In a large bowl, combine black beans, corn, red bell pepper, green onions, cheese, cumin, chili powder, and garlic powder.

Take an eggroll wrapper and place about 2 tablespoons of the filling in the center.

Fold the bottom corner over the filling, then fold in the sides.

Roll tightly to form an eggroll, sealing the edges with a little water.

Repeat with remaining wrappers and filling.

Heat oil in a deep pan over medium heat.

Fry eggrolls in batches until golden brown, about 3-4 minutes each side.

Remove from oil and drain on paper towels.

Serve hot with your favorite dipping sauce.