Spring rolls (shiso + umeboshi + sea weed)

Name: Spring rolls (shiso + umeboshi + sea weed)
Yield: 10 rolls
Cuisine: American
Ingredients: 1 lb chicken tender; 1 tbsp sake; 10 spring roll wrappers; 10 umeboshi; 10 shiso leaves; 5 sushi nori; 1 tsp potato starch; Canola oil; Soy sauce (if desired)

Japanese cooking with Makiko @cook_12422096

Los Gatos, CA

A great snack! Also good with rice!

Japanese cooking with Makiko @cook_12422096

Los Gatos, CA

A great snack! Also good with rice!

Saved

Ingredients

10 rolls

1 lbchicken tender
1 tbspsake
10spring roll wrappers
10umeboshi
10shiso leaves
5sushi nori
1 tsppotato starch
Canola oil
Soy sauce (if desired)

Saved

Steps

1

Remove strings of chicken tender. Add sake to boiling water and boil chicken tender until cooked. (approx. 5 minutes on medium heat)
2

Cool chicken in icy water. Once cooled, take them out of water and remove extra water.
3

Break chicken into small pieces.
4

Cut sushi nori into half. Remove pits from umeboshi and mash them. Wash shiso leaves and remove extra water.
5

Place sushi nori, shiso leave and umeboshi and chicken over spring roll wrapper and wrap them as directed on package. Seal the very end. *Add potato starch in 1 tbsp (extra amount) water and mix well. Use this as glue.
6

Add oil into a pan, deep enough to fry one side of spring rolls. Heat to 356F. Fry spring rolls until both sides get crispy. (Be careful not to cook too long. This happens very quickly!!)
7

Serve and enjoy while still hot!! Dip in soy sauce if desired.