Thai Wontons Recipe


Main Ingredient


 Lean ground lamb1⁄2 Pound
 Peeled minced ginger1 Tablespoon
 Minced garlic1 Tablespoon
 Minced fresh cilantro2 Tablespoon
 Minced fresh mint2 Tablespoon
 Sesame seeds1 Tablespoon, lightly toasted
 Ground cumin1⁄2 Teaspoon
 Salt1⁄8 Teaspoon
 Egg roll wrappers8
 Water1 Tablespoon
 Vegetable oil1 Tablespoon
 Teriyaki sauce3 Tablespoon
 Honey3 Tablespoon
 Creamy peanut butter3 Tablespoon
 Hot sauce2 Tablespoon
 Lime juice1 Tablespoon
 Dark sesame oil2 Teaspoon

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 mg

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


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.