Spring rolls (shiso + umeboshi + sea weed)
Spring rolls (shiso + umeboshi + sea weed)

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, spring rolls (shiso + umeboshi + sea weed). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Spring rolls ,a thinly wrapped cylindrical pastry with vegetable and meat filling inside. Very popular rolled appetizers from chinese cuisine.

Spring rolls (shiso + umeboshi + sea weed) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Spring rolls (shiso + umeboshi + sea weed) is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Spring rolls (shiso + umeboshi + sea weed):
  1. Take 1 lb chicken tender
  2. Take 1 tbsp sake
  3. Get 10 spring roll wrappers
  4. Take 10 umeboshi
  5. Get 10 shiso leaves
  6. Prepare 5 sushi nori
  7. Get 1 tsp potato starch
  8. Take Canola oil
  9. Take Soy sauce (if desired)

I've been using Ume Shiso as a condiment since I was a child. Tart and salty, and a beautiful colour. Shiso is the Japanese name and is what I call it since I was introduced to it through that cuisine. Turns out I probably needed one plant not five (who knew.

Instructions to make Spring rolls (shiso + umeboshi + sea weed):
  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.

To make umeboshi is somewhat of an art form, and, unfortunately, not something it appears I'll be able to tackle at home. Assemble rolls: Place a sheet of nori onto a flat, dry surface. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. Ume or umeboshi is Japanese salted plums or Japanese pickled plums that look like Meanwhile, roll up shiso leaves and julienne into thin strips.

So that’s going to wrap this up with this special food spring rolls (shiso + umeboshi + sea weed) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!