Heat 1 T of vegetable oil in a skillet over medium heat.

Add minced red bell pepper and minced green onion to the skillet and cook until tender.

Add cooked chicken breast fillet, frozen corn, drained and rinsed black beans, thawed and drained frozen spinach, diced jalapeno peppers, minced parsley, cumin, chili powder, salt, and cayenne pepper to the pan.

Cook for 4 minutes, stirring occasionally.

Stir in spinach until broken apart.

Remove from heat and add grated Jack cheese.

Stir until cheese is melted.

Heat flour tortillas in the microwave until warm.

Spoon 1/5 of the bean mixture into the center of each tortilla.

Fold the ends of the tortilla and roll tightly, securing with a toothpick.

Repeat for all tortillas.

Wrap the egg rolls in plastic wrap and freeze for at least 4 hours (overnight is best).

While the egg rolls are freezing, prepare the dipping sauce by combining smashed avocado, mayo, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, and pepper in a bowl.

Chill the dipping sauce.

When ready to fry, heat enough oil to cover the tortilla to 375 degrees Fahrenheit.

Deep fry the tortilla for 5-6 minutes, until golden brown and crispy.

Remove the egg rolls to paper towels to drain excess oil.

Slice each egg roll diagonally and arrange on a plate around the dipping sauce bowl.

Garnish with chopped tomatoes and onions (optional).