Combine beans with reserved juice, spinach, tomatoes, cilantro, onions, cumin, salt and pepper to taste in a large stainless or glass bowl. Refrigerate while the chicken is cooking.
Either bake, broil or grill the chicken until almost done, still pink in the middle.
Remove chicken from oven or grill, let cool slightly, shred with a sharp knife or by hand.
Remove vegetable mixture from refrigerator, strain out any liquid, stir in the cheeses and shredded chicken.
Following the directions included in the eggroll wrapper package, make individual rolls with the vegetable, cheese and chicken mixture.
Place on baking sheet and put in freezer while oil to fry is heating.
When oil has reached 375F, bring the eggrolls out and fry them 3 to 4 at a time, until crispy and golden brown. This will take about 5 minutes. When the rolls are done, they will float and there should be very little bubbling of the fat around them. They shouldn't spatter much, but be careful.
Remove each batch of rolls to a cooling rack and place in a slow oven (275F) while cooking the remaining rolls.
When all rolls are cooked, cut them in half, diagonally. Serve with whatever type of dipping sauce you prefer.