Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper; set aside.
Heat the olive oil in a large skillet then add chicken, cumin, chilli powder, cayenne pepper and cook until chicken is no longer pink, stirring occasionally. Add bell pepper, frozen corn, kale and salsa. Cook for 2 minutes or until peppers are tender. Add green onions, parsley and season with salt and pepper.
Prepare all the egg rolls before baking. There should be about 24 egg roll wrappers in the package, so you should have more than enough mixture for all of them. Take a wrapper and in the middle place a tbsp or two of the chicken mixture. Brush with warm water around the edges. Wrap the rolls according to the wrapping instructions on the package. Repeat with remaining wrappers and mixture.
Place egg rolls on prepared baking sheet. Brush each egg roll with the melted butter. Bake the egg rolls for about 15 minutes or until golden brown.
Serve with salsa on the side.
Egg rolls will last 3 - 4 days in the fridge when stored properly. But I recommend to freeze them as it will extend the shelf life up to 2 months.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.