250g pitted dates, finely chopped
40g chopped walnuts, cashews or almonds
finely grated zest of 1 large lemon
1 tablespoon orange juice
300g (1 packet) won ton wrappers
peanut oil, for deep-frying
icing sugar, for dusting

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1.In a bowl, combine the dates, walnuts, lemon zest and orange juice and mix thoroughly, adding more orange juice if the mixture is too dry – it needs to hold together and this will depend on the quality of the dates.
2.Form the date mixture into small cylinders, about 5cm long, with a 2cm diameter.
3.Lay the won ton wrappers out on a clean work surface and place a date cylinder over each, positioning it closer to one corner.
4.Starting from the filled end, roll up each wrapper to enclose the filling and twist the ends to seal.
5.Repeat until all of the won ton wrappers and filling are used.
6.Heat the peanut oil in a wok or large heavy-based frying pan over medium heat.
7.Gently lower the won tons into the hot oil and deep-fry, in batches, for about 2 minutes, turning once, until they are golden brown all over.
8.Remove the won tons using a slotted spoon and drain on a paper towel.
9.Allow to cool and dust with icing sugar before serving.

This is an edited extract
from The Complete Asian
Cookbook by Charmaine
Solomon, with Deborah
Solomon & Nina Harris
(Hardie Grant Books, RRP
$70). Available in stores
nationally. Illustrations by
Amy Wright. Photography
by Alan Benson.