Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, spring rolls made with chicken tenderloins, umeboshi (pickled plum) and shiso leaves. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. 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 cook that.
The ingredients needed to make Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves:
- Prepare 2 Spring roll wrappers
- Get 2 strips Chicken tenderloins
- Take 1 Umeboshi
- Get 2 leaves Shiso leaves
- Prepare 1 tsp ○Katakuriko
- Take 50 ml ○Water
Steps to make Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves:
- Boil the chicken tenderloins, and soak in ice-cold water.
- Drain the excess water, and remove the sinews.
- 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.
- Dissolve the katakuriko in water. Use this mixture as a glue to seal the wrappers.
- Deep-fry for a while in oil at 160°C! (low heat)
- When it turns golden brown, remove from the oil, and drain the excess oil.
- Cut in half, serve on a plate, and you're done!
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