Line a sheet pan with parchment paper.

In a medium-size bowl, mix together the cheese, fig spread, and rosemary.

Take one wrapper, brush or moisten the edges with water (or beaten egg white). Place about 1 teaspoon of the cheese mixture in the center of the wrapper. Carefully fold the wrapper in half and press the edges together to seal. Place the completed dumpling onto the sheet pan. Repeat for the remaining wrappers.

In a shallow pan, add enough cooking oil to about a depth of 1-inch. Heat the oil over medium heat to about 325-350 degrees F. Carefully add the dumplings to the oil one at a time. Do not overcrowd the pan. Cook about 3-4 dumplings at a time. Cook the dumplings for about 1 minute or until the edges are a light golden brown.

Drain on paper towel. Serve warm!