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 and is a popular Weight Watchers appetizer recipe.
Egg Roll Wonton Cups
How much does this egg roll wonton cups recipe make?
Makes: 18 cups
Serving Size: 3
Each of these cups is a nice size for an appetizer tray but they’re also great for lunch or dinner!
Are these egg roll wonton cups Weight Watchers friendly?
They sure are! These are healthy egg roll wonton cups that you can eat on Weight Watchers without any guilt. Each serving of 3 cups is just 3 Weight Watchers Freestyle Smart Points! You can’t ask for a better option when it comes to appetizers or a lunch or dinner choice.
Is the Coconut Amino Ponzu Sauce easy to make?
Yes! These healthy egg roll wonton cups are so delicious with the coconut amino ponzu sauce! It’s so easy to make that it’s just 1 step :)
How do I prep the phyllo dough for these wonton cups?
1) Preheat the oven to 375 degrees F.
2) Lay 1 sheet 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. Repeat with other 2 sheets of phyllo dough. You would have 18 stacks of dough when you are done.
5) 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.
6) 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.
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.
Can I make the filling for this egg roll wonton cups in the Instant Pot?
1) Turn the Instant Pot to saute mode. Add the ground beef to the Instant Pot and brown.
2) Turn off the Instant Pot and drain any excess liquid from the beef.
3) Add the cabbage, carrots, salt and garlic powder.
4) 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.
5) Close the lid and turn the pressure valve to sealing. Cook on high pressure using the “manual” or “pressure cook” setting 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 onions.
Can this healthy egg roll wonton cups filling be made in the crockpot?
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, mix up the egg roll filling again and then spoon the filling into the phyllo bowls.
5) Top with green onions and serve.
How to prep this egg roll wonton cup filling on the stovetop:
1) Brown the ground beef in a skillet on high heat. Drain any excess liquid.
2) Add the cabbage, carrots, salt 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 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.
Do you have other healthy recipes I can try?
- Shepherd’s Pie Bites
- 2B Mindset Appetizer Recipes
- 21 Day Fix Instant Pot Appetizers
- 21 Day Fix Appetizers and Cocktails
Printable Egg Roll Wonton Cups Recipe:
Egg Roll Wonton Cups
Ingredients
Egg Roll Filling:
- 1/2 lb. ground beef extra lean
- 1/2 tsp garlic powder
- 1 tsp minced ginger
- 1/4 tsp salt
- 1 tsp apple cider vinegar
- 1 cup carrots peeled and shredded
- 3 cups cabbage shredded
- 2 tbsp coconut aminos
- 1/4 cup water
- 1/4 cup green onions
Cups:
- 3 sheets phyllo dough made from whole wheat, will likely be organic
- 2 tsp avocado
Coconut Amino Ponzu Sauce
- 1/2 cup coconut aminos
- 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 sautÈ 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, salt 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 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, salt 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.
Sandi says
I keep hoping someone will invent gluten free phyllo…this recipe looks so good. I will definitely try the filling :-)
Becca says
Me too!! The filling is delicious as is, but I feel ya on the gluten free.
Andie Thueson says
These wonton cups are so dang cute and they look so tasty! Can’t wait to try!