My mother made this dessert—spring rolls filled with red bean paste—whenever she prepared spring rolls for dinner. My sister and I were crazy about it. My mother served each spring roll with a scoop of ice cream, and I still think they taste best that way.

Ingredients:

1. Place 2 tablespoons of the adzuki paste in the center of each spring roll wrapper.
2. Brush the edges of the wrappers lightly with water. Fold in the edges of a wrapper, pressing lightly to seal, then roll up into a neat package. Let the roll sit seam side–down as you roll the others.
3. Place several inches of oil in a pot with high sides and bring to 320°F. Deep fry as many spring rolls as will fit without crowding the pan in the oil until golden brown. Remove with a skimmer and set aside. Repeat with the remaining spring rolls, if necessary. Serve hot.