PREPARATION:
1. Blend the candied Chinese dates together with the coconut cream well. Transfer to
a wok, add sugar and stir over low heat until it all comes together.
2. Cut the spring roll sheets into 4"x4" pieces; place on a plate and cover with a
damp cheesecloth.
3. Spread the candied date mixture evenly on a spring roll sheet about 1/2 cm thick,
leaving a border of about 1/2 cm around the edges. Place another sheet on top and press
firmly. Continue spreading until finished.
4. Preheat the oil over medium heat. When the oil is hot, deep-fry the crape until
golden and crispy. Remove from the oil and drain; cut into pieces.
5. Arrange on a plate and serve at once while piping hot.
