Egg Roll Cups put a playful spin on classic egg rolls: crispy wonton or egg roll wrapper cups filled with a savory chicken and vegetable mixture. They’re easy to prepare ahead of time and always vanish fast at parties.
Asian food is a household favorite here—right up there with Mexican. Give me a hot hibachi spread with lots of vegetables and I’m happy. And those crunchy egg rolls? I always order extra so I can enjoy them for breakfast the next day. Packed with veggies, they feel like a small win for a morning meal.
I’ve taken that familiar egg roll flavor and turned it into a bite-sized appetizer. If you’ve seen the viral “egg roll bowls,” this is the same idea scaled down into an edible cup. The crisp wrapper becomes the perfect handheld vessel for the classic chicken-and-veggie filling.
If you enjoy recipes like this, some other favorites to try are crab rangoon, blistered shishito peppers with ponzu, and Asian shrimp lettuce wraps.
See the recipe card below for exact ingredient amounts and the full method.
Ingredient Notes
- Chicken – Ground chicken works well, but you can swap ground pork, turkey, or even beef.
- Wonton wrappers – Use 6-inch egg roll wrappers for larger, easier-to-hold cups. Smaller wonton wrappers also work if you prefer bite-size cups without a pronounced rim.
- Coleslaw mix – A pre-shredded mix of cabbage and carrots is convenient, or shred your own for a fresher texture.
- Sprouts – Mung bean sprouts add crunch but are optional. Extra sliced green onions are a fine substitute.
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How To Make Egg Roll Cups
- Whisk soy sauce, fresh grated ginger, and cornstarch in a small bowl.
- Toss the ground chicken in the mixture until coated and set aside for 15 minutes while you prepare the cups.
- Preheat the oven to 375°F (190°C). Brush a muffin tin with sesame oil and press wrappers into the cavities to form cups.
- Brush the inside of the cups with oil and bake 10–12 minutes, until edges are crispy. Cool in the pan 5 minutes, then transfer to a rack.
- Heat vegetable oil in a large skillet or wok. Cook the ground chicken until no longer pink, about 3–4 minutes. Add carrots and garlic and cook until softened.
- Stir in the coleslaw mix and cook 3–4 minutes more. Add spices and bean sprouts, cook another 1–2 minutes, then remove from heat and stir in 1 tablespoon sesame oil. Spoon the filling into the baked cups and garnish with sliced green onions and toasted sesame seeds. Serve warm.
For precise ingredient amounts, full nutrition details, and timers, refer to the recipe card below.
Storage
Egg Roll Cups are excellent make-ahead appetizers because the components store well separately. Bake the cups up to three days ahead and keep them in an airtight container. Store the filling separately and reheat before serving.
Once filled, the cups can become a bit soft over time, so only assemble the number you’ll serve immediately. Leftovers keep a few days refrigerated.
How To Reheat
If already assembled, reheat gently: microwave at half power, bake in a 300°F oven until warmed through, or use an air fryer at 350°F for 3–5 minutes. If components were stored separately, just reheat the filling and spoon into the baked cups to avoid drying them out.
You can freeze these for up to three months. Thaw overnight in the refrigerator and reheat as directed. For best results, freeze cups and filling separately.
Serving Suggestions
These are delicious with a drizzle of ponzu, a splash of soy sauce, or a dab of wasabi. Sweet and sour sauce, spicy mayo, or yum yum sauce are also great dipping options.
Serve them as part of an Asian-inspired spread with items like teriyaki meatballs, gyoza, or a simple cucumber salad for a balanced party menu.
Recipe Tips & Tricks
- Use premade wonton cups for appetizers or larger egg roll wrappers when serving as a main course. You can also bake wrappers into chips and serve the filling as a dip.
- Customize the filling with leftover vegetables—onions, bell peppers, broccoli, snap peas—and omit the meat to make it vegetarian.
- Toast sesame seeds before sprinkling to deepen their flavor.
- Try different fillings such as steamed rice with garlic chicken or teriyaki beef for variation.
- Add heat with wasabi, Sriracha, or chili crunch to suit your taste.
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These Egg Roll Wonton Cups are ideal for parties or game day. They’re easier than rolling traditional egg rolls and offer the same great flavors in a convenient, crispy package. Make a batch this weekend and see how quickly they disappear.
Egg Roll Wonton Cups
Ingredients
- 1 tablespoon soy sauce
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 pound ground chicken or pork
- 4 tablespoons sesame oil, divided
- 18 egg roll wrappers (6-inch) or wonton wrappers
- 1 tablespoon vegetable oil
- 1 cup matchstick carrots
- 2 cloves garlic, minced
- 8 oz coleslaw mix
- 1 cup mung bean sprouts
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon red pepper flakes
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- In a small bowl, whisk together soy sauce, ginger, and cornstarch.
- Add ground chicken and stir to coat. Set aside for 15 minutes.
- Preheat oven to 375°F. Brush a muffin tin with sesame oil and press wrappers into cavities to form cups.
- Brush inside of cups with oil. Bake 10–12 minutes until edges are crispy. Cool briefly in the pan, then transfer to a rack.
- Heat vegetable oil in a large skillet or wok. Cook ground chicken until no longer pink, about 3–4 minutes. Add carrots and garlic and cook until softened.
- Add coleslaw mix and cook 3–4 minutes. Stir in spices and bean sprouts and cook 1–2 minutes more. Remove from heat and stir in 1 tablespoon sesame oil.
- Spoon filling into baked cups, garnish with sliced green onions and sesame seeds, and serve warm.
Notes
- Use wonton cups for appetizers or larger egg roll wrappers as a main dish. You can also bake wrappers into chips and serve the filling as a dip.
- Customize the filling with your favorite vegetables or omit meat for a vegetarian option.
- Toasting sesame seeds enhances their flavor.
- Try alternative fillings like steamed rice with garlic chicken or teriyaki beef.
- Add heat with wasabi, Sriracha, or chili crunch to taste.
Nutrition
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