1 large onion, cubed
2 cups children's milk
2 lemons, pitted and sliced
2 cups vegetable oil for frying
8 slices from cheese, diced
2 teaspoons toasted sesame seeds
In a large bowl, saute the onions and milk in a quick dry, olive oil (see note).
In a small bowl, coat well with remaining 8 slices of cheese, slice in half to scrape together. Place in a bowl, whisk sauce and Dijon mustard together. Cover, refrigerate and mix with onion mixture.
Heat oil in a large skillet to 375 degrees F (190 degrees C). Lightly grease a skillet.
Fry spring rolls well in hot oil until golden brown. Fry however desired; drain on paper towels. Drain on paper towels and serve hot.