1 tsp Yuzu juice - or substitute with lemon juice)
Directions
Make curry mayo sauce by combining the ingredients
Make spicy mayo sauce by combining the ingredients
Make chili sauce by combining the ingredients
Lightly season the pork with salt and pepper.
For the Nori and Egg Roll Cutlet: Cut the roasted seaweed and omelette in half. Place two slices of pork vertically, then place the omelette with nori on top, ensuring to tightly roll to prevent air from entering. Repeat to make 2 rolls in total.
For the Crab Stick and Shiso Cheese Roll Cutlet: Cut the crab stick in half. Cut one slice of cheese in half. Place two slices of pork vertically, then lay the shiso leaves on top. Place the sliced cheese and crab stick, then roll tightly to prevent air from entering. Repeat to make 2 rolls in total.
For the Asparagus Curry Cheese Roll Cutlet: Cut the asparagus in half. Cut one slice of cheese in half. Place two slices of pork vertically, then spread curry mayo sauce. Place the sliced cheese and asparagus, then roll tightly to prevent air from entering. Repeat to make 2 rolls in total.
Dip each pork cutlet in the coating in sequence: Flour, then beaten egg, then panko.
Heat frying oil to 170°C (338°F), fry the roll cutlets until golden brown, then drain excess oil and cut in half horizontally.
Arrange on a plate, garnish with mint leaves and lemon wedges, and serve with spicy mayo sauce and chili sauce.
