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Egg Roll Cups

Servings 30


  • 1 lb ground pork
  • 1/2" fresh ginger peeled and rough chopped
  • 1 garlic clove chopped
  • 2 medium carrots peeled and rough chopped
  • 2 medium celery stalks rough chopped
  • 1/2 medium red bell pepper rough chopped
  • 2 c Napa cabbage
  • 1/2 small white onion
  • 3-4 crimini mushrooms cleaned
  • 6-8 sprigs fresh cilantro
  • 1 t sea salt
  • 1/2 t ground black pepper
  • pinch red pepper flakes (optional, for added spice)
  • 4 oz Korean style BBQ sauce
  • 30 wonton wraps
  • 4 T canola oil


  1. Preheat oven to 400°.

  2. While the oven is heating, place wonton wraps in mini muffin tin (as pictured above). I prefer to leave a cup empty between each wrap so that the wonton wrap edges don't touch.

  3. Brush the wonton wrap edges with a little canola oil for crisping.

  4. Bake wonton wraps for 6 minutes, remove from tin and allow to cool on a cooling rack. Continue baking wraps until you've got approximately 30 egg roll cups.

  5. While processing and baking the egg roll cups, place the ground pork into a preheated medium skillet over medium-high flame.

  6. Add ginger and garlic and continue cooking until the pork is browned and cooked through. Remove any large bits of ginger and garlic.

  7. Place veggies and cilantro in a food processor and pulse until finely chopped or finely chop veggies by hand. Reserve 2-3 tablespoons for garnish.

  8. Add veggie mixture to the pork and sauté 3-4 minutes over medium-high flame or until veggies are tender and liquid is mostly evaporated.

  9. Stir in BBQ sauce, heat through and remove from flame.

  10. Place approximately 1-2 T of pork mixture into each egg roll cup.

  11. Top with a sprinkle of reserved chopped veggies and serve.

  12. Makes approximately 30 egg roll cups.

Recipe Notes

Serving suggestions - make filling and egg roll cups up to 2 days ahead, refrigerate and reheat when ready to fill & serve egg roll cups. Another tip - if you have leftovers, these Egg Roll Cups reheat nicely. Simply reheat by placing filled cups on a baking sheet (every spaced) in a 400° preheated over for 4-5 minutes.