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

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, spring rolls made with chicken tenderloins, umeboshi (pickled plum) and shiso leaves. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. 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 can achieve that.

The ingredients needed to make Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves:
  1. Prepare 2 Spring roll wrappers
  2. Get 2 strips Chicken tenderloins
  3. Make ready 1 Umeboshi
  4. Get 2 leaves Shiso leaves
  5. Make ready 1 tsp ○Katakuriko
  6. Make ready 50 ml ○Water
Steps to make Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves:
  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!

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