Mochi and Mentaiko Spring Rolls

A perfect pairing of mochi rice cake and mentaiko! These spring rolls make great appetizers and go well with drinks, too.

Mochi and Mentaiko Spring Rolls
Photographed by HITOSHI MATSUSHIMA


Recipe by
Masami Kobayashi

Average

Seafood

Vegetables

Party

420kcal

20minutes

Calorie count is per serving.

Ingredients (Serves 4)

  • 6 spring roll wrapper
  • 4 mochi rice cakes (pre-cut into rectangles) (200 g)
  • 1 sac spicy mentaiko (large) (120 g)
  • 15 scallions
  • [Flour paste]

    • 3-4 tbsp flour
    • 2-3 tbsp water
  • Red-tip leaf lettuce, as needed
  • Cherry tomatoes, as needed
  • Mayonnaise (preferably Japanese)
  • Oil for deep frying

Directions

1

Cut the spring roll wrappers in half to make a total of 12 rectangles. Cut each of the mochi pieces lengthwise into six bars. Cut the spicy mentaiko across in half, and then lengthwise into 6 equal pieces, to get 12 pieces in total. Chop the scallions.

2

Take one rectangle wrapper and lay it horizontally across in front of you. Coat both ends and the far side of the rectangle with [Flour paste]. Sprinkle 1/12 of the scallions (approx. 1 tbsp) horizontally just shy of the center. Lay 2 mochi bars and 1 piece of mentaiko on top of the scallions. Spread a small amount of mayonnaise along the mochi, roll up the wrapper, and press down lightly to seal. Press the edges down as well. Repeat the process to make 11 more spring rolls.

3

Pour oil into a deep frying pan to a depth of 3 cm and heat to 170-180 degrees Celsius. Deep-fry the spring rolls for 1-1/2-2 minutes until golden brown.

4

Plate and garnish with red-tip leaf lettuce and cherry tomatoes.