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Deconstructed Egg Rolls Muffin Tin Style
Deconstructed Egg Rolls Muffin Tin Style
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Prep Time:
20 minutes
Cook Time:
18 minutes
Total Time:
38 minutes
Irresistible deconstructed egg roll made with cabbage, chicken, and wonton wrapper cups. Perfect for gatherings.
Ingredients:
  • cooking spray
  • 24 wonton wrappers
  • 0.5 head cabbage, finely shredded
  • 0.5 cup corn kernels
  • 0.25 cup chopped fresh cilantro
  • 2 green onions, chopped
  • 3 tablespoons sliced almonds
  • 0.5 cup mayonnaise
  • 2 tablespoons rice wine vinegar
  • 1.5 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
  • 0.5 teaspoon minced garlic
  • 0.5 teaspoon sesame oil
  • 0.5 teaspoon honey
  • 0.125 teaspoon ground ginger
  • 2 cooked boneless skinless chicken breast halves, shredded
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously coat 12 muffin cups with cooking spray. Gently press 2 wonton wrappers into each cup, ensuring they cover the bottom and sides evenly.
  • Combine the cabbage, corn kernels, cilantro, green onions, and almonds in a bowl.
  • In a bowl, blend mayonnaise, red wine vinegar, lemon juice, white sugar, pepper, salt, paprika, red pepper flakes, Sriracha sauce, garlic, sesame oil, honey, and ginger. Add chicken and mix well. Combine chicken mixture with cabbage; fill the wonton cups with the mixture.
  • Bake until the wontons are golden and the filling is bubbling, approximately 18 minutes in the preheated oven.

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