Open-Faced Egg Rolls Recipe

  • Ready in: 30 minutes
  • Prep time: 21 minutes
  • Chill/Cook time: 9 minutes
  • By:
  • Servings: Makes 12 servings.

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ingredients

  • 16 wonton wrappers
  • Olive oil spray
  • 2 cups chopped cooked chicken (such as deli rotisserie chicken)
  • 1/3 cup Red Raspberry Sriracha Sauce
  • 5 tablespoons store-bought sesame ginger salad dressing, divided
  • 2 cups broccoli slaw mix, roughly chopped
  • 3 tablespoons toasted sesame seeds
  • Special Equipment: Silicone Bar Pan

cooking methods

  • Bake

directions

  1. Preheat oven to 425°F. Spray both sides of wonton wrappers with olive oil spray; form into wells of Silicone Bar Pan, creating a rectangular cup. Bake 7-9 minutes or until golden brown and crispy (cover with foil if edges are getting too brown). Cool.
  2. Meanwhile, in medium bowl, toss chicken with Red Raspberry Sriracha Sauce and 2 tablespoons sesame ginger dressing; salt and pepper as desired. In another medium bowl, combine broccoli slaw, green onions and remaining 3 tablespoons salad dressing; salt and pepper as desired.
  3. Remove cooled wonton cups from pan. Fill with chicken mixture and top with slaw. Sprinkle with sesame seeds.

Makes 12 servings.

Make Ahead: Prepare step 1 and 2 up to 4 hours ahead. When step 1 is cool, store in an airtight container at room temperature. Place step 2 in separate storage containers and refrigerate. Continue with step 3 just before serving.

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