Goat Cheese Egg Rolls

• 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

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 375u0b0. 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.

walnuts, dates, ground cardamom, ground cinnamon, goat cheese, egg roll wrappers, raspberry vinaigrette, soy sauce

Taken from www.tasteofhome.com/recipes/goat-cheese-egg-rolls/ (may not work)