Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves

1. 1

   Boil the chicken tenderloins, and soak in ice-cold water.

2. 2

   Drain the excess water, and remove the sinews.

3. 3

   Cut into pieces.

4. 4

   Remove the pit from the umeboshi pickled plum, and chop the flesh with a knife.

5. 5

   Place a suitable amount of filling on a spring roll wrapper, and wrap it up.

6. 6

   Dissolve the katakuriko in water.

7. 7

   Use this mixture as a glue to seal the wrappers.

8. 8

   Deep-fry for a while in oil at 160C!

9. 9

   (low heat)

10. 10

    When it turns golden brown, remove from the oil, and drain the excess oil.

11. 11

    Cut in half, serve on a plate, and you're done!

* Per serving · 4 servings · Values may vary.

No additional tips available.