"This Wagyu Beef Lumpia with Asian-Style Slaw & Sweet Chili Sauce is a must-try! The delicious Fullblood Wagyu ground beef is seasoned and stuffed in a lumpia, also known as a spring roll. Dip these delicious handhelds in a homemade sweet chili sauce and serve over an Asian-style slaw. Try this recipe for a mouth-watering starter!"
Wagyu Beef Lumpia with Asian-Style Slaw & Sweet Chili Sauce
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Prep time 1hr
Cook time 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 1/2 pounds Double 8 Cattle Company Fullblood Wagyu Ground Beef
- 1 cup minced Sweet Onion
- 5 cloves minced Garlic
- 2 tablespoons minced Fresh Ginger
- 1/2 cup minced Green Onion
- 2 tablespoons Sesame Oil
- 1 large Carrot, grated
- 1 teaspoon Kosher Salt
- 2 tablespoons Soy Sauce
- 30 Lumpia Wrappers
- Water (for sealing wrappers)
- 1 quart Vegetable Oil
Asian-Style Coleslaw
ingredients
- 1 small head Purple Cabbage (sliced into thin strips)
- 1 small head of Yellow Cabbage (sliced into thin strips)
- 1/2 Sweet Yellow Onion, julienned
- 1 bunch minced Green Onion
Dressing
ingredients
- 3 cloves minced Garlic
- 2 tablespoons minced Ginger
- 1/3 cup Soy Sauce
- 1/4 cup Lemon Juice
- 3 tablespoons Vegetable Oil
- 3 tablespoons Sesame Oil
- 2 tablespoons Rice Vinegar
- 1/4 cup Dark Brown Sugar
- 1 teaspoon Kosher Salt
Sweet Chili Sauce
ingredients
- 1 cup Sugar
- 3/4 cup Rice Wine Vinegar
- 1/2 cup Water
- 4 tablespoons Chili Paste (chef recommends Sambal Oelek)
- 4 Garlic Cloves (crushed and left whole)
- 1 cup finely grated Carrot
- 1/2 teaspoon Salt
- 1 1/2 tablespoons Cornstarch
Method
Step 1
PREPARING THE FULLBLOOD WAGYU GROUND BEEF MIXTURE In a large bowl, combine the Fullblood Wagyu ground beef, minced sweet onion, minced garlic, minced ginger, sesame oil, minced green onion, grated carrot, kosher salt, and soy sauce. Cover the bowl, and place it in the refrigerator for 2 hours to meld the flavors.
Step 2
PREPARING THE LUMPIA Separate the lumpia wrappers into 5 groups, working with 6 wrappers at a time. Place the lumpia wrappers with the point facing you, so it looks like a diamond. Place 3 tablespoons of the Fullblood Wagyu ground beef mixture 2 inches from the bottom point of the lumpia wrapper. Leave room to fold up the bottom pointed end. Begin by folding the bottom pointed end of wrapper over to cover the meat. Fold in the left and right sides towards the center until the lumpia wrapper resembles an envelope. Fold from the bottom of the lumpia, and roll upwards until you get a small log. Dab your finger in water, and wet the edge of the lumpia wrapper. This will seal the wrapper and keep the log/roll in place. Finish preparing all of your lumpia, and set aside.
Step 3
PREPARING THE ASIAN-STYLE COLESLAW Combine the purple and yellow cabbage (sliced into thin strips) into a bowl. Add the julienned sweet onion to the bowl, as well as the minced green onion. In a separate bowl, combine the dressing ingredients (minced garlic, minced ginger, soy sauce, lemon juice, vegetable oil, sesame oil, rice vinegar, dark brown sugar, and kosher salt). Whisk together the dressing ingredients, and pour the dressing over the cabbage and onions. Toss lightly, and set aside.
Step 4
PREPARING THE SWEET CHILI SAUCE Combine the sugar, rice wine vinegar, 1/2 cup of water, chili paste, crushed garlic, finely grated carrots, and salt in a medium saucepan. Bring the ingredients to a boil over high heat. Allow it to boil on high heat for 2 minutes, while stirring occasionally. While this is boiling, whisk or stir together the cornstarch and 1/4 cup of water in a small bowl. This is your cornstarch mixture. After 2 minutes, slowly pour the cornstarch mixture into the boiling mixture on the stove. Stir to combine, and reduce heat to a low boil. Allow it to boil, while stirring frequently, for 2 more minutes. Taste, and add more chili paste if desired. Serve the sauce warm or at room temperature. Note: The sweet chili sauce can be made one week in advance and stored in the refrigerator in a covered container.
Step 5
FINAL STEPS Heat the vegetable oil on medium-high heat in a large stainless steel pan, allowing it to reach a temperature of 360°F. Fry the lumpia in batches of 4 (working in batches prevents the pan from overcrowding, keeps the oil temperature consistent, and prevents the lumpia from sticking together). Fry for 4-5 minutes, or until the lumpia are golden brown. Serve the Fullblood Wagyu ground beef lumpia over Asian-style coleslaw. Pair with sweet chili sauce, and enjoy!