In a large mixing bowl, combine shredded chicken, cheese, black beans, corn, red bell pepper, green onions, taco seasoning, and garlic powder. Mix well until all ingredients are evenly distributed.

Lay a single eggroll wrapper on a flat surface, with one corner facing you. Place about 2 tablespoons of the filling near the corner.

Fold the corner over the filling, then fold in the sides and roll tightly to form a sealed eggroll. Use a little water on the edges to help seal if necessary.

Repeat until all filling is used up.

In a deep pan or skillet, heat about 2 inches of oil to 350°F (175°C). You can test if the oil is ready by dropping a small piece of leftover eggroll wrapper into the oil; it should sizzle immediately.

Carefully add the eggrolls to the hot oil, a few at a time, and fry for 2-3 minutes on each side, until golden brown and crispy.

Use a slotted spoon to remove them and drain on paper towels.

In a small bowl, mix together the ranch dressing, salsa, and lime juice. Taste and adjust seasoning as desired.

Plate the eggrolls hot and serve with your dipping sauce on the side.