Steps

1. Cut the spring roll wrappers in half.
   🕒 02:10
2. Place 2 halved spring roll wrappers on top of each other, place 1 wiener on top, roll it up, and seal with water. [Tip!] The original recipe uses 2 layers of wrappers.
   🕒 03:01
3. Cut the wrapped wiener spring rolls into 3 equal pieces.
   🕒 04:40
4. Add oil to a pot and heat over medium heat.
   🕒 05:13
5. Once the oil is hot, deep-fry the cut wiener spring rolls.
   🕒 07:45
6. Sprinkle salt and pepper to taste over the fried wiener spring rolls.
   🕒 08:10
7. (Ryuji's Arrangement) Cut 1 spring roll wrapper in half.
   🕒 12:26
8. Place 1 shiso leaf and 1 wiener on the cut spring roll wrapper, roll it up, and seal with water.
   🕒 12:33
9. Place 1 shiso leaf, 1 wiener, and half a slice of cheddar cheese on another spring roll wrapper, roll it up, and seal with water.
   🕒 14:45
10. In a bowl, combine 1 tbsp mayonnaise, 2 tsp grain mustard, Ajishio to taste, and 1 tsp honey, then mix to make the honey mustard sauce.
    🕒 19:01
11. Add oil to a pot and heat over medium heat (around 180°C).
    🕒 19:53
12. Once the oil is hot, deep-fry the spring rolls wrapped with shiso and wiener.
    🕒 19:53
13. Also deep-fry the spring rolls wrapped with shiso, wiener, and cheddar cheese. [Tip!] Frying at a high oil temperature for a short time helps prevent the cheese from leaking out.
    🕒 20:33
14. Drain the oil from the fried spring rolls, and once cooled slightly, cut them into 2 equal pieces. [Tip!] Cutting them after frying helps to lock in the wiener's juices, resulting in a juicier finish.
    🕒 21:28
15. If desired, sprinkle with Ajishio to taste, garlic powder to taste, and pepper to taste.
    🕒 23:11
16. Serve with the prepared honey mustard sauce to complete.
    🕒 24:09