Preheat your oven to 400°F (200°C). In a large bowl, mix together shredded chicken, black beans, bell peppers, green onions, chili powder, cumin, garlic powder, and salt.

Lay a tortilla on a clean surface and place about two tablespoons of the filling in the center. Fold in the sides and roll tightly. Repeat with remaining tortillas and filling.

Arrange egg rolls seam-side down on a greased baking sheet. Brush lightly with oil for crispiness.

Bake for 20-25 minutes until golden brown, flipping halfway through for even cooking.

While baking, combine sour cream, lime juice, and hot sauce in a small bowl for dipping sauce. Adjust hot sauce according to your spice preference.

Serve warm with the dipping sauce on the side.