Beef and Sausage Fried Wontons

1. Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. 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.

2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

3. 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 1/2 cup of sweet chili sauce.

Cook's Note

Amount varies, I usually get about a pack and a half of the wonton wrappers filled with mixture but it freezes well if you only want to do one package. Also, prep time varies depending on how fast you can wrap the wontons.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.