In a mixing bowl, combine shredded chicken, black beans, corn, bell pepper, cheddar cheese, cilantro, cumin, chili powder, and garlic powder. Mix well.

Place an egg roll wrapper on a clean surface. Spoon 2 tablespoons of the filling onto the center of the wrapper. Fold the bottom over the filling, then fold in the sides and roll tightly. Seal the edge with a little water.

Heat oil in a frying pan over medium heat. Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.

In a small bowl, mix together sour cream, salsa, and lime juice until well combined.