Spring rolls (triangular rice cake spring rolls) | Recipe transcription from Evening Diner

Cut the mochi into 3 or 6 pieces to match the size of the spring roll wrapper.
Cut the pork belly slices into appropriate sizes and separate each slice.
Divide a sheet of nori lengthwise into 4 equal pieces, then cut into smaller pieces.
Add hot water (not listed) to the mashed potato base, mix well, add (A), mix lightly, and roll into appropriate size balls.
Stack 4 to 5 spring roll wrappers and cut them lengthwise into 3 equal parts.
Dissolve the flour in water.

Place cut mochi, pizza cheese, and pork belly slices on the spring roll wrapper.
Fold it into a triangle starting from the front, and at the end of the roll, coat it with flour dissolved in water.
Top with sheet nori, torn mashed potatoes, cut mochi, and mentaiko, and wrap in the same way.
Place the sweet bean paste and cut mochi on top and wrap in the same way.

Heat the oil in a frying pan, add 2 pieces and fry until golden brown on both sides.
Once baked, transfer to a vat and drain the oil.

Arrange spring rolls, ketchup, parsley, and cherry tomatoes on a plate.