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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1634 Calories from Fat 963

% Daily Value*

Total Fat 108 g166.5%

Saturated Fat 31.3 g156.5%

Trans Fat 0 g

Cholesterol 171.8 mg57.3%

Sodium 2325.3 mg96.9%

Total Carbohydrates 113 g37.6%

Dietary Fiber 10.1 g40.3%

Sugars 42.9 g

Protein 60 g120.7%

Vitamin A 78.4% Vitamin C 56.5%

Calcium 36% Iron 63.5%

*Based on a 2000 Calorie diet

Thai Wontons Recipe