Open-Faced Egg Rolls Recipe

This simple version of an egg roll is delicious and a great make ahead appetizer.
  • Ready in: 30 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 10 minutes
  • By:
  • Servings: 8 servings

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  • 16 wonton wrappers
  • Olive oil spray
  • 2 cups chopped cooked chicken (such as Magic Chicken* or deli rotisserie chicken)
  • 1 tablespoon Sriracha sauce
  • 2 cups broccoli slaw mix, roughly chopped
  • 3 tablespoons sliced green onions
  • 1-2 tablespoons toasted sesame seeds

cooking methods

  • Bake


Special Equipment: Silicone Bar Pan

  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 Honey Teriyaki Sauce and Sriracha sauce. Stir in broccoli slaw and green onions.
  3. Remove cooled wonton cups from pan. Fill with chicken mixture. Sprinkle with sesame seeds.

Makes 8 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 a storage container and refrigerate. Continue with step 3 just before serving.

*The recipe for Magic Chicken can be found at

Nutrition per Serving: Calories: 190 Total Fat: 4.5g Sat. Fat: 1g Cholest: 50mg Sodium: 690mg Carbs: 22g Fiber: 1g Sugar: 12g Protein: 15g

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Rated 5 out of 5 by from Super easy and super yummy These are so easy to make. I ended up adding another dab of the sauce to the top. Just what it needed
Date published: 2017-03-23
Rated 5 out of 5 by from They taste even better than they look! I was so excited to see Raspberry and Siracha partnered together in a sauce. We tried these Open Faced Eggrolls and they were amazing! Tons of flavor and soooo easy to make!
Date published: 2017-03-07
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