Brush the chicken breasts with 1 teaspoon of olive oil and season them with salt and pepper. Grill for 5 to 7 minutes on each side. When the chicken breasts have finished cooking, chop them into small pieces and set aside.
To make the egg roll filling, place the remaining olive oil in a skillet over medium-high heat and sauté the red peppers until just tender. Add the green onions, corn, black beans, spinach, pickled jalapeños, and taco seasoning to the skillet. Mix well and sauté until heated through.
Place equal portions of filling onto the tortillas. Then add equal portions of chicken to each tortilla and top with cheese. Fold in the ends of the tortilla and roll them up very tightly. Pin with toothpicks to secure.
Add vegetable oil to a large pot until it reaches a depth of 4 inches. Heat the oil to 350°F and deep-fry the egg rolls until they are golden brown, about 7 to 8 minutes. When golden, remove them from the oil and place them on a wire rack.
To make the avocado ranch dressing, combine the dry ranch dressing mix with the mayonnaise and buttermilk. Add the mashed avocado and pulse the mixture in a blender until just blended.