Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine chicken, black beans, corn, bell pepper, red onion, cheese, taco seasoning, and cilantro; mix well.

Take an eggroll wrapper on a diamond shape and fill it with 2-3 tablespoons of filling.

Fold the bottom corner over the filling, tuck in the sides, and roll it up tightly, sealing the edge with beaten egg.

Place the filled eggrolls seam-side down on the baking sheet, lightly spray the tops with cooking spray or brush with olive oil.

Bake for 15-20 minutes until golden brown and crispy, flipping halfway through.

For the dipping sauce, combine sour cream, mayonnaise, lime juice, hot sauce, and chili powder; mix until smooth.

Serve eggrolls warm with the spicy dipping sauce.