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Thai Wontons

Yield 16 appetizers.

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

Nutrition Information

  • calories 317
  • caloriesfromfat 87 %
  • fat 30.7 g
  • satfat 5.7 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 4.9 g
  • carbohydrate 6.7 g
  • fiber 0.0 g
  • cholesterol 21 mg
  • iron 0.0 mg
  • sodium 212 mg
  • calcium 0.0 mg

How to Make It

  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.

Light and Luscious