Trim the stems off the shiso leaves. Remove the pits from the pickled plums and mash them into a paste using a knife.

Remove the tendons from the chicken tenderloins. Butterfly each tenderloin by slicing it lengthwise and flattening it evenly with a rolling pin. Season with salt and pepper.

Place the chicken horizontally, layer 2 shiso leaves, a portion of plum paste, and 1/4 of the cheese on each piece. Roll tightly from one end to the other. Repeat for all pieces.

Coat the rolls in flour, dip them in beaten egg, and cover them with breadcrumbs.

Heat vegetable oil to 170°C in a pot, ensuring it is about 3cm deep. Fry the rolls until golden brown, turning occasionally.