Remove the stems from the perilla leaves and cut them in half. Trim thick veins for easier handling.

Apply pancake mix or flour to the back side of the perilla leaves where the crab sticks will be placed.

Roll the crab sticks with the white part facing outward and place them on the perilla leaves. Use a bit of water on the leaf ends to secure them.

Beat the eggs with a pinch of salt and set aside.

To maintain the shape, apply egg mixture to one side of the perilla leaf and cook until set.