Defrost the edamame and remove the beans from the pods. Separate the spring roll wrappers and cut each in half.

Lay a spring roll wrapper horizontally. Place 1/8 of the edamame and shredded cheese near the bottom edge, leaving about 1 cm space. Sprinkle with salt and pepper. Apply the flour-water mixture along the edges in a 'U' shape, then roll tightly from the bottom and seal the edges.