I used whole wheat potato bread. You need to use very soft bread with a little sweetness.
- Lay the bread out and pound them thin. You can cut the edge, but I find it quite tasty with the edge. It's up to you.
- Put a thin piece of egg tofu /Japanese tofu (玉子豆腐) on top of the bread and spread whatever filling you like in a thin layer. Here I used home made egg tofu with egg white only--normally it would look yellowish.
- Roll them up tightly and seal the edge nicely with some beaten eggs. It's very important to keep them together.
- Dip into egg batter. Gently fry the rolls until they crisp up.
This one was made with black bean puree..
This one was made with flavored mayonaise.
This one was made with pickled apricot.
The last one was made with Korean spicy bean paste.
Put them all together, and you get a nice platter!