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Egg Roll Muffin Tin Bites

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PREP TIME
20 min
COOKING TIME
18 min
TOTAL TIME
38 min
SERVINGS
12 servings
Dinner Snack
Egg Roll Muffin Tin Bites
Ingredients
  • cooking spray
  • 24 wonton wrappers
  • 1/2 head cabbage, finely shredded
  • 1/2 cup corn kernels
  • 1/4 cup chopped fresh cilantro
  • 2 green onions, chopped
  • 3 tablespoons sliced almonds
  • 1/2 cup mayonnaise
  • 2 tablespoons rice wine vinegar
  • 1 1/2 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
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon honey
  • 1/8 teaspoon ground ginger
  • 2 cooked boneless skinless chicken breast halves, shredded
Instructions
1
Preheat your oven to a high temperature of 375 degrees Fahrenheit (or 190 degrees Celsius for those using metric measurements).
2
Next, take a can of cooking spray and give 12 muffin cups a quick coating to prevent sticking.
3
Now, place two wonton wrappers into each muffin cup and gently press them down to fit snugly at the bottom and along the sides.
4
Meanwhile, combine shredded cabbage, corn kernels, chopped cilantro, green onions, and sliced almonds in a bowl.
5
In another bowl, whisk together mayonnaise, red wine vinegar, lemon juice, white sugar, black pepper, salt, paprika, red pepper flakes, Sriracha chile sauce, minced garlic, sesame oil, honey, and grated ginger until well combined.
6
Add diced chicken to the bowl with the sauce mixture and stir until it's fully incorporated.
7
Then, fold the chicken mixture into the cabbage mixture until everything is evenly blended.
8
Finally, spoon the cabbage-chicken mixture into each of the wonton cups and bake in the preheated oven until the wontons are golden brown and the filling is hot and bubbly, approximately 18 minutes.