Okay, it's not really sushi, but who cares?
What you need:
- Food coloring, if desired
- Spring roll wrappers - small (8") ones,
- Fruit - mango, kiwi, persimmon, banana, strawberry,
and whatever else you can cut into strips. The more
flavors and textures, the better.
- Anko, if desired
Make some rice,
adding 1.5 tablespoons of sugar and one drop of
food coloring (if desired) to the water for each cup of dry rice.
When that's cooked and cooled down a little, prepare
the wrappers. Soak one sheet
at a time in a pan of warm water big enough to hold the whole
thing. Push it under
the surface of the water and let it soak undisturbed
for about 2 minutes, until pliable. Then take it out
of the water. They're fragile and edges will almost certainly develop small
tears along the edges, but if you're careful you should be able to lift
it out without those going too deep. Place it flat on
a paper towel, put another towel on top, and gently
press the excess water out. Then place another wrapper
in the water to soak.
Leave the wrapper on the paper towel. Gently spread
a thin layer of rice on it, leaving 1/2 inch around
the edges free. Be careful not to tear the wrapper!
Then lay strips of fruit on the rice, same as if you
were making regular sushi,
and add a line of anko if you're using that. Then roll
the wrapper toward yourself, again as if you were making
regular sushi. Finally, cut the roll into one-inch lengths.