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Goat Cheese Egg Rolls

This was an original idea I had for some fusion food. Typically, egg rolls are not for dessert -- but why not? This is an interesting and delicious combination. These can be a lot of fun. You could also omit the powdered sugar at the end, and serve with a raspberry vinaigrette with a pinch of soy sauce added, as an appetizer.
  • Total Time
    Prep: 25 min. Cook: 5 min./batch
  • Makes
    8 egg rolls (1/4 cup sauce)


  • 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.
Nutrition Facts
1 egg roll with 1-1/2 teaspoons sauce: 292 calories, 17g fat (4g saturated fat), 22mg cholesterol, 385mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 7g protein.

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