Steps to Prepare Favorite Wagyu Beef Lumpia with Asian-Style Slaw & Sweet Chili Sauce

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, wagyu beef lumpia with asian-style slaw & sweet chili sauce. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Wagyu Beef Lumpia with Asian-Style Slaw & Sweet Chili Sauce is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Wagyu Beef Lumpia with Asian-Style Slaw & Sweet Chili Sauce is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook wagyu beef lumpia with asian-style slaw & sweet chili sauce using 36 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Wagyu Beef Lumpia with Asian-Style Slaw & Sweet Chili Sauce:

1. Take 1 1/2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
2. Prepare 1 CUP Sweet Onion (minced)
3. Get 5 Garlic Cloves (minced)
4. Get 2 TBSP Fresh Ginger (minced)
5. Prepare 1/2 CUP Green Onion (minced)
6. Prepare 2 TBSP Sesame Oil
7. Take 1 Large Carrot (grated)
8. Take 1 TSP Kosher Salt
9. Prepare 2 TBSP Soy Sauce
10. Take 30 Lumpia Wrappers
11. Prepare Water (for sealing wrappers)
12. Take 1 QT Vegetable Oil
13. Make ready Asian-Style Coleslaw
14. Prepare 1 SMALL HEAD Purple Cabbage (sliced into thin strips)
15. Prepare 1 SMALL HEAD Yellow Cabbage (sliced into thin strips)
16. Make ready 1/2 Sweet Yellow Onion (julienned)
17. Prepare 1 BUNCH Green Onion (minced)
18. Make ready Dressing
19. Get 3 Large Garlic Cloves (minced)
20. Get 2 TBSP Ginger (minced)
21. Make ready 1/3 CUP Soy Sauce
22. Prepare 1/4 CUP Lemon Juice
23. Make ready 3 TBSP Vegetable Oil
24. Prepare 3 TBSP Sesame Oil
25. Take 2 TBSP Rice Vinegar
26. Make ready 1/4 CUP Dark Brown Sugar
27. Get 1 TSP Kosher Salt
28. Make ready Sweet Chili Sauce
29. Take 1 CUP Sugar
30. Make ready 3/4 CUP Rice Wine Vinegar
31. Make ready 1/2 CUP Water
32. Make ready 4 TBSP Chili Paste (chef recommends Sambal Oelek)
33. Get 4 Garlic Cloves (crushed and left whole)
34. Get 1 CUP Carrot (finely grated)
35. Make ready 1/2 TSP Salt
36. Get 1 1/2 TBSP Corn Starch

Instructions to make Wagyu Beef Lumpia with Asian-Style Slaw & Sweet Chili Sauce:

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.
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.
3. 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.
4. 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.
5. 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 medi-um 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 corn starch and 1/4 cup of water in a small bowl.
6. This is your corn starch mixture.After 2 minutes, slowly pour the corn starch 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
7. 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 consis-tent, 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!

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