Leave the cream cheese to warm to room temperature or carefully microwave it before use to soften.
Cut the spring roll wrappers in half with a pair of kitchen scissors to make 20 wrappers.
Mix together the cream cheese, mentaiko, and black pepper. I used the mentaiko shown in the photo, which I found at Costco. You can make these without mentaiko if you'd prefer though.
Spread a strip of mentaiko-cheese paste onto one edge of the spring roll wrapper and line up 4 edamame beans on top (as shown in the photo). Roll the spring rolls up and place them seam-down. (If you place them seam-down you don't have to worry about fixing the loose edge in place.)
You can get your kids to help out with these, I'm sure they'd have a lot of fun They should look like this at the end.
To toast the spring rolls, place a sheet of aluminum foil in an oven and toast the spring rolls seam-down for 4-5 minutes. Then flip them over and toast for a further 2-3 minutes. Keep an eye on the rolls so that they don't burn. Once they've browned, they're ready to serve.
Eat them whilst they're hot and crispy
Story Behind this Recipe
When eating out I've had both spring rolls with cream cheese and spring rolls with edamame, so I decided to see what would happen if I combined them Then I added some of my favourite mentaiko and cooked them in the oven (since I couldn't be bothered with frying them). They came out really well and everyone loved them! Now I have these all the time.
You can add more edamame if you'd like, but if you add in 4, they're spaced out just enough so that you get a bean with each bite.