Serves: 5
Total Calories: 66
1. 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.
2. Fry the chicken rolls in 375° F oil until golden brown. Drain on paper towels.
This Green Chile Chicken Rolls recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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