Combine the chicken, black beans, corn, bell pepper, spinach, pepper jack, scallions, cumin, chili powder and salt in a large bowl, stirring until evenly mixed.

Lay a wrapper in a diamond shape and spoon 1/3 cup of the filling onto the lower third, pressing it gently into a compact log shape so it does not spill out the sides when rolled.

Fold the bottom point over the filling, fold in both sides, and roll tightly, sealing the final corner with egg wash.

Repeat with the remaining wrappers, keeping unused ones under a damp paper towel.

Air fry at 375°F: arrange seam side down with space between rolls, spray with oil, and cook 9 minutes. Flip and cook 4 minutes more, until deep golden and firm all over.

Or bake at 400°F on a parchment-lined sheet for 16 to 18 minutes, flipping once, until crisp and browned at the folds.

Whisk the sour cream, mashed avocado, buttermilk and lime juice together until smooth and pourable; thin with an extra splash of buttermilk if it sits too thick to dip into easily.

Rest the egg rolls 2 to 3 minutes before serving with the avocado dip.