Thai Wontons

Recipe from

Oxmoor House

Nutritional 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


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


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. Serve wontons with peanut sauce.

Light and Luscious,

Oxmoor House

January 1994