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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, spring rolls (shiso + umeboshi + sea weed). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Homemade umeboshi is so much more delicious than store bought, so they are worth the effort. Make spring rolls with shiso and mushrooms.

Spring rolls (shiso + umeboshi + sea weed) is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Spring rolls (shiso + umeboshi + sea weed) is something which I’ve loved my whole life. They are fine and they look fantastic.

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

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

And because they are not fried like the more well known Pretty much any East or South East Asian herbs will go here: Japanese shiso (perilla), Vietnamese mint (daun kesum), chives. 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.

Steps 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.

Fabulous sour-tart-salty plums (or apricots - opinion varies) with lovely dark pink shiso herb. I feel Umeboshi have such an unfair reputation, often being used in "are you tough enough to eat." eating trials. I've been using Ume Shiso as a condiment since I was a child. Tart and salty, and a beautiful colour. Umeboshi are very tart plums that have been dried and pickled.

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