For a vegetarian option, substitute the shredded chicken with an equal amount of crumbled tofu or cooked mushrooms. Feel free to adjust the amount of red pepper flakes and Sriracha chile sauce to your desired level of spiciness. These egg roll muffins are best served warm, immediately after baking. However, they can be stored in the refrigerator for up to 2 days and reheated in the oven or microwave.
Deconstructed Egg Rolls Muffin Tin Style
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PREP TIME20 mins
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COOK TIME18 mins
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TOTAL TIME38 mins
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SERVING12 People
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VIEWS10
Experience the beloved flavors of classic egg rolls in a delightful, bite-sized format! These muffin tin creations offer a crispy, savory, and utterly addictive twist on a takeout favorite. Perfect as an appetizer or a fun snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate16 g
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Cholesterol32 mg
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Fiber2 g
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Protein13 g
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Saturated Fat2 g
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Sodium390 mg
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Sugar3 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Lightly coat a 12-cup muffin tin with cooking spray. (2 minutes)
02
StepGently press 2 wonton wrappers into each muffin cup, ensuring they line the bottom and sides, forming a nest. (5 minutes)
03
StepIn a large bowl, combine the shredded cabbage, corn kernels, chopped cilantro, green onions, and sliced almonds. (5 minutes)
04
StepIn a separate bowl, whisk together the mayonnaise, rice wine vinegar, lemon juice, white sugar, black pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, minced garlic, sesame oil, honey, and ground ginger. (3 minutes)
05
StepFold the shredded chicken into the sauce mixture until well combined. (2 minutes)
06
StepGently incorporate the chicken mixture into the cabbage mixture, ensuring even distribution. (3 minutes)
07
StepSpoon the chicken and vegetable mixture into the prepared wonton cups, filling each to the brim. (5 minutes)
08
StepBake in the preheated oven until the wonton wrappers are golden brown and crispy, and the filling is heated through and slightly bubbling, approximately 18 minutes.
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Please Rate
Marcus Batz
Jul 1, 2025I made these with ground turkey instead of chicken, and they were still delicious.
Kaleigh Renner
Jul 1, 2025Super easy and delicious!
Garrison Paucek
Jun 30, 2025My kids loved helping me assemble these. It's a fun and easy recipe to make together.
Buddy Weimann
Jun 29, 2025A great way to use up leftover cooked chicken.
Marcos Powlowski
Jun 27, 2025I have made these twice now and my family loves them!
Nelson Ebert
Jun 27, 2025These were a hit at my party! Everyone loved the individual portions and the crispy wonton wrappers.
Marisol Brekke
Jun 26, 2025I added some shredded carrots to the cabbage mixture for extra nutrients and color.
Alessandra Jacobson
Jun 25, 2025The Sriracha adds a nice kick! I might add even more next time.