Chicken Egg Roll Wonton Cups Food

CHICKEN WONTON ROLLS

Steps:

• In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms. , Place a rounded teaspoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal., Melt remaining butter; brush over wontons. Coat with croutons. Place on a baking sheet; freeze. Transfer to a large freezer bag; seal and freeze for up to 3 months., To use frozen wontons: Place wontons on greased baking sheets. Bake at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until lightly browned. Serve warm with sweet-and-sour sauce if desired.

CHICKEN EGG ROLL WONTON CUPS

Steps:

• Pre-heat the oven to 350ºF.
• 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.
• 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.
• 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.
• 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.

CHICKEN WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.

HEALTHIER-THAN-EGG ROLLS

Steps:

• In a large cast-iron or other heavy skillet, cook and crumble chicken with mushrooms, onion, garlic and ginger over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in soy sauce., Add coleslaw mix; cook and stir until wilted, 3-4 minutes. Stir in sesame oil. Serve with rice and sweet-and-sour sauce. If desired, top with wonton strips.

CRISPY CHICKEN WONTONS

Steps:

• In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. , Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.