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.
- Place 2 tablespoons of the adzuki paste in the center of each spring roll wrapper.
- 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.
- 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.
© Rika’s Modern Japanese Home Cooking by Rika Yukimasa, Rizzoli New York, 2020. Photography © Teruaki Kawakami.
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