Egg Roll Wonton Cups
Egg Roll Cups are a fun twist on the classic egg roll. Crispy wonton cups filled with a yummy chicken and vegetable mixture. Perfect to make ahead and then watch them disappear.
Chinese food, really Asian food, is second only to Mexican food in my house. Give me a large hibachi table and a bunch of vegetables and I am a happy camper.
Not to mention those crispy egg rolls. I always order extra egg rolls and then have them for breakfast the next morning. They are full of veggies, so they are good for me, right?
I have taken the traditional egg roll and turned it into a fun appetizer. You might have seen the viral “egg roll bowls” that everyone is making, well these are very similar, just in a smaller size. And with a crunchy cup that you can eat!
Some of my other favorite recipes to make when I am craving Asian food is crab rangoon, these blistered shishito peppers, and these Asian shrimp lettuce wraps.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chicken – I used ground chicken but you can also use ground pork, ground turkey, or even ground beef if you prefer.
- Wonton wrappers – Use the 6 inch egg roll wrappers and you will have a bigger side of the cup to hold on to. You can also use the wonton wrappers. They are smaller so you won’t have a “lip” on the cups but you may prefer that. Use what you prefer.
- Coleslaw mix – You can also just shred your own mixture of cabbage and carrots if you don’t want to use the mix.
- Sprouts – These add a nice crunch to the filling but they are totally optional. If I don’t have them on hand or can’t find them I just add more green onions.
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How To Make Egg Roll Cups
- In a small mixing bowl, whisk together the soy sauce, fresh ginger and cornstarch.
- Add the ground chicken and stir until fully coated. Set aside for 15 minutes while you bake the cups.
- Preheat your oven to 375 degrees Fahrenheit. Brush the inside of the muffin tin with sesame oil. Press the wrappers into the cavities of the cupcake tin to form a cup shape.
- Brush the inside of the cups. Bake for 10-12 minutes or until the edges are crispy and bubbly. Cool in the pan for 5 minutes then move to a rack to cool.
- Heat the oil in a large frying pan or wok. Cook the ground chicken until no longer pink (roughly 33-4 minutes). Add the carrots and garlic and cook until they start to soften.
- Add in the cabbage mix and cook for 3-4 minutes more. Stir in the spices and bean sprouts and cook for 1-2 minutes more. Remove from the heat and stir in 1 tablespoon of sesame oil. Spoon the mixture into the wonton cups. Sprinkle the top with sliced green onions and sesame seeds. Serve warm!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
These are a great appetizer to make ahead because the different components hold well on their own after you cook them.
Bake the cups up to 3 days in advance and keep them stored in an airtight container. Same with the filling. Just reheat it before you are ready to serve.
You can also keep the leftovers for a few days. But once you put the filling in the baked wonton cups, they can start to get soggy. So only fill the cups you are ready to serve.
How To Reheat
If they are already assembled, reheat in the microwave at half power or in the oven at 300F until heated through. The air fryer is also an option. Cook at 350F for 3-5 minutes.
If you have stored the filling separately, I would just reheat that. Once you add the hot filling to the baked cup, it will heat it up too. You don’t need to heat the cups up again separately. They could dry out.
You can also freeze these egg roll cups for up to 3 months. Thaw overnight and reheat like normal. If you decide to freeze, I recommend freezing the components separately.
Serving Suggestions
I love these drizzled with a little wasabi, some ponzu, sweet and sour sauce, or some extra soy sauce.
If you prefer, a spicy mayo or some yum yum sauce works great too!
Make it a full Asian spread with some crab rangoon dip, these teriyaki meatballs, these gyoza, and this cucumber salad.
Tapas Tips & Tricks
- I like to use wonton cups when I am making these as an appetizer and the egg roll wrappers when they are the main course. You can always make “wonton chips” and serve the filling as a dip or crush the chips on top. Like a deconstructed egg roll.
- Make your own egg roll filling from your favorite vegetables if you prefer. It’s a great way to use up leftover vegetables like onions, bell peppers, and even broccoli. Snap peas are a great addition. Leaving out the chicken makes them vegetarian.
- Toasting your sesame seeds before using them really brings out the flavor.
- Don’t limit yourself to egg roll filling. Try some steamed rice and your favorite garlic chicken or teriyaki beef.
- Adding a little spice is easy. Stir in some wasabi, Sriracha, or even some chili crunch. It’s so delicious!
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These Egg Roll Wonton Cups are perfect for your next party or game day gathering. They’re so much easier than rolling traditional egg rolls, and your guests will love the crispy wonton cups filled with all those delicious flavors. Make a batch this weekend and watch them disappear faster than you can make them. What’s your favorite Asian-inspired appetizer? Let me know in the comments below!
Egg Roll Wonton Cups
Ingredients
- 1 tablespoon soy sauce
- 1 teaspoon ginger fresh grated
- 1 teaspoon cornstarch
- 1 pound ground chicken or pork
- 4 tablespoons sesame oil divided
- 18 egg roll wrappers 6 inch size (or wonton wrappers)
- 1 tablespoon vegetable oil
- 1 cup matchstick carrots
- 2 cloves garlic minced
- 8 oz coleslaw mix
- 1 cup mung bean sprouts
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon red pepper flakes
- 2 green onions or scallions thinly sliced
- 1 tablespoon sesame seeds
Instructions
- In a small mixing bowl, whisk together the soy sauce, fresh ginger and cornstarch.
- Add the ground chicken and stir until fully coated. Set aside for 15 minutes while you bake the cups.
- Preheat your oven to 375 degrees Fahrenheit. Brush the inside of the muffin tin with sesame oil. Press the wrappers into the cavities of the cupcake tin to form a cup shape.
- Brush the inside of the cups. Bake for 10-12 minutes or until the edges are crispy and bubbly. Cool in the pan for 5 minutes then move to a rack to cool.
- Heat the oil in a large frying pan or wok. Cook the ground chicken until no longer pink (roughly 33-4 minutes). Add the carrots and garlic and cook until they start to soften.
- Add in the cabbage mix and cook for 3-4 minutes more. Stir in the spices and bean sprouts and cook for 1-2 minutes more. Remove from the heat and stir in 1 tablespoon of sesame oil.
- Spoon the mixture into the wonton cups. Sprinkle the top with sliced green onions and sesame seeds. Serve warm!
Notes
- I like to use wonton cups when I am making these as an appetizer and the egg roll wrappers when they are the main course. You can always make “wonton chips” and serve the filling as a dip or crush the chips on top. Like a deconstructed egg roll.
- Make your own egg roll filling from your favorite vegetables if you prefer. It’s a great way to use up leftover vegetables like onions, bell peppers, and even broccoli. Snap peas are a great addition. Leaving out the chicken makes them vegetarian.
- Toasting your sesame seeds before using them really brings out the flavor.
- Don’t limit yourself to egg roll filling. Try some steamed rice and your favorite garlic chicken or teriyaki beef.
- Adding a little spice is easy. Stir in some wasabi, Sriracha, or even some chili crunch. It’s so delicious!
Nutrition
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