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Thai Wontons

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  Lean ground lamb 1⁄2 Pound
  Peeled minced ginger 1 Tablespoon
  Minced garlic 1 Tablespoon
  Minced fresh cilantro 2 Tablespoon
  Minced fresh mint 2 Tablespoon
  Sesame seeds 1 Tablespoon, lightly toasted
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Egg roll wrappers 8
  Water 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Teriyaki sauce 3 Tablespoon
  Honey 3 Tablespoon
  Creamy peanut butter 3 Tablespoon
  Hot sauce 2 Tablespoon
  Lime juice 1 Tablespoon
  Dark sesame oil 2 Teaspoon

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.

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Thai Wontons Recipe