I first saw a recipe for these in the Complete Asian Cookbook, by Charmaine Solomon - and, of course, I have altered the recipe to suit my own taste preferences.
- Pre made packages wonton wrappers
- 1 cup pitted dates
- 1/2 cup walnuts
- Zest of 1/2 Navel Orange
- Juice of 1/2 Navel Orange
- 1/2 teaspoon freshly ground cinnamon
- pinch salt
- 1 egg - lightly beaten
In a food processor, blitz the dates and walnuts. Not too much - leave the walnuts chunky enough to provide a bit of texture. Mix the date and walnut mixture in a bowl with the orange zest and juice, the salt and cinnamon. Lay out wonton wrappers on a clean, dry surface. Place a small log of the mixture towards one corner of each wrapper. Roll from the corner, closest to the mix, and use the egg to seal the wrapper. twist the ends and seal with egg, also.
Deep fry the wontons at the highest setting of your deep fryer until golden brown. Drain on paper towel. Arrange on a serving plate and dust with icing sugar.