1 tablespoon of olive oil or cooking oil 1 large yellow onion, peeled, halved and thinly sliced salt and white pepper 2 egg roll skins 1 egg, well-beaten 6 leaves of fresh basil, finely sliced 1 red pepper, roasted, peeled, seeded and cut into strips 2 oz. Capriole fresh goat cheese (available at Chicagoland Whole Foods Market) 4 fresh prawns, vein removed, tail left on cooking oil for frying     Over a medium flame, heat the olive oil in a medium frypan and then add the sliced onions. Salt and pepper them to taste, reduce flame to low and cook them slowly for 20-30 minutes until they turn a rich golden brown color. Reserve. Heat up some oil in a small saucepot to a 2-inch depth - for frying. Lay a sheet of egg roll skin down on a cutting board and cut out a 4"x4" square out of it. Carefully "paint" the entire surface of the piece with beaten egg. Next, lay a cleaned prawn down near the bottom of the piece, with the tail extending off the right edge. Place a quarter of the goat cheese along the length of the prawn meat and place a strip or two of the roasted red pepper on top of this. Next, place a small amount of the golden onions along the length of the meat. Finally, sprinkle some of the shredded basil and a pinch of salt and pepper on the mound. Fold the bottom flap of the egg roll skin up over the prawn and the left side flap of dough over the prawn end. Brush again with the beaten egg. Now roll the prawn up tightly and reserve. Repeat with the remaining three prawns Drop the strudels in 325° degree oil and fry for 2-3 minutes, or until they turn a light golden color. Remove, blot dry on a towel and serve hot.