Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, spring rolls made with chicken tenderloins, umeboshi (pickled plum) and shiso leaves. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have spring rolls made with chicken tenderloins, umeboshi (pickled plum) and shiso leaves using 6 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves:
- Make ready 2 Spring roll wrappers
- Prepare 2 strips Chicken tenderloins
- Get 1 Umeboshi
- Take 2 leaves Shiso leaves
- Take 1 tsp ○Katakuriko
- Prepare 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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