Shishamo Wrap

Langkah-langkah

1. Quickly rinse shishamo under running water and pat dry with paper towels.
2. Cut the egg roll wrappers in half.
3. Place shiso and shishamo on the egg roll wrapper as you see in the picture. Roll it up from the bottom and seal the edge with the mixture of flour and water.
4. In a large non-stick frying pan, heat the oil on medium-high heat. If you are new to frying, check this post.
5. When it’s hot, place the shishamo wraps in the pan and fry until golden brown.
6. Serve immediately and squeeze lemon before you eat. You can also serve with matcha salt and shichimi togarashi as well.
7. You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month. Reheat in the oven toaster or oven till crisp and heated through.