Chili's Southwest Egg Rolls

I have an obsession with Chili's Southwest Egg Rolls. Seriously. I love them with an unhealthy passion. You can imagine my excitement when I found a recipe for them! I tried it last night and while they were good, they weren't quite up to par with Chili's Egg Roll Goodness. I'm going to try this again especially since i have a ton of leftover ingredients to do it with and try to perfect it. This recipe is a great start though. The flavors are there but it needs a tad bit of work! I will add pictures later!

Ingredients:
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black bean, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas

Directions:
Rub chicken breast with oil and cook/grill approx. 5 minutes per side or until done and then dice.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté. Add Chicken. Stir.
Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
Cook for another 4 minutes. Stir well to make sure it is blended nicely.
Remove the pan from the heat and add the cheese.

Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.

Spoon approximately one-fifth of the mixture into the center of a tortilla and fold in the ends and then roll the tortilla over the mixture.
Roll the tortilla very tight and use tooth picks to hold together. Preheat 1 quart of oil to 375 degrees.
Deep fry the eggrolls in the hot oil for 5-6 minutes and drain excess grease before serving.