Steps

1. Quarter the persimmon (1, 200g), remove the stem, and peel. Discard any seeds.
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2. Cut the peeled persimmon into thin strips. (This is the key!) Cutting them thinly helps them cook faster, resulting in a melt-in-your-mouth texture and enhancing their sweetness.
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3. Cut the loin ham (3 slices) in half.
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4. Let the spring roll wrappers (6 sheets) sit at room temperature for about 10 minutes to make them easier to separate.
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5. Separate a spring roll wrapper and place it on a flat surface with the shiny side down.
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6. On the side of the wrapper closest to you, place half a slice of the cut ham and mixed cheese (60g).
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7. Place the sliced persimmon on top of the other ingredients.
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8. Sprinkle a small amount of salted kombu for an accent. (This is the key!) The saltiness and umami from the kombu, combined with the sweetness of the persimmon, create an addictive sweet and savory flavor.
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9. Once the ingredients are in place, fold the edge of the wrapper over the filling tightly, then fold in both sides, and continue to roll.
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10. Apply the water mixed with flour to the edge to seal the roll securely. (This is the key!) Sealing with the flour mixture prevents the cheese from leaking out.
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11. Heat a generous amount of oil in a frying pan over medium heat.
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12. Once the oil is hot, place the spring rolls seam-side down in the pan and begin heating. (This is the key!) You can easily make them by pan-frying with a small amount of oil.
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13. Once the bottom is browned, flip the spring rolls and cook the other side.
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14. When the entire spring roll is golden brown, remove from the pan and drain excess oil.
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15. Once drained, plate and serve. Enjoy!
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