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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, spring rolls made with chicken tenderloins, umeboshi (pickled plum) and shiso leaves. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook spring rolls made with chicken tenderloins, umeboshi (pickled plum) and shiso leaves using 6 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves:

1. Make ready 2 Spring roll wrappers
2. Make ready 2 strips Chicken tenderloins
3. Get 1 Umeboshi
4. Get 2 leaves Shiso leaves
5. Get 1 tsp ○Katakuriko
6. Make ready 50 ml ○Water

Instructions to make Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves:

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!

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