All the delicious flavors of an egg roll… stuffed inside a light and crispy wonton shell! These Egg Roll Wonton Cups have it all, including a drizzle of spicy mayo on top, and best of all… they’re baked, not fried!

I’ll admit it. I’m a little bit obsessed with wonton cups. Really though… what’s not to love about them? They’re light and crispy and easy to make, and you can literally fill them with anything!

I’ve made my fair share of wonton recipes, and they’re all delicious… but there’s something about these Egg Roll Wonton Cups that’s even better. I’m not going to say better than egg rolls, themselves (that would be blasphemy), but definitely right on par.

The only real difference, of course, is the crispy baked wonton shell I used in place of the fried egg roll wrapper. Now don’t get me wrong… fried egg rolls are amazing… but they can also be really greasy. Which, if you’re not careful, can translate to a soggy egg roll.

Well… if there’s one thing these Egg Roll Wonton Cups are NOT… it’s soggy! OR greasy! No, these wontons are perfectly crunchy and flavorful. Not to mention incredibly easy to make… no rolling to frying required!

Ingredients

Oil – I used light olive oil for sautéing. Peanut oil or sesame oil would be good alternatives.

Chicken – These wonton cups are stuffed with 1/2 pound of lean ground chicken. I love cooking with ground chicken because of its mild flavor that pairs well with other ingredients. You can substitute ground pork or beef if you’d like.

Seasonings – You’ll need just a handful of seasonings for this recipe, including soy sauce, freshly grated ginger, sesame oil, Chinese Five Spice powder, sugar, salt, and pepper. You’ll also need a tiny bit of corn starch to thicken the mixture (*optional).

Vegetables – This recipe calls for 3 1/2 cups of shredded cabbage, which is about half of a 14 ounce bag of coleslaw mix. You’ll also need some chopped celery and sliced green onions for additional flavor.

Wonton Wrappers – Baked wonton shells are the base of this recipe. You can find wonton wrappers in the produce section at your local grocery store OR at any Asian grocery store.

Spicy Mayo – Spicy mayo is a completely optional but super delicious addition that pairs well with the other ingredients in this recipe.

Sesame seeds – Sesame seeds are used for garnish. You can find them either in the spice aisle or the Asian food aisle at your local grocery store.

How to make Egg Roll Wonton Cups

Bake the wonton wrappers – Preheat the oven to 350° F. Spray a 12 cup muffin pan with nonstick cooking spray and press wonton wrappers into muffin tins to form a shell (see picture below). Bake 8-10 minutes or until golden brown. Remove from oven and set aside to cool.

Prepare the filling – Heat 1 tablespoon of oil over medium heat in a large skillet. Add the ground chicken and cook, crumbling it as you go. Season the chicken with salt & pepper to taste, then add the soy sauce, ginger, and five spice and saute until chicken is fully cooked. Add the shredded cabbage, celery, onion, salt, sugar, corn starch, and sesame oil. Cook, stirring, 4-5 minutes or until tender-crisp.

Fill the wonton cups – Spoon the filling evenly into the wonton cups.

Garnish & enjoy – Top with spicy mayo and sesame seeds as desired. Enjoy!

Recipe variations

• Use any of your favorite meats in place of ground chicken
• Make it vegetarian by omitting the meat
• Add extra vegetables to the mixture, such as additional shredded carrots, sliced mushrooms, or bell peppers
• Add glass noodles for additional texture
• Top with homemade Sweet & Sour Sauce

More recipes you might enjoy

• Southwest Chicken Wonton Cups
• Jalapeño Popper Wonton Cups
• Crab Rangoon Wonton Cups
• Buffalo Chicken Wonton Cups
• BBQ Chicken Wonton Cups
• Reuben Wonton Cups

Egg Roll Wonton Cups

Yield: 12

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

All the delicious flavors of an egg roll... stuffed inside a light and crispy wonton shell! These Egg Roll Wonton Cups have it all, including a drizzle of spicy mayo on top, and best of all... they're baked, not fried!

 

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Ingredients

• 1 tablespoon oil
• 1/2 pound ground chicken
• 1 tablespoon soy sauce
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon Chinese Five Spice powder
• 3 1/2 cups coleslaw mix
• 1/2 cup chopped celery
• 2 sliced green onions
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon corn starch
• 1/4 teaspoon sugar

Instructions

1. Preheat the oven to 350° F. Spray a 12 cup muffin pan with nonstick cooking spray and press wonton wrappers into muffin tins to form a shell (see picture below). Bake 8-10 minutes or until golden brown. Remove from oven and set aside to cool.
2. Heat 1 tablespoon of oil over medium heat in a large skillet. Add the ground chicken and cook, crumbling it as you go. Season the chicken with salt & pepper to taste, then add the soy sauce, ginger, and five spice and saute until chicken is fully cooked. Add the shredded cabbage, celery, onion, salt, sugar, corn starch, and sesame oil. Cook, stirring, 4-5 minutes or until tender-crisp.
3. Spoon the filling evenly into the wonton cups.
4. Top with spicy mayo and sesame seeds as desired. Enjoy!