In a large bowl, combine shredded chicken, black beans, corn, red bell pepper, green onions, cumin, chili powder, garlic powder, and cilantro.

Mix until all ingredients are well incorporated.

Lay an eggroll wrapper on a clean surface, with a corner pointing towards you.

Place about 2 tablespoons of the filling near the bottom corner of the wrapper.

Fold the bottom corner over the filling, tucking it in.

Fold in the sides and roll tightly to seal.

Repeat with remaining wrappers and filling.

Heat oil in a large frying pan over medium heat.

Fry the eggrolls until golden brown and crispy, about 3-4 minutes per side.

Remove from oil and drain on paper towels.