Slice chicken into 3-4 pieces. Sprinkle salt and Sake over chicken, wrap with plastic, and cook in a microwave oven for 2-3 minutes until cooked through. Let cool. Shred into small pieces, and set aside.

Mix water and flour to make a paste. Set aside.

Place an egg roll wrapper, one corner facing toward you. Put cheese and chicken on the lower side of the wrapper, starting to fold the front corner. Then place a Shiso leaf on the wrapper and keep folding, tucking in the side corners. Before finishing folding, put some flour paste in the last corner to seal the packet. Repeat to make 5 more.

Heat oil at medium heat, then fry the egg rolls for 2-3 minutes, turning over a couple of times.