Baked Eggroll Cups; Wonton Wraps Part 1

I love egg rolls. Especially when they have a yummy filling. What I don’t love is greasy, fried mess that comes with egg rolls. These cups are filled with tasty Eggroll filling but baked in a wonton cup! Ground pork, cabbage and broccoli slaw mixed to make a great filling that goes a long way. 

  
Baked Eggroll Cups:

1lb ground pork

I package of broccoli slaw

1/2 head of cabbage, diced

Pepper

Garlic Powder

Soy Sauce

Onion Powder

Directions:

Preheat oven to 350 degrees. Spray muffin tin with non-stick butter and line with wonton wrapper. 

Cook pork on medium heat. Season with pepper and garlic powder. Drain, reserving leftover grease for cabbage and slaw. Set pork aside.

Mix cabbage and broccoli slaw together and cook over medium high heat. Splash with soy sauce, and add the seasonings. I use extra pepper to spice it up. Cook until slightly wilted. 

Mix pork with cabbage and add a tad bit more soy sauce. Remove from heat and spoon into wonton wrappers. Bake for 10 minutes. 

You will have extra filling, so you can continue until you run out of wrappers or save the filling for a low-carb meal!

  
Serve with sweet and sour sauce and enjoy!!

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