1. Prepare the Filling

1. Heat a skillet over medium heat with a drizzle of olive oil.
2. Sauté the red bell pepper for 2–3 minutes until slightly softened.
3. Add green onions, jalapeño, corn, black beans, spinach, cumin, chili powder, cayenne, and salt.
4. Cook for 3–4 minutes until everything is warmed through and spinach wilts.
5. Transfer mixture to a bowl and stir in shredded chicken and Monterey Jack cheese. Let cool slightly.

2. Roll the Egg Rolls

1. Place an egg roll wrapper on a clean surface in a diamond shape.
2. Spoon about ¼ cup filling into the center.
3. Fold bottom corner over filling, tuck in sides, and roll tightly.
4. Seal the edge with a small dab of water.
5. Repeat with remaining wrappers.

3. Fry Until Crispy

1. Heat oil to 375°F (190°C).
2. Fry egg rolls in batches for 3–4 minutes, turning as needed, until golden brown and crispy.
3. Remove and drain on paper towels.

4. Make the Avocado Ranch

1. Add ranch dressing, avocado, buttermilk, cilantro, lime juice, garlic powder, onion powder, and salt to a blender.
2. Blend until smooth and creamy.
3. Serve alongside warm egg rolls.