Deconstructed Egg Rolls Muffin Tin Style
Recipe by msims6 from allrecipes.com
Dinner,Appetizer,Snack 38 Mins.
Ingredients
12
12 servings
- •cooking spray
- •24 wonton wrappers
- •½ head cabbage, finely shredded
- •½ cup corn kernels
- •¼ cup chopped fresh cilantro
- •2 green onions, chopped
- •3 tablespoons sliced almonds (Optional)
- •½ cup mayonnaise
- •2 tablespoons rice wine vinegar
- •1 ½ 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
- •½ teaspoon minced garlic
- •½ teaspoon sesame oil
- •½ teaspoon honey
- •⅛ teaspoon ground ginger
- •2 cooked boneless skinless chicken breast halves, shredded
Instructions
- 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.
- Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
- 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.
- Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.
Nutritional Facts
Per 12 servings
- Calories: 218
- Carbohydrate: 16g
- Fat: 11g
- Fiber: 2g
- Protein: 13g
- Sugar: 3g
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