Easy Spring Rolls with Chicken Breast and Shiso

Name: Easy Spring Rolls with Chicken Breast and Shiso
Yield: 4 servings
Cuisine: American
Ingredients: 10 Spring roll wrappers; 350 grams Chicken breast; 10 leaves Shiso leaves; 5 medium Umeboshi; 2 tsp ★ Sake; 1 tsp ★ Salt; 1 Oil; 1 Flour; 1 Water

cookpad.japan @cookpad_jp

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. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

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Ingredients

4 servings

10Spring roll wrappers
350 gramsChicken breast
10leaves Shiso leaves
5 mediumUmeboshi
2 tsp★ Sake
1 tsp★ Salt
1Oil
1Flour
1Water

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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.