Deconstructed Egg Rolls Muffin Tin Style

Deconstructed Egg Rolls Muffin Tin Style
  • cooking spray
  • 24 wonton wrappers
  • 1/2 head cabbage, finely shredded
  • 1/2 cup corn kernels
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, chopped
  • 3 tablespoons sliced almonds (optional)
  • 1/2 cup mayonnaise
  • 2 tablespoons rice wine vinegar
  • 1 1/2 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
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon honey
  • 1/8 teaspoon ground ginger
  • 2 cooked boneless skinless chicken breast halves, shredded


  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.

04/16/2018
Deconstructed Egg Rolls Muffin Tin Style, recipe PT15M PT1H 5 455 calories

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