Deconstructed Egg Rolls Muffin Tin Style - cooking recipe

Ingredients

cooking spray
24 wonton wrappers
1/2 head cabbage, finely shredded
1/2 cup corn kernels
1/4 cup chopped fresh cilantro
2 green onions, chopped
3 tablespoons sliced almonds (optional)
1/2 cup mayonnaise
2 tablespoons rice wine vinegar
1 1/2 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
1/2 teaspoon minced garlic
1/2 teaspoon sesame oil
1/2 teaspoon honey
1/8 teaspoon ground ginger
2 cooked boneless skinless chicken breast halves, shredded

Preparation

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.
Mix cabbage, corn kernels, cilantro, green onions, and almonds together in a bowl.
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.
Bake in the preheated oven until wontons are crisp and filling is bubbling, about 18 minutes.