Roll up thinly sliced pork and fry to a crispy finish. Shallow fry them in a frying pan when you're short on time.
My wife had these at a friend's house, and she taught me how to make them. Nowadays it's a part of my repertoire. I think I'm going to try different variations of rolls!
I used just one slice of pork per roll here, but they may be even tastier if you roll a few slices at once. I rolled ume paste and shiso leaves, but try adding various things for a change.
Enjoy Japanese food around the world.