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Spring Rolls Made With Chicken Tenderloins, Umeboshi (pickled Plum) And Shiso Leaves Recipe

Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves Recipe
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Serving : 2
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Prepare the ingredients before making Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves in your home. Then, follow these steps below to serve Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves for your family or friends.

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

  • 2 Spring roll wrappers
  • 2 strips Chicken tenderloins
  • 1 Umeboshi
  • 2 leaves Shiso leaves
  • 1 tsp ○Katakuriko
  • 50 ml ○Water

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

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves in your home by yourself.

    Step 1
  • Boil the chicken tenderloins, and soak in ice-cold water.
  • Step 2
  • Drain the excess water, and remove the sinews.
  • Step 3
  • Cut into pieces. Remove the pit from the umeboshi pickled plum, and chop the flesh with a knife. Place a suitable amount of filling on a spring roll wrapper, and wrap it up.
  • Step 4
  • Dissolve the katakuriko in water. Use this mixture as a glue to seal the wrappers.
  • Step 5
  • Deep-fry for a while in oil at 160°C! (low heat)
  • Step 6
  • When it turns golden brown, remove from the oil, and drain the excess oil.
  • Step 7
  • Cut in half, serve on a plate, and you're done!
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