Directions

• 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.
• 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.
• 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.
• Combine vinaigrette and soy sauce; serve with egg rolls. Yield: 8 egg
• rolls (1/4 cup sauce).