In a large mixing bowl, combine the corn, black beans, bell pepper, jalapenos, green onions, chicken, cheese and seasonings; set aside.

In a small bowl, use a fork to whisk together the egg and water.

Scoop ½ cup of the chicken mixture onto an egg roll wrapper. Brush the egg wash around the outside of the egg roll. Fold in two sides of the wrapper so the points almost touch. Then fold the top in and tightly roll up the egg roll and place on a sheet pan lined with waxed or parchment paper. Repeat with the remainder of the chicken mixture.

Lightly brush each egg roll with vegetable oil. Place egg rolls in an air fryer and cook at 375°F for 5 minutes. Make sure there is space between each egg roll - cook in batches if needed.

Use a tongs to flip the egg rolls and continue cooking for 3-5 more minutes or until the exterior is golden brown and crispy. (Cooking times can vary greatly depending on the brand and size of your air fryer. I did four at a time at 375°F and it took between 8-10 minutes total.)

While the egg rolls are in the air fryer, combine the sour cream, ranch dressing and taco seasoning to make the zesty dip. Refrigerate until ready to serve.

Optional Zesty Dip

In a small bowl, combine sour cream, ranch dressing and taco seasoning for the zesty dip. Cover and refrigerate until ready to serve. Serve the egg rolls warm with zesty dip on the side.