Chicken Egg Roll Cups

Use wonton wrappers to create a simplified chicken egg roll with this easy recipe! A great recipe for a hot summer day. This simple version of an egg roll is delicious and a great make ahead appetizer.

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Chicken Egg Roll Cups

Use wonton wrappers to create a simplified chicken egg roll with this easy recipe! A great recipe for a hot summer day.

This simple version of an egg roll is delicious and a great make ahead appetizer. These Chicken Egg Roll Wonton Cups have it all and they're baked not fried.

Makes 12 servings

Prep time: 20 minutes

Cook time: 10 minutes

Baked Chicken Egg Rolls Ingredients

• Vegetable oil, divided
• Wonton wrappers
• Boneless, skinless chicken breasts, cut into bite-size pieces
• Garlic powder
• Black pepper
• Ground ginger
• Soy sauce
• Coleslaw mix (cabbage and carrots)
• For exact amounts, please see recipe card below.

How to Make Shredded Chicken Wonton Cups

Preheat oven to 375 degrees. Use one tablespoon of vegetable oil to brush the inside of each cup in a muffin pan.

Layer two wonton wrappers inside each cup and brush with oil. Bake for 5 minutes, until the wrappers are just beginning to brown.

Heat the remaining two tablespoons of oil in a large skillet. Add the chicken and season with garlic powder, pepper, ginger, and soy sauce. Saute until cooked through.

Add the coleslaw mix and stir. Continue cooking until the cabbage and carrots have softened, then remove from heat.

Fill each cup with chicken mixture and return to the oven to bake for 5 to 8 more minutes.

Bake until wonton wrappers are browned and crispy.

Enjoy!

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Yield: 12

Chicken Egg Roll Cups

Print

Use wonton wrappers to create a simplified chicken egg roll with this easy recipe! A great recipe for a hot summer day. This simple version of an egg roll is delicious and a great make ahead appetizer.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 3 tablespoons vegetable oil, divided
• 24 wonton wrappers
• 2 boneless, skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon garlic powder
• Teaspoon black pepper
• ½ teaspoon ground ginger
• 2 tablespoons soy sauce
• 1 16-ounce package coleslaw mix (cabbage and carrots)

Instructions

1. Preheat oven to 375 degrees. Use one tablespoon of vegetable oil to brush the inside of each cup in a muffin pan.
2. Layer two wonton wrappers inside each cup and brush with oil. Bake for 5 minutes, until the wrappers are just beginning to brown.
3. Heat the remaining two tablespoons of oil in a large skillet. Add the chicken and season with garlic powder, pepper, ginger, and soy sauce. Saute until cooked through.
4. Add the coleslaw mix and stir. Continue cooking until the cabbage and carrots have softened, then remove from heat.
5. Fill each cup with chicken mixture and return to the oven to bake for 5 to 8 more minutes, until wonton wrappers are browned and crispy.

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Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 142Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 6mgSodium 322mgCarbohydrates 14gFiber 1gSugar 4gProtein 3g

Nutrition may vary depending on the products used.

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