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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
1/2 cup finely chopped walnuts, toasted |
1/2 cup pitted dates, finely chopped |
1 teaspoon ground cardamom |
1 teaspoon ground cinnamon |
1 log (8 ounces) fresh goat cheese |
8 egg roll wrappers |
oil for deep-fat frying |
1/4 cup raspberry vinaigrette |
1 teaspoon reduced-sodium soy sauce |
Directions:
1. In a small shallow bowl, combine the walnuts, dates, cardamom and cinnamon. Cut cheese into eight pieces; shape each piece into a 3-in. log. Roll in walnut mixture.
2. Place one cheese log in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels.
4. Combine vinaigrette and soy sauce; serve with egg rolls. Yield: 8 egg rolls (1/4 cup sauce).
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