3 - 4green chili peppersor 1 green bell pepper, julienned
3 - 4red chili peppersor 1 red bell pepper, julienned
1cuptwiguim garupremade tempura batter mix*
1/4cupall-purpose flour for dredging
canola or vegetable oil for deep frying
*A premade batter mix can be found in Korean/Asian markets. If unavailable, beat 1 egg yolk in a bowl and mix in 3/4 cup ice water. Add 1 cup of flour. Mix until combined.
Season the pork slices with ginger, salt and pepper. Set aside while preparing vegetables.Wash the perilla leaves and pat dry them. Julienne the peppers, about 4-inches long.
To put together a roll, dredge a pork slice in the flour and place it on a flat surface. Place a perilla leaf on top along with 4 or 5 pieces of each color pepper. Wrap the pork and perilla leaf around the pepper pieces, folding in the sides. Roll up to form a nice finger shape. Repeat the process with the remaining ingredients. Set aside while preparing the oil and the batter.
Heat the oil to 375 degrees (or until it barely starts to smoke). In a small bowl, mix the batter with ice water for only a few seconds just until combined. (It is okay to have some visible lumps in the mixture. Do NOT over mix.)
Roll the pork rolls in the flour to coat lightly. Shake off excess. Dip one pork roll at a time in the batter, coat well.
Carefully add to the hot oil. Fry only 4 at a time, depending on the size of the fryer. (Overcrowding the oil will lower the temperature of the oil, resulting in soggy and oily rolls.) Flip over and fry until golden on both sides, about 3 minutes. Transfer to a wire rack. Wait until the oil reaches 375 again before frying the second batch.