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Cook the Filling: In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spoon (about 6–7 minutes). Drain excess grease, then stir in taco seasoning and water. Simmer for 2–3 minutes until slightly thickened. Remove from heat.
Mix Everything Together: In a large bowl, combine the seasoned beef, cheddar, Monterey Jack, black beans, corn, jalapeños, and crushed tortilla chips. Stir until evenly mixed and cheeses begin to melt slightly.
Assemble the Egg Rolls: Lay one egg roll wrapper on a clean surface with a corner pointing toward you. Place about 3 tablespoons of filling in the center. Fold the bottom corner over the filling, fold in the sides, then roll up tightly. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.
Fry Until Crispy: Heat oil in a deep skillet or pot to 350°F (175°C). Fry 3–4 egg rolls at a time for 3–4 minutes, turning occasionally, until golden brown. Remove and drain on paper towels.
Serve: Serve hot with salsa, queso, sour cream, or guacamole for dipping.