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Deconstructed Egg Rolls Muffin Tin Style


"My version of muffin pan cooking."
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38 m servings 218 cals
Original recipe yields 12 servings (12 wonton cups)

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  • Prep

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  1. 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.
  2. Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
  3. 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.
  4. Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.


  • Cook's Note:
  • Two tablespoons leeks can be used in place of the green onions, if desired. Add them to the sauce instead of with the cabbage mixture.

Nutrition Facts

Per Serving: 218 calories; 11.4 g fat; 16.2 g carbohydrates; 13 g protein; 32 mg cholesterol; 390 mg sodium. Full nutrition

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I made a couple of changes based off personal preference and what I had on hand that was needed used. Lets start with corn. While hubs and I like it on its own, we are not thrilled with it mixed...