Prepare the Filling: In a large mixing bowl, combine cooked chicken, black beans, corn, shredded cheese, chopped jalapeño, and spices such as chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix the ingredients until well combined.

Warm Tortillas: Heat a skillet over medium heat. Place each flour tortilla in the skillet for about 10-15 seconds on each side, or until they become warm and pliable.

Fill Tortillas: Lay a warmed tortilla on a clean surface. Spoon approximately 2 tablespoons of the filling mixture onto the center of each tortilla.

Roll Tortillas: Carefully fold the sides of the tortilla inward, then roll it tightly from the bottom to the top, sealing the edges with a little water if necessary.

Heat Oil: In a deep fryer or heavy pot, pour in oil (enough to submerge the egg rolls) and heat over medium heat until shimmering—approximately 350°F (175°C).

Fry Egg Rolls: Carefully add the rolled egg rolls in batches to the hot oil, fry for about 3-4 minutes per side until golden brown and crispy.

Drain Excess Oil: Place the freshly fried Southwest Egg Rolls on a plate lined with paper towels to absorb any excess oil.

Bake (Optional): If you choose to bake, arrange the egg rolls on a greased baking sheet and bake for 20-25 minutes, flipping them halfway through.

Cool: Let the freshly cooked egg rolls cool for a few minutes before serving.