Heat olive oil in a skillet over medium heat. Cook bell peppers, onions and garlic in a skillet until the peppers are tender, about 3 minutes. Stir in chicken, cumin, salt, chili powder, chipotle peppers and adobo sauce. Continue cooking until chicken is cooked through. Remove from heat and allow to cool.
To assemble the egg rolls: using one egg roll wrapper with one point towards you, place 2 tablespoons of filling about an inch from the point closest to you. Working away from you, fold the wrapper over the filling. Next fold in both sides. Dip a pastry brush into the egg and brush the edges. Continue rolling to seal completely. Repeat with remaining filling and wrappers.
To fry them, heat about 1 inch of oil in a frying pan over medium heat. Drop a tiny piece of a wrapper into the oil, if it sizzles the oil is ready. Fry egg rolls until golden brown, about 2-3 minutes per side. Transfer to paper towel lined plate. Sprinkle with salt. Serve.
Note you can also freeze these. I’d recommend placing them in a single layer on a baking sheet and then placing them in the freezer until frozen. Then transfer to resealable freezer bags.