Egg Roll Wonton Cups
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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Servings: 12
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
- 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.
- 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.
- Spoon the filling evenly into the wonton cups.
- Top with spicy mayo and sesame seeds as desired. Enjoy!