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Pan fry chicken in a large skillet over medium heat. Cook for about 8 minutes on each side, or until internal temperature reaches 165 F. Dice the chicken and set aside.
Add the diced bell pepper, sliced green onions, corn, spinach, black beans, jalapeños, and taco seasoning to the skillet. Stir to combine. Cook over medium heat for about 5 minutes, or until frozen spinach is warmed through.
In a small bowl, mix together ranch and guacamole. Stir to combine.
Build the egg rolls by laying a tortilla flat on a plate. Scoop 2 tablespoons of the diced chicken, 2 tablespoons of the black bean mixture, and 1 tablespoon cheese into the tortilla. Fold in the edges of the tortilla and roll it up. Place seam side down on a plate.
Add the vegetable oil to a large pot. Once the oil is hot enough, add the egg rolls, seam side down. Cook for 4 minutes on each side, until golden brown.
Serve with avocado ranch sauce.