Step 1

Wrap each spring roll wrapper around a cannoli mold, then brush the edge with egg white and press firmly to seal.

Step 2

Heat the oil to 175°C (350°F) and fry the cannoli shells for 2–3 minutes, or until golden brown and crispy.

Step 3

Transfer the shells to a wire rack or paper towel and allow them to cool completely before removing the molds.

Step 4

In a bowl, combine the ricotta, finely diced fresh dates, vanilla extract, and ground cardamom. Fold gently until well combined.

Step 5

Transfer the filling to a piping bag fitted with a plain round tip.

Step 6

Pipe the filling into both ends of each cooled cannoli shell until completely filled.

Step 7

Dip both ends into the crushed pistachios.

Step 8

Dust with icing sugar and drizzle with date syrup, if desired.

Step 9

Serve immediately while the shells are still crisp.