Cut the vegetables as described above (and pictured below).
Collect a small portion of vegetables and wrap with one strip of pork at a slight angle to cover them.
Sprinkle the rolls with flour, then dip them in a bowl of beaten eggs that has a dash of salt and pepper mixed in, and then coat with panko.
Place pork and veggie rolls in hot oil, up to four at a time (or as your pan or wok or frier allows).
When browned (after 5-7 minutes; you'll know when they're done by the smell of cooked pork wafting into your face) remove from oil and drain on paper towel or newspaper.
Serve hot with Bull-Dog tonkatsu sauce and a dollop of Dijon spicy mustard for dipping.
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