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1
Prepare the ingredients: remove the stems from shiso leaves and cut each leaf in half lengthwise. Slice the cheese into 8 small pieces by first cutting in half horizontally, then cutting diagonally both ways.
2
Place chicken breasts in a heatproof container, season with salt and black pepper, drizzle with sake, and toss to combine.
3
Cover loosely with plastic wrap and microwave at 600W for 1 minute 30 seconds. Flip the chicken and microwave again for 1 minute 30 seconds until cooked through.
4
Transfer to paper towels and blot away excess moisture. Let cool until cool enough to handle.
5
Cut each spring roll wrapper into 3 roughly equal pieces. Mix flour with water to make a paste for sealing the rolls.
6
Once the chicken is cool, tear it by hand into bite-sized pieces.
7
Take a piece of wrapper and place cheese near the closest edge, then top with chicken and plum paste. Fold into a triangle: fold up twice, then fold in the shiso leaves on the left and right sides, and finally fold up the top point.
8
Brush the seam with flour paste and seal the roll.
9
Deep-fry in hot oil until both sides are golden brown and crispy. Serve warm.
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