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Goat Cheese Egg Rolls

 Goat Cheese Egg Rolls
8 ServingsPrep: 25 min. Cook: 5 min./batch


  • 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


  • 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).

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Goat Cheese Egg Rolls (continued)

Nutritional Facts: 1 egg roll with 1-1/2 teaspoons sauce equals 292 calories, 17 g fat (4 g saturated fat), 22 mg cholesterol, 385 mg sodium, 28 g carbohydrate, 2 g fiber, 7 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer