Deconstructed Egg Rolls Muffin Tin Style

Ingredients

• cooking spray
• 24 wontons wrappers
• 0.5 heads cabbage , finely shredded
• 0.5 cups corn kernels
• 0.25 cups chopped fresh cilantro
• 2 greens onions , chopped
• 3 tablespoons sliced almonds , Optional
• 0.5 cups mayonnaise
• 2 tablespoons rice wine vinegar
• 1.5 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
• 0.5 teaspoons minced garlic
• 0.5 teaspoons sesame oil
• 0.5 teaspoons honey
• 0.13 teaspoons ground ginger
• 2 cookeds boneless skinless chicken breast halves , shredded

Instructions

1. 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. 2

   Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.

3. 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. 4

   Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.