Turkey Wonton Cups

Prep Time: 25 mins | Cook Time: 12 mins | Course: Small Bites | Yield: 2 dozen 

Spring rolls in a cup form are baked in a mini muffin tin, not fried, for a healthier, delicious bite. Filled with stir-fry turkey and veggies, topped with a sesame vinaigrette slaw, and a dollop of spicy mayo. Inspired by Cathy Trochelman of Lemon Tree Dwelling https://www.lemontreedwelling.com/egg-roll-wonton-cups/ 

1 pkg wonton wraps

1 Tbsp olive oil

1 Tbsp sesame oil, divided

1 lb ground turkey

½ tsp salt

pepper, to taste 

9 oz tri-color coleslaw, divided

2 green onions, sliced, divided

2 cloves garlic, minced

1 tsp ginger, minced

5 oz bamboo shoots, drained and diced

5 oz water chestnuts, drained and diced

1 tsp soy sauce

1 dash red wine vinegar

¼ cup mayonnaise

Hot sauce, to taste

 Preheat oven to 350*. Spray oil a mini-muffin tin and press a wonton wrap into each well. Spray oil the top of the wraps, then bake for 6-8 minutes, until golden-brown. Remove from the oven and allow them to cool in the tin to retain their cup-like shape. In a skillet over medium heat, stir-fry turkey in the olive oil, sesame oil, salt, pepper, half of the slaw, half of the green onions, garlic, ginger, bamboo shoots, water chestnuts, and soy sauce. Cook about 6 minutes or until the turkey is cooked through. In a small bowl, stir the remaining coleslaw with the remaining green onions, ½ a tablespoon of sesame oil, a dash of red wine vinegar, salt, and pepper to taste. Whisk mayonnaise and hot sauce to your taste in a small ramekin. Spoon turkey mixture into the wonton cups by the tablespoonful, then top with a large pinch of coleslaw. Serve on a platter with a small dish of spicy mayonnaise on the side.