Chicken Egg Roll

1 pound skinless, boneless chicken breast, minced very finely
2 cloves garlic, pressed through a garlic press
Salt
Black pepper
Peanut or avocado oil, plus more for frying
2 cups fresh, baby spinach leaves, chopped
1 tablespoon chopped, flat-leaf parsley
1 tablespoon chopped cilantro
¼ cup grated parmesan cheese
Pinch red pepper flakes
1 tablespoon cornstarch
3 tablespoons water
10 egg roll skins (8 x 8-inch size), cut in half on the bias to create 20 triangles
1 ¼ cup grated gouda cheese

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