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Chicken Wonton Rolls

 Chicken Wonton Rolls
Guests will think you fussed over these warm golden bites from Mary Dixson of Decatur, Alabama. "I sometimes turn the recipe into a main course by using egg roll wrappers and serving the rolls with chicken gravy," she explains.
48 ServingsPrep: 40 min. + freezing Bake: 15 min.


  • 1 package (3 ounces) cream cheese, softened
  • 6 tablespoons butter, softened, divided
  • 2 tablespoons minced chives
  • 1/2 teaspoon lemon-pepper seasoning
  • 1-1/2 cups finely chopped cooked chicken
  • 1 can (4 ounces) mushroom stems and pieces, drained and chopped
  • 1 package (12 ounces) wonton wrappers
  • 2/3 cup crushed salad croutons
  • Sweet-and-sour sauce, optional


  • In a small bowl, beat the cream cheese, 2 tablespoons butter, chives
  • and lemon-pepper until blended. Stir in chicken and mushrooms.
  • Place a rounded teaspoonful in the center of a wonton wrapper. (Keep
  • remaining wrappers covered with a damp paper towel until ready to
  • use.) Fold bottom corner over filling; fold sides toward center.
  • Moisten remaining corner with water; roll up tightly to seal.
  • Melt remaining butter; brush over wontons. Coat with croutons. Place
  • on a baking sheet; freeze. Transfer to a large freezer bag; seal and
  • freeze for up to 3 months.
  • To use frozen wontons: Place wontons on greased baking sheets. Bake
  • at 425° for 10 minutes. Turn; bake 5-10 minutes longer or until
  • lightly browned. Serve warm with sweet-and-sour sauce if desired.
  • Yield: about 4 dozen.

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Chicken Wonton Rolls (continued)

Nutritional Facts: 1 wonton equals 50 calories, 2 g fat (1 g saturated fat), 10 mg cholesterol, 80 mg sodium, 5 g carbohydrate, trace fiber, 2 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer