Boil the chicken tenderloins, and soak in ice-cold water.
Drain the excess water, and remove the sinews.
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.
Dissolve the katakuriko in water. Use this mixture as a glue to seal the wrappers.
Deep-fry for a while in oil at 160°C! (low heat)
When it turns golden brown, remove from the oil, and drain the excess oil.
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!
Deep-frying for a while at low temperature helps them keep their crispy texture even after they've cooled down! The key is to close up the wrappers completely with the katakuriko and water mixture so that the filling won't come out.