Sweet Bean Paste Rolls

These sweet desserts are a tasty way to finish off the last of the spring roll wrappers. They are quick to make, but they are very flavorful. Because they are best served hot, make them at the same time you are making your egg and/or spring rolls but set them aside and don't cook them until you are ready to eat them.

Yield:

Makes 12

Ingredients

1. 17 oz. can of sweet red bean paste
2. 12 spring roll wrappers
3. powdered sugar for dusting

Directions

1. On a clean work surface, orient a wrapper so that a corner points toward you. Place 2-3 tablespoons of filling (more if your wrapper is larger) near the corner closest to you. Fold that corner over the filling and then fold the sides over toward the center. Roll the rest up toward the far corner. Wash the edges of the far corner with the beaten egg white and gently seal the egg roll. Repeat until all of the filling or the wrappers are gone.
2. In a medium saucepan, heat the frying oil to 375°F and fry 3-4 rolls at a time for about 2-3 minutes at 375°F to reach golden brown.
3. When the rolls are done, remove from oil and let cool on a baking rack. Dust with powdered sugar before serving. Makes about a dozen.

Notes