Chicken Wonton Rolls
TOTAL TIME: Prep: 40 min. + freezing Bake: 15 min.
YIELD: about 4 dozen.
I sometimes turn this appetizer into a main course by using egg roll wrappers and serving the rolls with a side of chicken gravy. —Mary Dixson, Decatur, Alabama
Ingredients
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3 ounces cream cheese, softened
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6 tablespoons butter, softened, divided
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2 tablespoons minced chives
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1/2 teaspoon lemon-pepper seasoning
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1-1/2 cups finely chopped cooked chicken
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1 can (4 ounces) mushroom stems and pieces, drained and chopped
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1 package (12 ounces) wonton wrappers
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2/3 cup crushed salad croutons
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Sweet-and-sour sauce, optional
Directions
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1.
In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 wonton: 50 calories, 2g fat (1g saturated fat), 10mg cholesterol, 80mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 2g protein.
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