Grill the chicken, seasoned with salt and pepper, let it rest 10 minutes, then dice it.
Heat a Tbs of oil in a skillet and saute the red pepper and onion.
Add the chicken, corn, black beans, spinach, jalapeno peppers, parsley,
cumin, chili powder, salt, and cayenne pepper to the pan.
Cook for 3-4 minutes. Stirring to ensure the spinach seperates rather than clumping.
Shut off the heat, add cheese.
Wrap the tortillas in a papertowel that has been wet and wrung out to make it moist and microwave for a minute or so to heat through.
Fill the tortilla with the filling, fold the ends in, then roll tightly to enclose the filling.
Repeat, then wrap the egg rolls with saran wrap and freeze overnight.
To make the sauce combine all the ingredients listed under the sauce.
Deep Fry them in Hot Oil (375F) the way you would deep fry anything, they take several minutes 8-14 depending on the size of your fryer.
Garnish the cut rolls with dipping sauce,chopped tomato and onion.
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