This site contains affiliate links. Please see Policies for more information.
Crunchy, flavorful, and totally snackable — these Deconstructed Egg Rolls, or Egg Roll Wonton Cups, deliver all the taste of egg rolls in a light, baked “cup” version. 💥 Who’s game for a healthier appetizer?
When I’m looking for recipes with wonton wrappers, these are always my go to recipe! This baked egg roll filling can be made in your Instant Pot or right on the stove top and are just as easy as my Mini Shepherd’s Pie Bites, Baked Blooming Onion with Dipping Sauce, and Buffalo Chicken Dip with Cottage Cheese.
Why Make Deconstructed Egg Rolls?
Because they’re fun! I love baking these egg roll wrappers – they satisfy my craving for fried egg rolls with fewer calories, and they’re even more delicious than takeout.
Enjoy!
– Becca
Ingredients in Egg Roll Cups
See the recipe card for full information on ingredients and quantities.
- Ground beef: Ground turkey or sausage works here, too!
- Coconut aminos: If you can’t find coconut aminos, you can also use low sodium tamari or soy sauce.
- Phyllo dough: look for the packs that are made from whole wheat – they’ll likely be organic.
How to make Deconstructed Egg Rolls
Step 1: Preheat your oven to 375º F.
Lay 1 sheet of phyllo dough flat. Lightly brush or spray the sheet with a little cooking spray, then fold the phyllo sheet in half.
Brush or spray the phyllo sheet once more with a little oil and fold in half one last time.
Step 2: Cut the dough into 6 equal rectangles, about 2 inches wide.
Repeat steps 1 – 4 with the other 2 sheets of phyllo dough. You should have 18 stacks of egg roll wrappers when you’re done.
Step 3: Lightly grease the back of a mini cupcake or muffin tin. Lay each stack of dough over the back of each cup on the pan. Carefully press down to form your egg roll cup.
Step 4: Brush or spray the cups one last time, then bake in the oven for 10 minutes or until they begin to turn golden brown. Let the cups cool then remove them from the muffin pan.
Repeat until all the cups are cooked.
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later!
Step 5: Turn the Instant Pot to sauté mode. Add the ground meat to your pot and sauté until browned.
Step 6: Turn off the Instant Pot and drain any excess liquid from the meat.
Add the cabbage, carrots and garlic powder to your pot. Give it a quick stir and then add the ginger, apple cider vinegar, coconut aminos, and water.
Step 7: Stir the egg roll filling again to make sure everything is coated with the sauce.
Close the lid of your Instant Pot and turn the pressure valve to sealing. Cook on high pressure using the “manual” or “pressure cook” setting for 0 minutes (yes, zero minutes!).
Release the pressure using the quick release method–this means that you’ll move the valve from Sealing to Venting with the handle of a wood spoon or carefully with your hand. Hot steam will rush out, so keep your hands away from the top of the valve.
Step 8: Remove the lid and mix up the egg roll filling. Finally, spoon the filling into the phyllo bowls and top with diced green onions.
Recipe Tips
- If you cannot cook the cups all at one time, lay a moist paper towel over the dough until you are ready to cook. This will keep the dough from drying out.
- If not eating these immediately, place them on a baking sheet and store them covered in a warm oven.
Deconstructed Egg Rolls FAQs
This recipe for Deconstructed Egg Rolls uses ground beef, and this recipe for Egg Roll in a Bowl (Southwest Style) uses chicken thighs. You can easily swap for ground turkey – this is a very adaptable recipe.
Egg roll wrappers or phyllo dough should be used immediately or covered and frozen. They get hard after sitting out for too long.
Healthy Eating Plans
Weight Watchers Points
Each serving of 3 cups is just 2 Points without sauce, 4 Points with Sauce.
If you tried this recipe for Deconstructed Egg Rolls or any other recipe on my site please leave a rating and let me know how it went in the comments!
Deconstructed Egg Roll Wonton Cups Recipe
Want to Save This Recipe?
We’ll email this post to you, so you can come back to it later!
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Coconut Aminos
Ingredients
Egg Roll Wonton Cups:
- 3 sheets phyllo dough made from whole wheat, will likely be organic
- 2 tsp avocado oil or spray
Egg Roll Filling:
- ½ lb. ground beef extra lean, can also use turkey or sausage
- 3 cups green cabbage shredded
- 1 cup carrots peeled and shredded
- ½ tsp garlic powder
- 1 tsp fresh ginger minced
- 1 tsp apple cider vinegar
- 2 tbsp coconut aminos or low sodium tamari or soy sauce
- ¼ cup water
- ¼ cup green onions
Coconut Amino Ponzu Sauce
- ½ cup coconut aminos or low sodium tamari or soy sauce
- 1 tsp lemon juice
Instructions
Coconut Amino Ponzu Sauce
- Mix the coconut aminos and lemon juice together in a small bowl. Set aside and use to garnish the appetizers. ½ cup coconut aminos, 1 tsp lemon juice
Wonton Wrapper Cups:
- Preheat the oven to 375 degrees F.
- Lay 1 sheet phyllo dough flat. Lightly brush or spray the sheet with a little oil, then fold the phyllo sheet in half. 3 sheets phyllo dough
- Brush or spray the phyllo sheet once more with a little oil and fold in half one last time.
- Cut the dough into 6 equal rectangles about 2 inches wide. Repeat with other 2 sheets of phyllo dough. You will have 18 stacks of dough when you are done.
- Lightly grease the back of a mini cupcake pan. Lay each stack of dough over the back of each cup on the pan. Carefully press down to form a bowl.
- Brush or spray the cups with cooking spray one last time, then bake in the oven for 10 minutes. Let the cups cool, then remove from the cupcake pan. Repeat until all the cups are cooked.
Instant Pot Directions:
- Turn the Instant Pot to sauté mode. Add the ground beef to the Instant Pot and brown. ½ lb. ground beef
- Turn off the Instant Pot and drain any excess liquid from the beef.
- Add the cabbage, carrots, and garlic powder. 3 cups green cabbage, 1 cup carrots, ½ tsp garlic powder
- Give it a quick stir then add the ginger, apple cider vinegar, coconut aminos, and water. Stir the egg roll filling again to make sure everything is coated with the sauce. 1 tsp fresh ginger, 1 tsp apple cider vinegar, 2 tbsp coconut aminos, ¼ cup water
- Close the lid and turn the pressure valve to sealing. Cook on high pressure using the "manual" or "pressure cook" setting for 0 minutes. Release the pressure using the quick release method.
- Remove the lid and mix up the egg roll filling. Finally, spoon the filling into the phyllo bowls and top with green onions. ¼ cup green onions
Stove Top Directions:
- Brown the ground beef in a skillet on high heat. Drain any excess liquid. ½ lb. ground beef
- Add the cabbage, carrots, and garlic powder. 3 cups green cabbage, 1 cup carrots, ½ tsp garlic powder
- Give it a quick stir then add the ginger, apple cider vinegar, coconut aminos, and water. Stir the egg roll filling again to make sure everything is coated with the sauce. 1 tsp fresh ginger, 1 tsp apple cider vinegar, 2 tbsp coconut aminos, ¼ cup water
- Cover the skillet and then reduce the heat medium low. Allow the egg roll filling to cook for about 7-10 minutes, stirring occasionally, until the cabbage is soft.
- Remove the egg roll filling from the heat. Spoon the filling into the phyllo bowls and top with green onions. ¼ cup green onions
Video
Nutrition
Make This Recipe?
Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum
These wonton cups are so dang cute and they look so tasty! Can’t wait to try!
I keep hoping someone will invent gluten free phyllo…this recipe looks so good. I will definitely try the filling :-)
Me too!! The filling is delicious as is, but I feel ya on the gluten free.