Buffalo Chicken Egg Rolls


  • 1 pound shredded chicken
  • 1/2 cup Buffalo sauce
  • 1/2 cup green onion chopped, green only
  • salt and pepper to taste
  • 4-5 egg roll wrappers
  • 1 egg
  • 1/4 cup water
  • 1 1/2 cup corn meal
  • 1 tsp salt
  • 1/4 tsp pepper


  • Oil for frying enough to completely cover egg rolls
  • in a skillet or fryer preheat oil to 350 degrees.
  • In a bowl place shredded chicken, buffalo sauce and chopped green onion.
  • Mix well to completely combine.
  • Salt and pepper to taste.
  • Mix egg and water very well.
  • Mix corn meal and salt and pepper until completely combined.
  • Place 3 oz. of chicken mixture on egg roll wrapper.
  • Fold over ends and then roll tightly about half way.
  • Brush edges with egg wash and finish rolling to seal.
  • When oil is hot, brush rolls with egg wash and very lightly coat with corn meal mixture.
  • Place egg rolls in hot oil one at a time and fry until golden brown.
  • Remove and drain.