Chicken Tender, Shiso and Mentaiko Spring Rolls

Chicken Tender, Shiso and Mentaiko Spring Rolls

These are very easy to make and delicious when they're cold, so they're perfect for bentos.

Ingredients: 12 sticks

Chicken tenders
Mentaiko spicy salted pollack or cod roe
1 pair (2 pieces)
Shiso leaves
Spring roll wrappers
Frying oil
For frying
Flour + water
a little


1. Butterfly the chicken tenders to make a large thin piece out of each, and cut into 3 pieces. Cut the mentaiko into 12 pieces.
2. Put a chicken tender piece a bit off center, closer to you.
3. Put a shiso leaf and a piece of mentaiko on top.
4. Fold in the sides, and roll up the spring roll from the bottom.
5. Secure the edge with a little flour and water paste.
6. Deep fry slowly in 170℃ oil until the chicken is cooked through.
7. They're delicious when cold so try them in bentos!

Story Behind this Recipe

I remembered my mother making this for me when I was a child, so I'm now making it for my children.