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).
Lightly season the chicken with the ★ ingredients.
Open up a spring roll wrapper. Place the shiso, chicken, and umeboshi. Roll it up from the front.
Secure the end with flour dissolved in water.
Deep-fry in oil, starting from low temperature at about 150℃ and gradually going up. Fry until golden brown.
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.
Take care not to burn yourself with the oil that spits when you fry the spring rolls. These spring rolls are amazing even without the umeboshi. You can use store-bought ground meat instead of the chicken breast.