Sausage and Mushroom Egg Roll Bites

I threw the ingredients together and told my company they were just in time for a snack. In less than twenty minutes, I shockingly had a delicious appetizer ready to serve.

Recipe and photo by Jenny from The Brunette Baker.

Prep Time: 10 mins | Cook Time: 10 mins | Makes: 24-36 Bites


1 package of wonton wrappers
1 pound pork sausage
1 cup button mushrooms, finely chopped
1-14 ounce bag coleslaw mix
2 cloves garlic, finely chopped
2 tablespoons soy sauce
2 tablespoons sesame oil
½ teaspoon ground ginger
¼ cup chopped green onion
Sesame seeds for garnish
Preheat oven to 350 degrees F.


1. Lightly spray a 12-cup muffin tin with a non-stick cooking spray. Place a wonton wrapper in each cup, moulding and pressing to conform to the shape of the tin. Bake wrappers for 5-7 minutes or until peaks begin to get a golden brown colour. Remove from oven and cool.
2. While wrappers are crossing in the oven, in a large skillet over medium-high heat, brown pork sausage, crumbling into smaller pieces as it cooks. Add in chopped mushrooms. Cook until sausage is no longer pink and mushrooms are tender.
Do not drain.
3. Add in chopped garlic, ground ginger, and soy sauce and cook for two minutes. Add in coleslaw mix. Cook until mix is tender. Drizzle sesame oil over top and give a good mix to incorporate all ingredients together.
4. Immediately fill baked wonton cups with mixture. Garnish with chopped green onion, sesame seeds and fried mushrooms slices, if desired.