Black sesame spring roll
These sweet-style spring rolls are wrapped in plenty of black sesame bean paste. When wrapping sweet ingredients such as bean paste in the skin of spring rolls, it is recommended to make them thinner, taking into consideration the volume they take when you eat them. This time I used black sesame paste, but it's also delicious when wrapped in maron paste or thinly sliced yokan.
How to make it
1
Cut the spring roll skin in the middle half so that it becomes a semicircular shape. Place 10g of black sesame paste in the center of the skin.
2
Squeeze 10g of sweet potato paste over the black sesame paste.
3
Roll it round and paste it using flour glue to prevent the ingredients from leaking out.
4
Heat the frying oil to 160-170°C and gently add it while adjusting the shape. Fry with oil so that the whole thing is evenly golden brown. If the surface is crispy, remove it and lean it on a net to drain the oil. Cut into small pieces and serve on a plate.
8 ingredients
-
- Uses a round type of spring roll
- 4 sheets
-
- Black sesame bean paste
- 80g
-
- Sweet potato paste
- 80g
-
- Flour paste
- Appropriate amount
-
- Fried oil
- Appropriate amount
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