Sausage and Beef Fried Wontons

    55 minutes

    Wonton wrappers are filled with a mixture of Italian sausage, beef mince and seasonings then deep fried. Serve as a meal, entree or finger food with sweet chilli sauce.

    10 people made this

    Serves: 12 

    • 1 egg white
    • 1 tablespoon water
    • 500g lean beef mince
    • 500g hot Italian sausage
    • 1 tablespoon Asian sweet chilli sauce, or to taste
    • 1 tablespoon Chinese five-spice powder
    • 1 teaspoon garlic powder
    • 1 spring onion, finely diced
    • 1 pinch salt and pepper, to taste
    • 500g wonton wrappers
    • 3 cups (750ml) vegetable oil for frying
    • 1/2 cup (125ml) Asian sweet chilli sauce, for dipping

    Preparation:40min  ›  Cook:15min  ›  Ready in:55min 

    1. Whisk the egg white and water together in a small bowl then set aside.
    2. Lightly mix the beef mince, sausage, sweet chilli sauce, five-spice powder, garlic powder, spring onion, salt and pepper.
    3. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
    4. Heat oil in a deep-fryer or large saucepan to 180 degrees C.
    5. Fry the egg rolls in the hot oil in batches until golden brown; 3 to 5 minutes. Drain on a paper towel lined plate. Serve with sweet chilli sauce.

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    Reviews in English (6)


    I have been making these for years and they have always been the hit at our Christmas parties. I just use pork in mine and serve them with a sweet and sour sauce.  -  30 Nov 2010  (Review from Allrecipes USA and Canada)


    Delicious and fairly easy to make. They were gone in minutes! Leane Ernst  -  08 Aug 2010  (Review from Allrecipes USA and Canada)


    Made these tailgating on Sunday. They were gone in a heartbeat. I'll definitely make again.  -  30 Nov 2010  (Review from Allrecipes USA and Canada)