In a mixing bowl, combine shredded chicken, black beans, corn, red bell pepper, green onion, cumin, chili powder, garlic powder, salt, and black pepper. Mix well.

Place about 2 tablespoons of the filling in the center of each egg roll wrapper. Fold the sides over the filling and roll tightly, sealing the edges with a little water.

Heat oil in a deep fryer to 350°F (175°C). Fry the egg rolls in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

In a blender, combine avocado, buttermilk, sour cream, ranch seasoning mix, lime juice, minced garlic, and salt. Blend until smooth.

Serve the egg rolls hot with avocado ranch dressing on the side.