Steps

1. Leave the spring roll wrappers at room temperature for about 10 minutes.
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2. Cut each of the 2 kirimochi pieces into 4 equal parts, then cut them in half lengthwise.
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3. In a bowl, combine 30g whitebait, 2 tsp olive oil, and a pinch of salt. (Key Tip: Coating the whitebait with olive oil helps it to clump together better.)
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4. Cut the 1 sheet of nori in half, then cut it again into 16 thin, long strips.
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5. Cut the 5 spring roll wrappers, softened at room temperature, into 3 equal long strips.
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6. Place a cut spring roll wrapper shiny side down. Lay a long strip of nori slightly above the center, then place the mixed whitebait and one piece of cut kirimochi on the near side. (Key Tip: Placing the nori slightly above the center of the spring roll wrapper ensures a neat finish.)
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7. Fold into a triangle and seal the edge with a little water.
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8. Repeat with the remaining nori and kirimochi until all are wrapped.
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9. Lightly oil a frying pan and heat over medium heat.
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10. Place the wrapped bites seam-side down in the pan and cook until the bottom is golden brown.
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11. Flip them over and cook until both sides are golden brown. (Key Tip: Cutting the mochi into smaller pieces allows them to cook through quickly, ensuring the spring roll wrappers achieve a nice color at the same time.)
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12. Once browned all over, remove from the pan and drain off excess oil.
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13. Arrange on a plate.
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14. If the flavor is too mild, they are also delicious served with salt or mayonnaise.
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