Source: Chef: Todd Goldman - Goldie's Sports Cafe, Phoenix, Arizona

2 egg roll wrappers
1 (6 ounce) chicken breast, cooked and shredded
2 ounces mild green chiles, diced
1 egg, beaten
1 dash cornmeal
Oil for frying

Lay each egg roll wrapper flat like a diamond shape. Place shredded chicken and green chiles in the center. Moisten edges of the egg roll wrappers with the beaten egg. Roll the egg roll wrapper from the bottom point to the top, tucking the sides in as you go. Make sure you have a good seal; then roll the egg roll in corn meal. Fry the chicken rolls in 375 degree F canola oil until golden brown. Drain on paper towels.

Serve with your favorite dipping sauce.