Tex Mex Eggrolls

1 10-ounce package of yellow rice 1 can of black beans 1 can of corn 1 can of diced tomatoes (Ro-Tel) 1 pound of cooked chicken, diced 4 ounces of Monterrey Jack cheese, shredded 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon garlic powder 1 tablespoon chili powder 2 scallions, chopped 1 large avocado, sliced Egg roll wrappers Peanut oil