In a large skillet on med-high heat, add your oil and bell peppers and green onions. Sauté for a few minutes. Add your chicken and cook for another 2-3 minutes. Add your corn, black beans, and spinach and cook down until spinach is welted. Season your mixture with the seasoning blend and add your shredded cheese until combined. Remove from heat.
Place your tortilla on a clean surface and spoon about two tablespoons of the mixture into the center. Fold up the bottom half and tightly fold in the side of the tortilla and roll up. Seal the tortillas with a mixture of flour and water combined to make a paste.
In a large skillet, add about an inch of oil and heat to medium-high until the oil reaches at least 325F. Add the Eggrolls and fry until golden on both sides, about 1-2 minutes on each side. Remove and place on paper towel to drain excess oil. Serve with your favorite dipping sauce!