Thai Wontons

Thai Wontons

Oxmoor House JANUARY 1994

  • Yield: 16 appetizers.


  • 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.

Nutritional Information

Amount per serving
  • Calories: 317
  • Calories from fat: 87%
  • Fat: 30.7g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.9g
  • Carbohydrate: 6.7g
  • Fiber: 0.0g
  • Cholesterol: 21mg
  • Iron: 0.0mg
  • Sodium: 212mg
  • Calcium: 0.0mg

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Thai Wontons recipe