Deconstructed Egg Rolls Muffin Tin Style

Deconstructed Egg Rolls Muffin Tin Style

Wonton wrappers pressed into muffin tins are filled with a cabbage and chicken filling in this deconstructed egg roll recipe, a crowd-pleaser.

Preparation Time
20 mins
Cooking Time
18 mins
Total Time
38 mins
Calories
218 Calories

Recipe Instructions

Step 1
Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray. Place 2 wonton wrappers into each muffin cup, pressing into the bottom and along the sides.
Step 2
Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
Step 3
Whisk mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, garlic, sesame oil, honey, and ginger together in a bowl; fold in chicken. Stir chicken mixture into cabbage mixture until evenly combined; spoon into the wonton cups.
Step 4
Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.

Ingredients

  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 2 teaspoons ground black pepper
  • 2 green onions, chopped
  • 1 teaspoon red pepper flakes
  • cooking spray
  • 3 tablespoons sliced almonds
  • 2 tablespoons rice wine vinegar
  • 24 wonton wrappers
  • 1 teaspoon Sriracha chile sauce
  • 2 cooked boneless skinless chicken breast halves, shredded
  • 0.25 cup chopped fresh cilantro
  • 0.5 teaspoon sesame oil
  • 0.5 teaspoon minced garlic
  • 0.5 cup mayonnaise
  • 0.125 teaspoon ground ginger
  • 1.5 tablespoons lemon juice
  • 0.5 cup corn kernels
  • 0.5 teaspoon honey
  • 0.5 head cabbage, finely shredded

Categories

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