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

Name: Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves
Yield: 2 servings
Cuisine: American
Ingredients: 2 Spring roll wrappers; 2 strips Chicken tenderloins; 1 Umeboshi; 2 leaves Shiso leaves; 1 tsp ○Katakuriko; 50 ml ○Water

cookpad.japan @cookpad_jp

I created this as a drinking appetizer for cherry blossom viewing!

Deep-frying for a while at low temperature helps them keep their crispy texture even after they've cooled down!
The key is to close up the wrappers completely with the katakuriko and water mixture so that the filling won't come out. Recipe by Kirakira

I created this as a drinking appetizer for cherry blossom viewing!

cookpad.japan @cookpad_jp

I created this as a drinking appetizer for cherry blossom viewing!

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Ingredients

2 servings

2Spring roll wrappers
2strips Chicken tenderloins
1Umeboshi
2leaves Shiso leaves
1 tsp○Katakuriko
50 ml○Water

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Steps

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!