Fukushima’s Anpo persimmons are characterized by their melty, smooth texture and rich sweetness.
You will be amazed at the traditional technique used to achieve this beautiful orange color and concentrated sweetness without using any additives.
It’s delicious to eat as is, or to make spring rolls with cream cheese.
TOC
INGREDIENTS for Spring Rolls: 2 servings
- 6 spring roll wrappers
- 1 Anpo persimmon
- 60g cream cheese
- 3 tbsp vegetable oil
Mixture of flour and water
- 1 tsp flour
- 1 tsp water
INSTRUCTIONS for Spring Rolls
STEP
Make the filling
- Remove the stem and seeds from the Anpo persimmon and cut into bite-sized pieces.
- Cut the cream cheese into 1cm cubes.
STEP
Wrap with spring roll wrapper
- Bring the spring roll wrappers to room temperature.
- Place the spring roll wrapper diagonally with the smooth side facing down (outside when rolled), with the corner facing you.
- Place the filling on the spring roll wrapper and roll it once from the front. Fold both ends into the center and roll again. At the end of the roll, apply a mixture of flour and water to make it stick.
Roll it tightly at first while removing the air, and then roll it a little more loosely at the end to get a delicious, crispy spring roll.
STEP
Cook in a frying pan
- Add vegetable oil to a frying pan, heat over medium heat, and place the rolls with the ends facing down.
- Fry until browned on both sides.
