Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves.
You can have 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
- You need 2 of Spring roll wrappers.
- It's 2 of strips Chicken tenderloins.
- You need 1 of Umeboshi.
- Prepare 2 of leaves Shiso leaves.
- It's 1 tsp of ○Katakuriko.
- It's 50 ml of ○Water.
Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves step by step
- 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!.