Easy Spring Rolls with Chicken Breast and Shiso

1. 1

   Remove the skin from the chicken and blend coarsely in a food processor.

2. 2

   Rinse and pat dry the shiso leaves.

3. 3

   Pound the umeboshi with a knife (beware of the pits).

4. 4

   Lightly season the chicken with the ingredients.

5. 5

   Open up a spring roll wrapper.

6. 6

   Place the shiso, chicken, and umeboshi.

7. 7

   Roll it up from the front.

8. 8

   Secure the end with flour dissolved in water.

9. 9

   Deep-fry in oil, starting from low temperature at about 150C and gradually going up.

10. 10

    Fry until golden brown.

11. 11

    If leave the spring rolls on a rack until it's right before serving, they will retain their crispiness even when they go cold.

* Per serving · 4 servings · Values may vary.

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