■Ingredients (6 spring rolls)
3 spring roll wrapper
6 shiso leaves
2 marinated cod roe (cut them into 1cm wide)
1 rice cake
2 slices of cheese
1. Cut the spring roll wrappers in half
2. Arrange cut shiso leaves at the bottom of the spring roll wrapper, then rice cake and marinated cod roe, top with cheese.
3.Put water on three sides (top, left and right) and wrap (When done, put water again). Twist the sides so the filling does not come out.
4. Heat 2cm of oil in a pan. Fry the spring rolls until golden brown.