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

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon salt
• ¼ cup chopped fresh cilantro
• 1 ½ tablespoons lemon juice
• 1 teaspoon paprika
• ½ cup mayonnaise
• 2 teaspoons ground black pepper
• ½ teaspoon minced garlic
• 2 green onions, chopped
• ⅛ teaspoon ground ginger
• ½ teaspoon sesame oil
• 1 teaspoon red pepper flakes
• ½ teaspoon honey
• cooking spray
• ½ head cabbage, finely shredded
• 2 tablespoons rice wine vinegar
• ½ cup corn kernels
• 24 wonton wrappers
• 3 tablespoons sliced almonds (Optional)
• 1 teaspoon Sriracha chile sauce
• 2 cooked boneless skinless chicken breast halves, shredded

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.