1. In a large bowl, combine the shredded chicken, black beans, corn, cheese, taco seasoning, and cilantro. Mix until everything is well combined.
2. Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2-3 tablespoons of the filling near the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a little water to seal the edge. Repeat with the remaining wrappers and filling.
4. If frying, heat about an inch of vegetable oil in a skillet over medium-high heat. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side. If baking, preheat your oven to 425°F, place egg rolls on a baking sheet, spray with cooking spray, and bake for 15-20 minutes, turning once halfway through.
5. Remove the egg rolls from the oil or oven and drain on paper towels if fried.

Remember, the first few might look a little wonky, but like I always say, home cooking isn’t about perfection—it’s about love.