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Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves

Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves

I created this as a drinking appetizer for cherry blossom viewing.

Ingredients: 2 servings

Spring roll wrappers
2
Chicken tenderloins
2 strips
Umeboshi
1
Shiso leaves
2 leaves
○Katakuriko
1 teaspoon
○Water
50 ml

Steps

1. Boil the chicken tenderloins, and soak in ice-cold water.
2. Drain the excess water, and remove the sinews.
3. Cut into pieces. Remove the pit from the umeboshi pickled plum, and chop the flesh with a knife. Place a suitable amount of filling on a spring roll wrapper, and wrap it up.
4. Dissolve the katakuriko in water. Use this mixture as a glue to seal the wrappers.
5. Deep-fry for a while in oil at 160°C! (low heat)
6. When it turns golden brown, remove from the oil, and drain the excess oil.
7. Cut in half, serve on a plate, and you're done!

Story Behind this Recipe

I created this as a drinking appetizer for cherry blossom viewing!