Chicken Egg Roll Wonton Cups

These little appetizers take traditional chicken egg rolls and open them up for all the world to see, nestling the filling into baked wonton cups. They are perfect hors d'oeuvres at any cocktail party and can be made ahead of time, heated briefly before serving.

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When you’re out for Chinese food, everyone loves an egg roll. Egg rolls are not, however, something that you often see at a cocktail party passed around as hors d’oeuvres. That all changes with this recipe for chicken egg roll wonton cups. In this recipe, you make the filling for chicken egg rolls, but instead of rolling them up and deep-frying them, you bake wonton wrappers into the shape of a cup (with the help of a mini muffin tin) and spoon a little of the filling with a dollop of traditional duck sauce into each cup. Et voilà, you’ve suddenly made egg rolls more accessible. 

Ingredients on a cutting board - cabbage, carrots, green onions, wonton wrappers, soy sauce, hoisin sauce, sesame oil, red pepper and chicken.

 How to Make Egg Roll Filling

You do have options when you’re making the egg roll filling. This recipe uses chicken, but you could substitute ground pork or go meat-less and keep it all vegetables. You can also use the Savoy cabbage called for here, or use regular white cabbage – whatever you can find. There are, however, some Asian ingredients that you will need to hunt for. Hoisin sauce, soy sauce, sesame oil and duck sauce should all be readily available in the ethnic section of your grocery store and wonton wrappers can be found either frozen or in the refrigerated area near the produce section where you’ll also find things like refrigerated dressings, kimchi and prepared cold foods. 

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Wonton wrappers, greased and placed into the cups a muffin tin with a stack of wonton wrappers in the background.

How to Make Baked Wonton Cups

The wonton wrappers are baked into the shape of a cup using a mini muffin pan and spritzing with oil. They only take about 10 minutes to crisp up and brown and you can do this in advance, storing them in an air-tight container if necessary (if you’re making them a day or two ahead of time). 

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Wonton cups cooling on a cooling rack with a muffin pan in the background and a red napkin.

Filling Baked Wonton Cups

Once the wonton cups have cooled they should be crisp and able to stand up on their own. If they are not crisp, pop them back into the oven for a minute or two. Then, you just have to make the filling, which also comes together very easily – you are basically just sautéing ground chicken, adding the vegetables for a couple of minutes and then seasoning with the Asian ingredients. The best part is you can also do this part of the recipe ahead of time, keeping it warm if you’re planning on serving the egg roll wonton cups in an hour or so, or refrigerating the filling and heating it up just before you’re ready to serve. 

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Filling chicken egg roll wonton cups with the chicken filling in aa sauce pan and the wonton cups on a cutting board.

Making Ahead

If you really want to be prepared for your guests, you can actually go ahead and fill the chicken egg roll wonton cups with the filling up to an hour before your guests arrive, keep them on a baking sheet and pop the entire sheet into a 350ºF oven for 5 to 7 minutes. All you’ll have left to do is dollop a little duck sauce on top and garnish with a few scallions. Then, just watch them disappear.  Once you make this filling for a party, you might just want to make it again. Serve the chicken egg roll filling in a bowl, and make some air fried or baked wonton chips to go with it.   

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Four chicken egg roll wonton cups on a white serving platter on a concrete counter.

What to Serve with Chicken Egg Roll Wonton Cups

If you want to stick with a fun Asian theme to your party, a nice warm Crab Rangoon Dip with Wonton Chips would be the perfect dip to serve with this appetizer. Not to mention a great use for any leftover wonton wrappers. Impress your guests even more with some easy main dish entrees and serve, Kung Pao Chicken, Sesame Noodles, Sweet and Sour Pork, or Drunken Noodles. Everyone will think you ordered in! Once you make this filling for a party, you might just want to make it again. Try a Chicken Egg Roll Bowl and serve it with air fried or baked wonton chips for a great dinner any night of the week.   

Chicken Egg Roll Wonton Cups

  • Prep Time: 20 m
  • Cook Time: 25 m
  • Total Time: 45 m
  • Servings:
    48
    cups

Ingredients

  • olive oil
  • 48 wonton wrappers
  • 1 pound ground chicken
  • 1 cup shredded carrot
  • 1 cup shredded savoy cabbage
  • ½ red pepper small dice
  • 3 scallions chopped, white and light green parts only
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • freshly ground black pepper
  • cup duck sauce
  • scallions for garnish

Instructions

  1. Pre-heat the oven to 350ºF.
  2. Grease the inside of a mini muffin pan with a little olive oil. Place a wonton wrapper in each cavity of the muffin tin and press it down to form a cup. The wonton will fold over onto itself and hang over the top of the tin. Brush the inside of the wonton cup with a little olive oil.
  3. Bake at 350ºF for 8 to 10 minutes, until lightly browned. Allow to cool a few minutes in the pan and then cool on a cooling rack. Repeat with remaining wonton wrappers.

  4. Pre-heat a large sauté pan over medium-high heat. Add a little olive oil to the pan and then add the ground chicken, breaking it up with a wooden spoon. Cook until the chicken is no longer pink and then add the shredded carrot and diced red pepper. Sauté for a few minutes and then add the shredded cabbage and scallions. Sauté for two more minutes and add the hoisin sauce, soy sauce, and sesame oil. Continue to sauté until everything is heated through.
  5. When you are ready to serve, spoon the warm chicken mixture into the crispy wonton cups. Top with a dollop of the duck sauce, garnish with some chopped scallions and serve immediately.
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