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Thai Wontons

  • 16servings
  • 317calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, D, E
MineralsNatrium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound lean ground lamb

  2. 1 tablespoon peeled, minced gingerroot

  3. 1 tablespoon minced garlic

  4. 2 tablespoons minced fresh cilantro

  5. 2 tablespoons minced fresh mint

  6. 1 tablespoon sesame seeds, lightly toasted

  7. 1/2 teaspoon ground cumin

  8. 1/8 teaspoon salt

  9. 8 egg roll wrappers

  10. 1 tablespoon water

  11. Vegetable oil

  12. 3 tablespoons teriyaki sauce

  13. 3 tablespoons honey

  14. 3 tablespoons creamy peanut butter

  15. 2 tablespoons hot sauce

  16. 1 tablespoon lime juice

  17. 2 teaspoons dark sesame oil

Instructions Jump to Ingredients ↑

  1. Cook ground lamb, gingerroot, and garlic in a large skillet over medium heat until browned, stirring until meat crumbles; drain.

  2. Combine lamb mixture, cilantro, mint, sesame seeds, cumin, and salt in a bowl; stir well, and set aside.

  3. 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.

  4. 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.

  5. Combine teriyaki sauce and remaining ingredients; stir well. Serve wontons with peanut sauce.

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