Chicken Tender, Shiso and Mentaiko Spring Rolls

1. 1

   Butterfly the chicken tenders to make a large thin piece out of each, and cut into 3 pieces.

2. 2

   Cut the mentaiko into 12 pieces.

3. 3

   Put a chicken tender piece a bit off center, closer to you.

4. 4

   Put a shiso leaf and a piece of mentaiko on top.

5. 5

   Fold in the sides, and roll up the spring roll from the bottom.

6. 6

   Secure the edge with a little flour and water paste.

7. 7

   Deep fry slowly in 170C oil until the chicken is cooked through.

8. 8

   They're delicious when cold so try them in bentos!

* Per serving · 4 servings · Values may vary.

No additional tips available.