1. In a medium bowl, place the ground lamb,
soy sauce, ginger, salt, and black pepper.
Break up the meat with a fork and mix well
to combine.
2. Place the mushrooms, three scallions, and
garlic into the bowl of a food processor
while the machine is running, and process
until finely minced. Add to the lamb
mixture along with the sweet chili sauce,
and mix well to incorporate.
3. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
4. Line a baking sheet with Gefen Parchment Paper.
5. To assemble the wonton cones: Place an
egg roll wrapper on a piece of parchment
paper. Using a six-inch (15-centimeter) plastic soup bowl as a guide, trim the edges of the wrapper with a sharp knife, creating
a six-inch (15-centimeter) circle of dough. Cut a three-inch (eight-centimeter) slit in the dough halfway down the center.
6. Dip a pastry brush into water and wet
the edges of the egg roll wrapper, as well
as the two sides of the slit. Place a mound
of filling onto a spoon (I used a dessert-
sized spoon) and place it on one side of
the slit, shaping it gently with your fingers
to form a triangular shape — the tip of
the triangle would be at the middle of the
wrapper, with the base at its edge. Starting
at the slit, begin rolling the wrapper over
the filling, and continue rolling in a circular motion until the wonton forms a cone shape. You may need to add a bit more water at the edge of the wrapper to make it stick to the other end.
7. Turn the cone upside down, and push
the filling down gently into the cone with
your fingers or a small spoon. Pinch the
edges of the wrapper down over the
filling at the bottom of the cone to form
the base — there will still be a hole in the
center, and the filling will not be fully
covered. Stand the cone upright onto the
baking sheet and repeat with remaining
wrappers to form 18 wonton cones.
8. Spray wontons generously with cooking
spray and bake on the lower rack of the
oven for 12–14 minutes.
8 Servings
1 Hour
Allergens
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