Egg Rolls in a Muffin Pan

A few years ago I discovered egg roll papers in the grocery store. They are usually sold here with the fresh veggies. Immediately my creative mind started imagining the possibilities! You can fill these with anything! The filling I started with is the only one that we use them for. We just can’t imagine putting anything in them that’s any better! While you can roll them like the store bought egg rolls, I use a muffin pan.

Attribution Link

Difficulty: Easy

Servings: 16-18

Cook Time: 10 min  

Ingredients

4 pieces of bacon
2 whole chicken breasts, cooked (left over is ideal)
1 cup mushrooms, chopped
1 small onion, chopped
1/2 bell pepper, red or green, chopped
1 cup grated mozzarella or cheddar cheese
1/2 cup grated Parmesan cheese
Approximately 1/3 – 1/2 bottle zesty Italian salad dressing

Directions

Cook bacon and set aside. Add chopped onion to the same pan and cook until barely tender. Remove from pan and add chopped peppers. Cook until tender. Onions cook much faster than peppers so it is necessary to cook them separately to prevent the onions from getting overdone before the peppers are cooked.

In large bowl, stir together the cooked chopped chicken, mushrooms, pepper, onion, bacon and cheeses. Add enough dressing to moisten all the ingredients very well. Insert papers into ungreased muffin pan. Add mixture, leaving enough room to fold down corners. Fold corners down, moistening with water and sealing together.

Bake at 350F until crispy and golden brown. Let cool for 10 minutes before eating.

Categories: Appetizers & Snacks

Submitted by: runningtrails on October 25, 2010