Beef and Sausage Crispy Wontons

Combine egg whites and water in a small bowl, allowing them to blend together seamlessly. Set the mixture aside momentarily.

In a separate mixing vessel, gently combine ground beef, sausage, 1 tablespoon of sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Ensure the ingredients are well-mixed to create a cohesive whole.

Using your hands, place approximately 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing upwards. Fold in the left and right corners of the wrapper to create a subtle overlap with the filling, then tightly roll the lower corner up to form a sealed 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 it securely.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the egg rolls in the hot oil in batches until they turn a golden brown, taking approximately 3 to 5 minutes. Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess moisture. Serve with 1/2 cup of sweet chili sauce.