Healthy Egg Roll Wonton Cups Recipe

Egg rolls are a must order when we go out for Chinese food. Who doesn’t love the deep fried, crispy shell stuffed with deliciousness? As much as I love a traditional egg roll, they are not the best option for my healthy lifestyle. That’s why I’ve lightened up the classic egg roll and made it easy to make, fun to eat and Weight Watchers friendly!

These Mini Egg Roll Wonton Cups are a tasty appetizer that your guests will love! This baked wonton wrapper recipe is also great for lunch or dinner and can be made in your Instant Pot, slow cooker or on the stove top.

Where’s the recipe?

Here at My Crazy Good Life there are visitors from all levels of experience in the kitchen. To better serve everyone, I’ve made a commitment to put tons of helpful information, like cooking and prep tips, nutritional info and special diet information.
If you’d like to skip past all that, please scroll to the bottom of the page where you’ll find the easy to print recipe for these Healthy Egg Roll Wonton Cups.

Ingredients

Wonton Filling Ingredients:

• Ground beef: use extra lean ground beef
• Garlic powder
• Ginger: fresh ginger is the way to go for this recipe!
• Apple cider vinegar: you can use white wine or rice vinegar if you don’t have acv.
• Carrots: carrots are rich in vitamins, minerals and fiber.
• Cabbage: Cabbage is loaded with vitamins and minerals. It may look like lettuce but this nutrient dense plant belongs to the Brassica genus of vegetables, which also includes broccoli, cauliflower and kale.
• Coconut aminos: Coconut aminos are a soy sauce substitute that’s healthy and contains much less sodium than traditional soy sauce. If you can’t find coconut aminos you can also use low sodium tamari or soy sauce.
• Water
• Green onions

Wonton Cup Ingredients:

• Phyllo dough: find the packs that are made from whole wheat – they’ll likely be organic.
• Avocado oil: Avocado oil is the oil that’s pressed from the pulp of an avocado. It’s a heart healthy, natural oil that’s mild in flavor. If you don’t have this, coconut oil, olive oil or any mild cooking spray would work fine too.

Coconut Amino Ponzu Sauce Ingredients:

• Coconut aminos: See this post to learn about the healthy benefits of coconut aminos.
• Lemon juice

Wonton Cup Directions

1. Preheat your oven to 375 degrees F.
2. Lay 1 sheet of phyllo dough flat. Lightly brush or spray the sheet with a little oil, then fold the phyllo sheet in half.
3. Brush or spray the phyllo sheet once more with a little oil and fold in half one last time.
4. Cut the dough into 6 equal rectangles about 2 inches wide.
5. 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.
6. Lightly grease the back of a mini cupcake or muffin pan. Lay each stack of dough over the back of each cup on the pan. Carefully press down to form your egg roll cup.
7. Brush or spray the cups one last time, then bake in the oven for 10 minutes. Let the cups cool then remove them from the cupcake pan.
8. Repeat until all the cups are cooked.

Instant Pot Directions

1. Turn your Instant Pot to sauté mode. Add the ground beef to your pot and cook until brown.
2. Turn off the Instant Pot and drain any excess liquid from the beef.
3. 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.
4. Stir your egg roll filling again to make sure everything is coated with the sauce.
5. 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. Release the pressure using the quick release method.
6. Remove the lid and mix up the egg roll filling. Finally spoon the filling into the phyllo bowls and top with green onion.

Crockpot Directions

1. Brown the ground beef in a skillet and drain any excess liquid.
2. Dump all the eggroll filling ingredients into your slow cooker except the green onions. Mix the ingredients well.
3. Cover the slow cooker with a lid. Cook on low for 4 hours or high for 2 hours.
4. Remove the lid, stir the egg roll filling again and then spoon the filling into the phyllo bowls.
5. Top with green onions and serve.

Stove Top Directions

1. Brown the ground beef in a skillet on high heat. Drain any excess liquid.
2. Add the cabbage, carrots and garlic powder.
3. 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.
4. Cover the skillet and then reduce the heat to medium low. Allow the egg roll filling to cook for about 7-10 minutes, stirring occasionally, until the cabbage is soft.
5. Remove the egg roll filling from the heat. Spoon the filling into the phyllo bowls and top with green onions.

Coconut Amino Ponzu Sauce Directions

1. Mix the coconut aminos and lemon juice together in a small bowl. That is all.

Recipe Tips

• If you cannot cook the cups 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.

Healthy Eating Plans

These are healthy egg roll wonton cups that you can eat on Weight Watchers without any guilt. Each serving of 3 cups is just 5 Weight Watchers Points on Blue, Green, and Purple plans! You can’t ask for a better option when it comes to appetizers or a lunch or dinner choice.

Looking for more healthy Asian recipes?

• Instant Pot Pad Thai with Tofu
• Instant Pot Beef Pho
• Weight Watchers Egg Roll in a Bowl
• Healthy Instant Pot Orange Chicken
• Healthy Drunken Noodles

Printable Egg Roll Wonton Cups Recipe:

Print Recipe Pin Recipe Rate this Recipe

5 from 2 votes

Healthy Egg Roll Wonton Cups Recipe

These Egg Roll Wonton Cups are a delicious egg roll wrapper recipe, like a mini egg roll in a bowl! This light phyllo dough appetizer recipe can be made in the Instant Pot, slow cooker, or stove top.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: American

Keyword: Recipes

Servings: 6 Servings

Calories: 567kcal

Author: Becca Ludlum

Equipment

Instant Pot 6 qt

Kitchen Knife

Coconut Aminos

Ingredients

Egg Roll Filling:

• 1/2 lb. ground beef extra lean
• 1/2 tsp garlic powder
• 1 tsp ginger minced
• 1 tsp apple cider vinegar
• 1 cup carrots peeled and shredded
• 3 cups cabbage shredded
• 2 tbsp coconut aminos or low sodium tamari or soy sauce
• 1/4 cup water
• 1/4 cup green onions

Optional: salt to taste

Cups:

• 3 sheets phyllo dough made from whole wheat, will likely be organic
• 2 tsp avocado oil

Coconut Amino Ponzu Sauce

• 1/2 cup coconut aminos or low sodium tamari or soy sauce
• 1 tsp lemon juice

Instructions

Phyllo 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.
• 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 would have 18 stacks of dough when you are done.
• Lightly grease the back on 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 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:

• Turn the Instant Pot to sauté mode. Add the ground beef to the Instant Pot and brown.
• Turn off the Instant Pot and drain any excess liquid from the beef.
• Add the cabbage, carrots, and 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.
• 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.

Slow Cooker:

• Brown the ground beef in a skillet and drain any excess liquid.
• Dump all the eggroll filling ingredients into your slow cooker except the green onions. Mix the ingredients well.
• Cover the slow cooker with a lid. Cook on low for 4 hours or high for 2 hours.
• Remove the lid, mix up the egg roll filling again and then spoon the filling into the phyllo bowls.
• Top with green onions and serve.

Stove Top:

• Brown the ground beef in a skillet on high heat. Drain any excess liquid.
• Add the cabbage, carrots, and 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.
• 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.

Coconut Amino Ponzu Sauce

• Mix the coconut aminos and lemon juice together in a small bowl. That is all.

Video

Notes

Note: If you cannot cook the cups 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.

Weight Watchers Points

Each serving of 3 cups: 5 Blue Plan Points | 5 Green Plan Points | 5 Purple Plan Points

Nutrition

Calories: 567kcal | Carbohydrates: 84g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1181mg | Potassium: 354mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3640IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 6mg

Nutrition & Diet Information

Love this recipe?Take a pic and tag @beccaludlum or #mycrazygoodlife!