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.

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.

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Line a baking sheet with Gefen Parchment Paper.

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.

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.

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.

Spray wontons generously with cooking

spray and bake on the lower rack of the

oven for 12–14 minutes.

While the wontons are baking, combine

sauce ingredients in a small pot and heat

just until simmering.

To serve, top wontons with chili sauce and garnish with black sesame seeds and sliced scallions. Serve immediately.