fbpx Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Chow Mein Egg Roll Cups

  • Yield: 4 1x



  • Sauce
  • 1/4 cup soy sauce
  • 1 tablespoon brown sugar
  • 3 cloves garlic, finely chopped
  • 1 tablespoon ginger, freshly grated
  • 1/2 tablespoon rice vinegar
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon white wine
  • Chow Mein
  • 1 tablespoon peanut oil
  • 1/4 teaspoon sesame oil
  • 2 cloves garlic, finely chopped
  • 1 small onion, sliced
  • 2 green onion, sliced
  • 1/2 cup water chestnuts, slivered
  • 1 cup snow peas, broken into 1 inch pieces
  • 1 cup shiitake mushrooms, sliced
  • 1 bag Dole Sesame Asian Salad Kit, remove dressing packet and topping, reserve for another use.
  • 1 cup bean sprouts
  • 3 cups spaghetti squash, cooked
  • 1 teaspoon cornstarch mixed with 2 teaspoons water.
  • Egg Roll Cups
  • 4 egg roll wrappers
  • non-stick cooking spray


  1. For egg roll cups using a large muffin tin, invert the tin and spray with non stick cooking spray place egg roll wrapper over cup. Spray egg roll wrappers with nonstick spray. Place in 400* oven and bake for about 10 minutes. Remove from oven and set aside.
  2. In a small bowl, whisk together sauce ingredients until well mixed. Set aside.
  3. Heat a large wok (or skillet) over medium/high heat. Add peanut and sesame oil.
  4. When oil is hot add in onions, water chestnuts, snow peas, and mushrooms, Cook and stir until mushrooms soften, about 2 – 3 minutes.
  5. Next, add in the salad mix and bean sprouts.
  6. Cook and stir until well mixed in and cabbage has started to wilt – another 2 – 3 minutes.
  7. Lastly, add in the shredded spaghetti squash, sauce and cornstarch mixture.
  8. Stir very well – until sauce coats everything evenly and squash is heated through.
  9. Heap mixture in egg roll cups. Garnish with peanuts and cilantro.
  10. Serve immediately.