These Egg Roll Wonton Cups are a delicious egg roll wrapper recipe

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The egg rolls are made with 100% white meat chicken, fresh celery, carrots, cabbage, and onion. The wraps are created from scratch and each one has a hint of authentic seasoning! Serving Suggestions for Minh Mini Chicken Egg Rolls . You can serve Mini Chicken Egg Rolls as an entree, snack, or side dish. They are quick and easy to heat and serve!

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Preheat the air fryer to 380 degrees F. Lightly spray the egg rolls on each side with cooking spray and arrange them in the air fryer basket or on the air fryer rack - depending on what kind of air fryer you have. Cook until the egg rolls are golden brown and crispy, about 8 minutes, turning halfway through.

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Make them overnight rolls: place the freshly shaped rolls into the fridge for night, and let them rise for about 1 hour in the morning after you remove them from the fridge, or until they pass the poke test, and bake as usual. The mini eggs candy coating may ooze out a bit more with this method and create a gooey bottom once baked.

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Let it rise for 1-2 hours, or until doubled in size. Whilst the bread is proving, make the filling for the mini egg rolls. Add the unsalted butter and light brown sugar to a small pan and heat on a low heat until smooth. Remove the pan from the heat and add the dark chocolate and cocoa powder and stir until smooth.

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Fill a large pot halfway with oil. Heat on medium-high until it reaches 350 F. Prepare a wire rack on top of a sheet tray lined with paper towels. Fry five mini egg rolls at a time, turning occasionally, until golden brown, approximately 3 minutes. Drain on the wire rack.

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Preheat your air fryer to 400ºF (204ºC) for 5 minutes. Wrap the mini egg rolls. First, place your egg roll wrapper diagonally on a flat surface. Add one tablespoon of the pork and vegetable mix. Fold the bottom and the sides of the wrap. Tuck the sides while rolling it for a tighter finish.

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Season with salt, black pepper, and cayenne pepper. Mix with a spoon until filling is well combined. Beat egg and water together. Brush egg wash over the edges of 1 wonton wrapper. Place a heaping tablespoon of filling near one edge. Spread out with your fingers, leaving a 1/2-inch border. Roll edge up over filling.

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Heat sesame oil and saute ginger 30 seconds. Add scallions and saute 30 seconds. Stir in soy sauce and evaporate a second. Stir in eggs and stir to softly scramble. Remove from heat and transfer.

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TO BAKE: Preheat oven to 425 degrees F. Spray a baking sheet with cooking spray. Line egg rolls on the baking sheet with the seam down. Either spray with cooking spray or for extra crispy baked egg rolls, in a small bowl melt 2 tablespoons of butter and add 2 tablespoons of vegetable oil. Stir. Brush some of the butter-oil mixture on top of egg.

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Instructions. Preheat oil to 350°F. Combine the cream cheese, cheddar, jalapeño peppers, garlic powder and green onions. Place each wonton wrapper diagonally and add 1 tablespoon of filling. Brush a little bit of water on the edge of the wrapper and fold in half pinching to seal.

These Egg Roll Wonton Cups are a delicious egg roll wrapper recipe

Mix together cream cheese and pepper jelly. Spoon 1 tsp. of mixture in to center of wonton wrapper and roll egg roll style. Secure ends with water. Fry in for 2-3 minutes until golden brown. Remove from oil and drain excess on paper towel.

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Directions. Step 1. Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add garlic, ginger and scallions. Sauté until fragrant but not browned, about 1 minute. Add slaw mix and bean sprouts and sauté until wilted, about 5 minutes. Season with salt and pepper. Let cool completely.

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Making the filling: Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. We prefer using Taiwanese flat cabbage for our egg rolls, since it has a crunchier, more tender texture and looser leaves.

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Set aside to cool slightly - uncovered. Transfer to a mixing bowl, add cooked rice (at room temperature) and seasonings, and mix well. Divide mixture into 1 tbsp portions; shape each portion into a "log". On a large dry cutting board, set out 5-6 wonton wrappers. Place one "log" in the center of each wrapper.

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Fold the top corner and then side corners of the wrappers over the vegetable mixture. Moisten the edges of the wrappers with water and roll up. Place seam side down on the prepared baking sheet. Repeat with the remaining wrappers and vegetable mixture. Lightly coat the egg rolls with nonstick cooking spray.

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Make sure your counter is clean and dry and place 5 of your won ton wrappers on the countertop. In a bowl, gently beat the egg to break up the yoke. Using a baster brush, gently baste one corner of each won ton wrapper. This will act as an adhesive for your rolls. Place a small portion of the mixture in the middle of each wrapper.