Steps

1. Gently separate 5 spring roll wrappers and let them sit at room temperature for 10 minutes.
   🕒 00:50
2. Cut 2 baby cheeses lengthwise into 5 equal pieces.
   🕒 00:56
3. Cut 5 chikuwa (fish cakes) in half crosswise.
   🕒 01:02
4. Stuff one piece of the cut baby cheese into the hollow of each chikuwa.
   🕒 01:08
5. Remove the stems from 5 shiso leaves and cut each leaf in half.
   🕒 01:18
6. Cut each of the room-temperatured spring roll wrappers in half diagonally with a knife or kitchen scissors.
   🕒 01:26
7. Place one half spring roll wrapper flat with the seam side down. Place 1/2 shiso leaf on top of the wrapper, facing down.
   🕒 01:37
8. Place one stuffed chikuwa on top of the shiso leaf, near the edge closest to you.
   🕒 01:51
9. Fold one side of the wrapper inward over the chikuwa, allowing a small portion to extend slightly. If the tip is too long, fold it inward slightly.
   🕒 01:51
10. Fold in the exposed edges of the spring roll wrapper and roll tightly from the front.
    🕒 02:05
11. Once rolled, moisten the seam with water and press firmly to seal. (Key Tip: Chikuwa expands when heated, so don't roll the wrapper too tightly. Leave a little slack to prevent bursting.)
    🕒 02:11
12. Add oil to a frying pan to a depth of about 3mm (a bit more than usual) and heat over medium heat.
    🕒 02:48
13. Once the oil is hot, carefully place the rolled wrappers in the pan with the seam side down.
    🕒 03:01
14. Once the bottom is golden brown, flip and cook the other side until golden brown.
    🕒 03:10
15. Remove from the pan as they become evenly browned and drain excess oil.
    🕒 03:23
16. Once drained, arrange on a plate and serve. Finished!
    🕒 03:35