Cut each slice of cheese in half.

Season pork slices with salt and pepper. Place them vertically, add half a slice of cheese and one young corn at the edge, then roll tightly. Repeat for all 6 rolls.

Coat each roll with flour, dip into beaten egg, and cover with breadcrumbs.

Heat vegetable oil to 170°C in a pot (about 2cm deep). Fry the rolls for 3–4 minutes, turning occasionally, until golden brown and cooked through.