Thai Wontons
Ingredients
- 1/2 pound lean ground lamb ⓘ
- 1 tablespoon peeled, minced gingerroot ⓘ
- 1 tablespoon minced garlic ⓘ
- 2 tablespoons minced fresh cilantro ⓘ
- 2 tablespoons minced fresh mint ⓘ
- 1 tablespoon sesame seeds, lightly toasted ⓘ
- 1/2 teaspoon ground cumin
- 1/8 teaspoon salt ⓘ
- 8 egg roll wrappers ⓘ
- 1 tablespoon water ⓘ
- Vegetable oil ⓘ
- 3 tablespoons teriyaki sauce
- 3 tablespoons honey ⓘ
- 3 tablespoons creamy peanut butter ⓘ
- 2 tablespoons hot sauce ⓘ
- 1 tablespoon lime juice ⓘ
- 2 teaspoons dark sesame oil ⓘ
Instructions
- Cook ground lamb, gingerroot, and garlic in a large skillet over medium heat until browned, stirring until meat crumbles; drain.
- Combine lamb mixture, cilantro, mint, sesame seeds, cumin, and salt in a bowl; stir well, and set aside.
- Cut egg roll wrappers in half lengthwise. Lightly brush edges with 1 tablespoon water. Place about 1 tablespoon lamb mixture at base of a wrapper half; fold the right bottom corner over to form a triangle. Continue folding back and forth into a triangle to end of wrapper half. Repeat procedure with remaining wrapper halves and lamb mixture.
- Pour vegetable oil to depth of 2 inches in a Dutch oven; heat to 375°. Fry filled egg roll wrappers 1 to 2 minutes or until golden, turning once. Drain well.
- Combine teriyaki sauce and remaining ingredients; stir well. Serve wontons with peanut sauce.
Nutrition & Diet Analysis (per serving)
943
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).