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Easy Spring Rolls with Chicken Breast and Shiso

Easy Spring Rolls with Chicken Breast and Shiso

These spring rolls have ground chicken breast inside. They're crispy even when they're served cold.

Ingredients: 4 servings

Spring roll wrappers
10
Chicken breast
350 g
Shiso leaves
10 leaves
Umeboshi
5 medium
★ Sake
2 teaspoons
★ Salt
1 teaspoon
Oil
as needed
Flour
as needed
Water
as needed

Steps

1. Remove the skin from the chicken and blend coarsely in a food processor. Rinse and pat dry the shiso leaves. Pound the umeboshi with a knife (beware of the pits).
2. Lightly season the chicken with the ★ ingredients.
3. Open up a spring roll wrapper. Place the shiso, chicken, and umeboshi. Roll it up from the front.
4. Secure the end with flour dissolved in water.
5. Deep-fry in oil, starting from low temperature at about 150℃ and gradually going up. Fry until golden brown.
6. If leave the spring rolls on a rack until it's right before serving, they will retain their crispiness even when they go cold.

Story Behind this Recipe

Using chicken tender is too ordinary, and besides they're a little expensive. So, I tried grinding the chicken breast and seasoning it to make this recipe more budget-friendly. You can use chicken tenders if you'd like.