1Grill chicken and cut into small pieces. Preheat 1 tbsp of oil and saute red pepper and onion for a few minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook for another few minutes. Stir well so that the spinach separates and incorporated into the mixture. Remove from heat and add cheese and stir till melted.
2Wrap the flour tortillas in a moist cloth & microwave on high for 1 1/2 minutes or until hot. Spoon approx. 1/5th of the mixture into the center of the tortilla. Fold in the ends and then roll up very tight. Place on plate and wrap with plastic wrap and freeze for 2 hrs or overnight.
3Preheat 4-6 cups of oil at 375F. Deep fry the egg rolls for 2 minutes or until golden brown.
4Dipping Sauce: Combine all ingredients in a small bowl.