Thai Wontons
17 ingredients
5 steps
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
Directions
-
1Cook ground lamb, gingerroot, and garlic in a large skillet over medium heat until browned, stirring until meat crumbles; drain.
-
2Combine lamb mixture, cilantro, mint, sesame seeds, cumin, and salt in a bowl; stir well, and set aside.
-
3Cut 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.
-
4Pour 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.
-
5Combine teriyaki sauce and remaining ingredients; stir well. Serve wontons with peanut sauce.
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