In a bowl, mix ground walnuts, sugar, and rose water.
Place one egg roll sheet lengthwise on a work surface. Brush lightly with butter. Spread about 1 tablespoon walnut mixture on bottom end of sheet, leaving 1½cm (½in) on bottom and sides uncovered. Fold uncovered bottom end of sheet over filling, then fold in sides and roll up to enclose filling completely. Brush end with water to seal. Repeat to fill and roll remaining sheets.
Heat oil to 160˚C (325˚F) in a deep fat fryer. Fry rolls, turning often to brown evenly, for 4 minutes, or until golden.
While still hot, dip rolls into syrup. Let excess syrup drip off. Arrange on a serving plate. Any other type of nuts could be used for stuffing.
CHEF NOTES
Algerian sweets made from egg roll shells, can not be substituted with Phyllo dough.
