Trim the top of the perilla leaves and slice them vertically in half.

Place the rough side of the perilla leaf facing up, and tightly roll a crab stick inside.

Coat the rolls evenly with pancake flour and lightly shake off excess.

Beat the egg with a pinch of salt until smooth.

Dip the rolls into the egg mixture, ensuring they are fully coated.

Heat cooking oil generously in a pan over medium-low heat.

Cook the rolls on medium-low heat, adjusting to low heat to prevent burning, until golden brown.

Once the egg is cooked, remove the rolls from the pan.