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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