Source: Jewish Holiday Kitchen - Joan Nathan

INGREDIENTS:

DIRECTIONS:

1. One hour before beginning, remove the egg-roll wrappers from the freezer. Cut each in half. Combine the almonds, 1½ cups of the sugar, and the eggs. Mix well and add the orange blossom water and lemon rid. combine well. Place 1 heaping tsp of the filling in the center of each wrapper and roll up like a jelly roll. Moisten the ends to secure.
2. Fill a heavy frying pan with 4 inches of oil. Heat the oil and drop the cigars in, a few at a time. When they are light gold in color, turn and then drain immediately.
3. In a small, heavy saucepan, bring the remaining i cup sugar and ½ cup water to a boil over a high heat, stirring until the sugar dissolves. Add the honey. Cook briskly, undisturbed, until a small bit dropped into ice water immediately forms a soft ball. When the syrup cools to lukewarm, dip in the cigars. Drain off the syrup and place on a platter.