Chicken Tender, Shiso and Mentaiko Spring Rolls

Name: Chicken Tender, Shiso and Mentaiko Spring Rolls
Yield: 12 servings
Cuisine: American
Ingredients: 4 Chicken tenders; 1 pair Mentaiko spicy salted pollack or cod roe; 12 Shiso leaves; 12 Spring roll wrappers; 1 for frying Frying oil; 1 dash Flour + water

cookpad.japan @cookpad_jp

I remembered my mother making this for me when I was a child, so I'm now making it for my children.

If you fold the sides in before wrapping the spring rolls they will wrap up neatly.
Fry at low temperature to ensure the chicken will be cooked properly. For 12 sticks. Recipe by Chakomonki-

I remembered my mother making this for me when I was a child, so I'm now making it for my children.

If you fold the sides in before wrapping the spring rolls they will wrap up neatly.
Fry at low temperature to ensure the chicken will be cooked properly. For 12 sticks. Recipe by Chakomonki-

cookpad.japan @cookpad_jp

I remembered my mother making this for me when I was a child, so I'm now making it for my children.

If you fold the sides in before wrapping the spring rolls they will wrap up neatly.
Fry at low temperature to ensure the chicken will be cooked properly. For 12 sticks. Recipe by Chakomonki-

I remembered my mother making this for me when I was a child, so I'm now making it for my children.

If you fold the sides in before wrapping the spring rolls they will wrap up neatly.
Fry at low temperature to ensure the chicken will be cooked properly. For 12 sticks. Recipe by Chakomonki-

Saved

Ingredients

12 servings

4Chicken tenders
1pair Mentaiko spicy salted pollack or cod roe
12Shiso leaves
12Spring roll wrappers
1for frying Frying oil
1 dashFlour + water

Saved

Steps

1

Butterfly the chicken tenders to make a large thin piece out of each, and cut into 3 pieces. Cut the mentaiko into 12 pieces.
2

Put a chicken tender piece a bit off center, closer to you.
3

Put a shiso leaf and a piece of mentaiko on top.
4

Fold in the sides, and roll up the spring roll from the bottom.
5

Secure the edge with a little flour and water paste.
6

Deep fry slowly in 170℃ oil until the chicken is cooked through.
7

They're delicious when cold so try them in bentos!