Instructions: Place egg roll wrappers on cutting board and brush them with the egg wash.

Place cilantro leaves in the center of the wrapper, then place a fig on top of the leaves, then 1/2 ounce of the cheese on top of the fig, then pine nuts on top of the cheese. Fold corners of the wrapper toward the center, making what looks like a sealed envelope. Pinch edges of the wrapper together, being sure that all the edges are sealed.

Place a saute pan on medium-high heat. When the pan is hot, add the sherry and white wine. Let the alcohol burn off. While this is happening, place the pouches in the boiling water. When the water comes back to a boil, remove the pouches from the water and place on a plate. Be sure to place the purses so that you can see the leaves.

Reduce or cook down the wine by about half. Add the soy and butter. Take off heat and stir the sauce until the butter is completely melted; drizzle over and around the pouches. Garnish with whole chives and cilantro sprigs.

Serves 4.

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