In a large bowl, combine the shredded chicken, black beans, corn, chili powder, cumin, salt, and pepper. Mix well.

Lay an egg roll wrapper on a clean surface and place about 2 tablespoons of the chicken mixture in the center.

Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling.

Heat oil in a deep skillet over medium heat. Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.

Remove from oil and drain on paper towels. Serve warm with your favorite dipping sauce.