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4
20 minutes
20 minutes
Turn Blackstone griddle on medium heat and drizzle lightly with vegetable oil. Cook the onions and peppers, season with salt and pepper, for about 3 minutes. Set aside and turn griddle to high heat. Add chopped steak or ground beef.
Use your Blackstone spatula and scraper, chop your meat up into small pieces. Turn heat to medium-low, add the Worcestershire sauce, season to taste with salt, pepper, garlic powder and mix in the peppers and onions.
Lay the cheese on top of the meat and cover with a dome to steam melt the cheese. Take meat off the griddle and place in a large bowl and mix the cheese to coat evenly. Cover and refrigerate for 10 minutes, this will make it easier to handle while preparing the rolls.
Follow the instructions on the back of the wonton wrapper, placing wrappers in a diamond shape spoon an oval shaped layer of meat in the center. Fold the bottom up and around the mixture, fold the sides in and then roll upwards. Seal by rubbing warm water along seams. Place on parchment paper until ready to fry.
Turn Blackstone griddle back on to high heat and add a generous amount of vegetable oil towards the opposite side of your griddle as your grease spout. It helps to slightly angle the griddle by placing a ¼ inch wedge under both the wheels. This will help better manage the large amount of oil needed to fry the wontons. Place eggrolls in the hot oil, turning to cook all sides of the wonton wrappers until golden brown.
Serve with sriracha ketchup.
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