Egg Roll Cups
A deconstructed, bite-sized egg roll appetizer - classy AND easy!!
Ingredients
20 wonton wraps
1 teaspoon vegetable oil
1 tablespoon sesame oil
3 scallions, minced
1 pound ground pork
1 cup shredded purple cabbage, minced
1/2 cup shredded carrots, minced
1 teaspoon minced ginger
1/2 teaspoon garlic paste
2 tablespoons soy sauce
1 egg, beaten
1/3 cup pork rind crumbs
Instructions
Preheat oven to 350F.
Using a pastry brush, apply a light layer of vegetable oil to each won ton square, front and back, and place each square into the well of a mini muffin pan to form little cups. Bake for 8 minutes, until golden, and cool on a cooling rack.
Increase oven temperature to 400F. Combine remaining ingredients and form 20 small meatballs, about a half an ounce each. You will have filling left over to freeze or use in other recipes.
Place meatballs on a baking sheet and cook for 15-20 minutes, until internal temperature reaches 165F.
To serve, place one meatball in each won ton cup. Garnish with a drizzle of sweet and sour sauce and diced scallions.
Egg Roll Cups
Ingredients
Instructions
- Preheat oven to 350F.
- Using a pastry brush, apply a light layer of vegetable oil to each won ton square, front and back, and place each square into the well of a mini muffin pan to form little cups. Bake for 8 minutes, until golden, and cool on a cooling rack.
- Increase oven temperature to 400F. Combine remaining ingredients and form 20 small meatballs, about a half an ounce each. You will have filling left over to freeze or use in other recipes.
- Place meatballs on a baking sheet and cook for 15-20 minutes, until internal temperature reaches 165F.
- To serve, place one meatball in each won ton cup. Garnish with a drizzle of sweet and sour sauce and diced scallions.
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