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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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:
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.
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