In a large bowl, combine the shredded chicken, black beans, corn, bell peppers, and cheese.
Add cumin, chili powder, garlic powder, and onion powder; mix well.
Place an eggroll wrapper on a clean surface, with one corner facing you.
Put 2-3 tablespoons of the filling in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides.
Roll tightly towards the top corner, sealing with a little water.
Repeat with remaining wrappers and filling.
Heat oil in a deep skillet over medium heat.
Fry eggrolls in batches until golden brown on all sides.
Remove and drain on paper towels.