In a large mixing bowl combine shredded smoked chicken, thawed corn, drained black beans, diced red bell pepper, sliced scallions, chopped cilantro and shredded cheddar cheese.

Add lime juice, ground cumin, smoked paprika, kosher salt and black pepper to the bowl. Stir thoroughly until ingredients are evenly distributed. Taste and adjust seasoning (add more salt, lime or spice if desired).

Lay out one cheddar tortilla on a clean work surface. Spoon about 1/3 to 1/2 cup of the filling in a line about 2 inches from the bottom edge of the tortilla, leaving 1 inch of space on the sides.

Fold the bottom edge of the tortilla up over the filling, fold both sides in toward the center, then roll tightly toward the top to form an eggroll shape. Brush the top edge with a little beaten egg to seal. Repeat with remaining tortillas and filling (you should get 8 eggrolls).

Place assembled eggrolls seam-side down on a tray and refrigerate for 15 minutes to firm up (this helps prevent unrolling while frying).

Fry or bake

Heat about 1/2 inch (or roughly 1 cup) of vegetable oil in a large skillet over medium-high heat until shimmering and 350°F if using a thermometer. Add eggrolls seam-side down in batches without crowding. Fry 2–3 minutes per side, turning gently, until evenly golden brown and crisp (about 8–10 minutes total per batch). Use tongs to transfer to a paper-towel-lined tray to drain.

Alternative: For a lighter option, brush each eggroll lightly with oil and bake on a parchment-lined baking sheet at 425°F (220°C) for 12–15 minutes, turning once, until golden and crispy.

Avocado dipping sauce

Combine the avocado, Greek yogurt, lime juice, cilantro leaves, jalapeño, minced garlic, salt and black pepper in a blender or food processor.

Blend until smooth and creamy. If the sauce is too thick, add cold water, 1 tablespoon at a time, until desired consistency is reached (about 1–2 tablespoons). Taste and adjust salt or lime as needed.

Transfer to a serving bowl and chill for at least 10 minutes to let flavors meld. Serve alongside warm Tex Mex eggrolls.