De-vein and salt the shrimp, then rinse with sake. Coat in katakuriko and boil in hot water.
The shrimp are cooked when their color changes.
Slice cheese into 4 even pieces. Rinse the shiso leaves and pat dry. Cut the shrimp into halves. Cut the spring roll wrappers in half diagonally to make triangles.
Arrange the shiso leaves, cheese, and 3 cuts of shrimp (in that order) on each wrapper, drizzle with mayonnaise and season with a pinch of salt and black pepper, then wrap.
Deep fry the rolls. Since the filling is precooked, when the spring rolls turn golden brown they are done. Remove from the oil and drain.
Eat the rolls either as is, or with salt, soy sauce, chili sauce, or dip of your choice.
Story Behind this Recipe
Beer is tasty, but it cools the body. Why not create a nice balance with a warming snack? Both shrimp and shiso are warming. Enjoy this snack-like dish that can be eaten with your hands.
Prepping the shrimp removes the fishy smell and gives them a plump texture. I made the wraps slim and stick-like on purpose to make them more snackable. Since they're visually pleasing, they're great for serving to guests.