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

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

You can cook Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves using 6 ingredients and 7 steps. Here is how you cook that.

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

1. You need 2 of Spring roll wrappers.
2. You need 2 of strips Chicken tenderloins.
3. It's 1 of Umeboshi.
4. Prepare 2 of leaves Shiso leaves.
5. Prepare 1 tsp of ○Katakuriko.
6. You need 50 ml of ○Water.

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

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!.