Peel and devein the shrimp, lay them flat and drizzle with sake. Cut the hard ends off the asparagus.
Pat dry the shrimp and asparagus with kitchen paper. Season the shrimp with salt and pepper and prepare flour dissolved in water in a small container.
Line up a shrimp, 3 sticks of asparagus, and cheese on a spring roll wrapper as shown. Roll up and secure with the flour and water paste.
Fry at 360°F/180°C for 4-5 minutes while turning the rolls. Drain the oil and transfer to a serving plate. Eat as is.
Story Behind this Recipe
I ate them at a cafeteria, and realized they would be easy to make at home, so now I make them a lot.
Make sure you pat dry at step 2 with kitchen paper. If there's excess moisture, the wrappers will rip easily. Refer to the wrapper package to see how to wrap the spring rolls correctly. They are tasty with ponzu sauce or lemon.