Deconstructed Egg Rolls Muffin Tin Style recipe

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Ingredients

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

Nutrition Info

217.7 calories
carbohydrate: 16.2 g
cholesterol: 32.4 mg
fat: 11.4 g
fiber: 2.2 g
protein: 13 g
saturatedFat: 2 g
servingSize: -
sodium: 390 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.

  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.

  4. Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.

Recipe Yield

12 wonton cups

Recipe Note

My version of muffin pan cooking.

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