In a mini food processor, process bell pepper and carrot until finely minced.
In a bowl, combine pork, minced vegetables, Asian chives (or green onion), garlic, rice wine, and season with salt and pepper. Mix well and set aside.
Coat the front side of perilla leaf (the leaf should be just rinsed and slightly wet) with flour lightly. Place 1/2-1 tablespoon of pork filling in the center, fold the leaf to cover the filling and press the edge of the leaf to seal. It is okay if the leaf doesn't seal completely. Coat the dumplings with the flour and then the egg.
Heat 1 tablespoon of oil in a skillet over medium heat. Place the dumpling and fry until golden, about 3 minutes. Flip over and continue to fry another 3 minutes. Add more oil if necessary. Make sure the filling inside is completely cooked. (You can tell by its firmness).
Serve hot or at room temperature.