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Chicken Wonton Rolls

Total Time

Prep: 40 min. + freezing Bake: 15 min.

Makes

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
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Ingredients

  • 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

Directions

  1. In a small bowl, beat the cream cheese, 2 tablespoons butter, chives and lemon-pepper until blended. Stir in chicken and mushrooms.
  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.
  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.
  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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