• In a large sauté pan, add the chicken, black beans, corn, red pepper, green onions, pickled jalapeno, dried parsley, onion powder, garlic powder, chili powder, cumin smoked paprika, salt and pepper.  Stir and sauté for 5 minutes over medium high heat then set aside.
• Take one egg roll wrapper at a time.  Place it on the cutting board so it's in a diamond shape, dip your finger in water and run it around the four edges of the egg roll wrapper.
• Add a 1/4 cup scoop of the filling just below the center of the wrapper.  Sprinkle with about 2 Tbsp of the cheese.
• Fold the bottom corner up over the filling and tug down slightly to seal the filling in.
• Fold in each of the corners to the right and left, then roll up until the top corner has sealed on the outside of the roll.  (There are pictures below.  If you can't see them hit refresh to get them to show.)  The roll should look a bit like an envelope when you turn it over.
• Roll each of the rolls until you run out of the filling.  I usually get about 12.  As a note, I put a towel over the rolled rolls so they don't dry out too much while I'm rolling.
• In a deep sauté pan, add about 2-3 inches of canola oil and bring to about 375 degrees.
• Once the oil is hot, gently lay 2-3 egg rolls in the oil at a time. Let cook on each side for 2-3 minutes (use tongs to flip) or until the egg roll wrapper is bubbly and golden brown.  Remove from the oil and place on a plate lined with paper towels.

For the Crema:

• In a blender, combine the mayo, sour cream, milk, avocado, dry ranch dressing mix, cilantro, lime juice, salt and pepper.  Blend until smooth and creamy.  Store in refrigerator until ready to serve!