A simple and delicious idea with Brie and Almond Fingers.

1. Cut the cheese into fingers about 2 inches long.

2. With a fork whisk the egg yolks, dip the cheese fingers in this before rolling in the almonds. Put aside. 3. Cut the sheet of spring roll pastry in half to get two equal triangles and now cut two corners off each triangle.

4. With the “Pointed End” facing away from you, place the cheese baton on the pastry, moisten the edges with water and roll up like a cigar. 

5. These can be made a day or so in advance; before deep frying until crispy.

To Serve: Serve with side salad and chutney