Steps

1. Leave the **spring roll wrappers** at room temperature for about 10 minutes to make them easier to peel.
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2. Remove the stems from the **8 shiso leaves** and cut them in half lengthwise.
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3. Cut each of the **2 cut mochi** into 8 equal pieces.
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4. Remove the pulp from the **mentaiko (50g)**.
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5. Peel the **spring roll wrappers**, which have been brought to room temperature, one by one.
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6. Cut the **spring roll wrappers** into three equal lengths.
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7. Place a cut **spring roll wrapper** with the shiny side down on a flat surface.
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8. On the front part of the **spring roll wrapper**, place the flaked **mentaiko** and one piece of the cut **mochi**.
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9. Fold into a triangle twice.
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10. After folding, place the cut **shiso leaves** on the remaining space with the surface side down.
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11. Fold further.
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12. Apply water to the edge and seal. (Key Tip!) Placing the shiso leaves at the end of the wrap makes them visible through the wrapper for a beautiful finish.
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13. For the remaining **cut mochi**, wrap them with halved remaining **spring roll wrappers** and **shiso leaves**.
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14. Heat **about 5mm of vegetable oil** in a frying pan over medium heat.
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15. Arrange the Shiso Mochi Mentaiko Spring Rolls in the frying pan.
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16. Once the bottom is browned, flip them over and pan-fry until golden brown all over.
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17. Remove the cooked spring rolls and drain the excess oil.
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18. Plate the spring rolls.
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19. (Key Tip!) The mochi will become hard over time, so eat them soon after cooking or reheat them in the microwave if they have cooled down.
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