In a large mixing bowl, combine the shredded chicken, black beans, corn, cheddar cheese, cumin, chili powder, garlic powder, and onion powder. Mix well until all ingredients are evenly combined.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling mixture in the center of the wrapper.

Fold the bottom corner of the wrapper over the filling, then fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully add the eggrolls to the hot oil in batches, frying for about 3-4 minutes or until golden brown and crispy.

Remove the eggrolls from the oil and drain on paper towels.

In a small bowl, mix together ranch dressing and hot sauce. Adjust the amount of hot sauce to your desired spice level.

Serve the hot eggrolls with the dipping sauce on the side.