My kitchen gets really interesting when I combine my western cooking style with Asian ingredients. Look at some of the great restaurants in the world. What many have in common is their ability to successfully fuse different cuisines into one memorable dish.
So what happens when you toss out that boring sesame bun and replace it with a thin spring roll and bake it until you create …..
I did this once before when I made Cheeseburger Spring Rolls. A total hit for my daughters Zumba performance dinner. The $24,000 question… Will this simple idea work again but this time with… Drum Roll please…
We love Sloppy Joe’s around here. Our favorite is with Doritos stuffed on top of the meat mixture. This gives the Sloppy Joe’s a much need crunch! Since we love crunchy Sloppy Joe’s I figured why not skip the bun all together and get the crunch from a Spring Roll! I’m a genius!!
My secret to mouth-wateringly good sloppy Joe’s? Liquid Smoke! It’s like liquid gold but better!! What do you do if you don’t have it? You get it! GO! GOOOOOOO! (Sorry my China friends… I bought it in the USA, but if you’re a fan of snow may I suggest a brief vacation in Toledo, Ohio?)
The difference between Sloppy Joe’s and cheeseburgers is the sloppiness of the Sloppy Joe. Juice dribbling down your chin, chunks of ground beef splattering back into the plate, using your fingers to clean up the mess it left behind.
I’ve now made this twice. The first time I was very conservative on the amount of liquid I left in the beef. By reducing the amount of liquid I was left with a tasty but dry Sloppy Joe and if you ask me it no longer tasted like a the messy sandwich I grew up on. The Spring Rolls looked great but definitely not a sloppy mess.
This time I stuck to my original Sloppy Joe recipe. In fact I went ahead and increased the amount of liquid in the ground beef. After filling and rolling the spring roll wrappers, it was obvious these Spring Roll Sloppy Joe’s were going to be super juicy, super delicious and of course a super sloppy mess! Since there was lots of liquid in the meat mixture, they didn’t roll so nicely but holy moly were they delicious!
Stay tuned for an update of this recipe. I’ll be making them again soon, experimenting with different brands of spring rolls, frying them up, and even doubling layering the spring roll so they juice doesn’t sog up the rolls so much…
In the meantime, grab a stack of napkins for this one my friends! You’re going to need them!
This recipe will make about 30 Sloppy Joe Spring Rolls. If that’s too many for you, do what I did and save half of the sloppy joe mix and make Sloppy Joe Mac later this week! Same deliciously messy Sloppy Joe flavor but different enough to avoid any complaints about leftovers!
Sloppy Joe Spring Rolls (makes about 30 spring rolls)
- 12oz ground beef
- 1/2 large onion, chopped small
- 3/4 red bell pepper, diced small
- 1/3 cup Brown Sugar
- 6T Tomato Paste
- 1 1/2T Red Wine Vinegar
- 1 1/2T Worchestershire Sauce
- 1T Liquid Smoke, optional
- Salt and Black Pepper to taste
- 2 cups tomato sauce
- Saute the ground beef, onions, and bell peppers until meat is browned and vegetables are soft.
- Add the rest of the ingredients except the Spring Rolls. Stir well and bring to a boil on medium-high. Reduce heat to low and leave to simmer 10-15 minutes or until the liquid has thickened slightly.
- Take one Spring Roll and place it diagonally in front of you. Place 1 1/2T to 2T of meat mixture in the center of the roll.
- Fold sides in. Fold the bottom up and then roll.
- Place on a greased baking sheet. Repeat with remaining wrappers.
- Bake 30 minutes or until the spring roll is crispy.