Muffin-Tin Deconstructed Egg Rolls

Name: Muffin-Tin Deconstructed Egg Rolls
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 servings
Cuisine: Chinese, Fusion
Ingredients: 2 tsp Black Pepper; 2 whole Chicken Breast; 1 whole Cooking Spray; 0.5 cup Corn; 0.25 cup Fresh Cilantro; 0.5 whole Green Cabbage; 2 bunch Green Onion; 0.13 tsp Ground Ginger; 0.5 tsp Honey; 1.5 tbsp Lemon Juice; 0.5 cup Mayonnaise; 0.5 tsp Minced Garlic; 1 tsp Paprika; 1 tsp Red Pepper Flakes; 2 tbsp Rice Vinegar; 1 tsp Salt; 0.5 tsp Sesame Oil; 3 tbsp Sliced Almonds; 1 tsp Sriracha; 1 tbsp Sugar; 24 whole Wonton Wrapper

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 Chinese 🇨🇳Fusion Low-Carb Low-Sodium Halal 🕌Comfort-Food

Muffin-Tin Deconstructed Egg Rolls pair crisp, golden wonton cups with a creamy, tangy cabbage-and-chicken filling that hints at classic egg roll flavors. Bright rice vinegar, a touch of heat from Sriracha and red pepper flakes, and nutty sesame notes balance the cool crunch of slaw and corn. Serve as a party appetizer, game-day snack, or light lunch when you want something playful yet satisfying.

Prep20 mins
Cook18 mins
Serves12
DifficultyEasy

1

Preheat the oven to 375 degrees F (190 degrees C). Coat 12 muffin cups with cooking spray. Place 2 wonton wrappers in each muffin cup, pressing them onto the bottom and up the sides.
2

Combine the cabbage, corn kernels, cilantro, green onions, and almonds in a bowl.
3

Whisk the 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 the chicken. Stir the chicken mixture into the cabbage mixture until evenly combined; spoon into the wonton cups.
4

Bake in the preheated oven until the wontons are crisp and the filling is bubbling, about 18 minutes.