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In a large or medium skillet add the olive oil and saute the red bell peppers until tender. Add in the green onions, jalapeno, corn, black beans, spinach, ground cumin, chili powder, salt, and cayenne pepper, and mix well. We want the veggies to get slightly softer than they already are. So cook for about 3-4 minutes stirring from time to time.
Transfer the veggies to a large bowl then add in the shredded chicken breast and the cilantro and mix well. Add in the shredded cheese and mix again.
Place an egg roll wrapper on a clean surface with one corner pointing towards you. Spoon about ¼ cup of the filling onto the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the sides, and roll tightly. Use a dab of water to seal the top corner. Repeat with the remaining wrappers and filling.
Heat oil in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
For the dipping sauce, combine ranch dressing, avocado, buttermilk, cilantro, white vinegar, salt, garlic powder, and cayenne pepper in a blender. Blend until smooth.
Serve the egg rolls hot with the avocado ranch dipping sauce on the side. Enjoy your homemade Chili's Southwest Egg Rolls!