1-First Step: Begin by preparing the creamy cilantro dipping sauce. Blend the cream cheese, sour cream, fresh cilantro, and salsa until it’s smooth, then adjust the salsa amount for your preferred thickness and pop it in the fridge to chill.

2-Second Step: In a large bowl, combine the black beans, corn, bell pepper, onion, chicken, cheese, garlic powder, chili powder, cumin, salt, and pepper. Mix everything well and taste to adjust the seasonings so it suits your flavor preferences.

3-Third Step: Lay one egg roll wrapper on a flat surface with a corner facing you. Spoon about one-third cup of the filling onto the wrapper to get the right amount for each roll.

4-Fourth Step: Fold the corner closest to you over the filling, then tuck in the sides and roll it tightly to seal. Use a bit of water on your fingers to moisten the edges and make sure they stick.

5-Fifth Step: Choose your cooking method and get started. For pan frying, heat a few tablespoons of oil in a skillet over medium-high heat and cook the egg rolls, turning them often, until they’re golden and crispy; drain on paper towels. For air frying, spray the basket with cooking spray, place the egg rolls seam-side down, lightly spray the tops, and air fry at 400°F for 6 minutes, then flip and cook another 5-6 minutes until golden. For deep frying, heat oil to 350°F and fry for about 90 seconds, turning frequently, then drain. For baking, preheat the oven to 425°F, place the egg rolls on a baking sheet at least one inch apart, spray or brush with oil, and bake for 12-15 minutes, flipping halfway.

6-Final Step: Let the egg rolls cool for a minute or two, then serve them warm with that creamy cilantro dipping sauce on the side for the ultimate enjoyment.