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.