Steps

1. Separate the spring roll wrappers one by one.
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2. Place 2 shiso leaves on a spring roll wrapper, then place 1 piece of Sato's Ippon Cut Mochi on top.
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3. Break off mentaiko and place 10g to 12g per piece of mochi, pressing it onto the mochi.
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4. Place twice the amount of pizza cheese as mentaiko on top of the mochi.
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5. Fold the wrapper once towards you, then fold both ends inwards.
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6. Roll from the front to the back, pressing out any air.
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7. In a bowl, combine 2 tsp flour and 2 tsp water to make a spring roll paste.
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8. Apply the paste to the end of the spring roll and seal it tightly.
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9. Similarly, wrap the remaining spring rolls with Sato's Ippon Cut Mochi, shiso leaves, mentaiko, and pizza cheese, and seal with the paste.
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10. Pour about 1cm of vegetable oil into a frying pan and heat over medium heat.
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11. Place the spring rolls into the heated oil.
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12. Fry over medium heat, turning the spring rolls until they are golden brown all over.
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13. If there is little oil, roll the spring rolls as you fry them.
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14. To make the wrapper crispy and the mochi and cheese inside gooey, fry the spring rolls while rolling them to ensure the mochi is cooked through.
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15. If the heat is too strong, only the wrapper will burn, so fry while rolling over medium-low heat. 【Here's the trick!】 To fry evenly, place the parts that burn easily or are not yet fried facing down.
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16. Transfer the fried spring rolls to a paper towel to drain excess oil.
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17. Cut the spring rolls and arrange them on a plate. Taste and sprinkle with Ajishio or Tabasco if needed.
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