remaining wrappers and filling. 🥟

3️⃣ Heat the oil: In a deep skillet or saucepan, heat vegetable oil over medium-high heat to about 350°F (175°C). 🌡️

4️⃣ Fry the egg rolls: Carefully place egg rolls in the hot oil, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels. 🥢

5️⃣ Prepare the dipping sauce: In a small bowl, whisk together sour cream, salsa, lime juice, and ground cumin until smooth. 🍶

6️⃣ Serve: Serve the hot egg rolls with the dipping sauce on the side. Enjoy! 🌮