Happy Friday friendlies! I have an Asian inspired dish for you today that you must make soon.
It’s perfect for an appetizer or as a small meal. And it’s got veggies! That totally counteracts the fried wonton wrapper, right? Right.
I made the meat mixture on Wednesday, let it marinate overnight, rolled those puppies last night and ate probably 10-15 and called it dinner.
If eating finger/appetizer like foods and calling it dinner is wrong then I don’t want to be right.
This meat mixture comes together in less than ten minutes, rolling your lumpia takes about ten minutes and after ten minutes of frying, you can call it a day. Easy as that.
I had a good amount of meat mixture left over so I formed it into what looked like a roll of cookie dough, wrapped it in plastic wrap and then in aluminum foil and threw it in the freezer to use it for next time.
I only fried up 36 of these last night and froze the other 60 I had already rolled to take out for easy little bites for when we have people over. It seriously can’t get any easier. These will be a big hit among your friends.
Chad and I seriously love these cute little things and I think you will too!
Serve alongside whatever sauce you prefer but let me recommend sweet chili sauce. Yum in the tum people.
1 lb mild sausage
1 lb ground angus beef
1 c finely chopped green onions
1 1/2 finely chopped carrots
1/3 c teriyaki sauce
1/8 soy sauce
1/2 tsp ground pepper
1/2 tsp salt
1/2 tsp or 1 clove minced garlic
2 twelve oz wonton wrapper packages
Sweet Chili Sauce for dipping
Crisco for frying (or oil of choice)
Combine carrots, green onions, salt, pepper and minced garlic in large bowl. Add sausage and ground beef and combine fully. This is easiest to do with your hands. Make sure everything is well combined.
Add your teriyaki and soy sauce and combine with hands again.
Cover and refrigerate overnight.
Stir before assembling your wontons.
Place a small bowl beside you with water for dipping your fingers.
Place your wontons on parchment paper for easy rolling.
Place a tsp of mixture on end of wonton. Fold left and right side over, wet finger and put some water on top end of wonton, roll from the bottom into little mini spring roll.
Continue to do this until all your wontons are rolled or you use all your meat mixture.
Heat oil in fryer or deep pan on the stove. The oil is ready when you drop a drop of water into the oil and it crackles. Immerse several lumpia at a time and they will be finished when they float to the top. Be careful to not have too hot of oil or your outsides will be cooked and your meat will not be cooked through.
Serve along with dipping sauce.