Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spring rolls made with chicken tenderloins, umeboshi (pickled plum) and shiso leaves. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves is something which I have loved my entire life.
The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Wash plums gently, remove hulls with a bamboo stick, and dry well with paper towels one by one. Please make sure the plums are dried well otherwise the moisture of plums will cause growing mold in the jar.
To get started with this particular recipe, we must prepare a few components. You can cook spring rolls made with chicken tenderloins, umeboshi (pickled plum) and shiso leaves using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves:
- Make ready 2 Spring roll wrappers
- Prepare 2 strips Chicken tenderloins
- Prepare 1 Umeboshi
- Take 2 leaves Shiso leaves
- Prepare 1 tsp ○Katakuriko
- Prepare 50 ml ○Water
Red perilla leaves (Shiso) are pickled along. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Ume or umeboshi is Japanese salted plums or Japanese pickled plums that look like this. I used chicken tender for this recipe because this part of the chicken is very tender and stays moist after it's cooked.
Steps to make Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves:
- Boil the chicken tenderloins, and soak in ice-cold water.
1. Drain the excess water, and remove the sinews.
1. 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. - Dissolve the katakuriko in water. Use this mixture as a glue to seal the wrappers.
- Deep-fry for a while in oil at 160°C! (low heat)
- When it turns golden brown, remove from the oil, and drain the excess oil.
- Cut in half, serve on a plate, and you're done!
Umeboshi, or umezuke, are salty ume (Japanese apricots or plums) pickles which are traditional preserved food. For making furikake (seasoning sprinkles), dry pickled red shiso leaves under the sun at the same time. When shiso leaves are dried, finely grind them in a grinding bowl or in a blender. Pickled food is an essential part of Japanese cuisine. There are hundreds of varieties with many regional specialties.
So that is going to wrap this up with this exceptional food spring rolls made with chicken tenderloins, umeboshi (pickled plum) and shiso leaves recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
