Spread bean sprouts on a microwave-safe plate, cover loosely with plastic wrap, and microwave at 600W for about 2 minutes. Pat dry with paper towels and divide into 4 portions.

In a bowl, beat the egg, then add water and flour. Mix with a whisk to create the batter.

Lay two slices of pork loin slightly overlapping. Place a slice of cheese and one portion of bean sprouts at the edge, then roll tightly. Repeat to make 4 rolls and season with salt and pepper.

Dip each roll into the batter, then coat with breadcrumbs.

Heat vegetable oil in a pan to 170°C (about 3cm deep). Fry the rolls, turning occasionally, until golden brown and cooked through, about 5 minutes.