Simple Way to Make Speedy Chicken Spring Rolls with Salt-Cured Plum and Shiso Leaf

Chicken Spring Rolls with Salt-Cured Plum and Shiso Leaf.

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chicken spring rolls with salt-cured plum and shiso leaf. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken Spring Rolls with Salt-Cured Plum and Shiso Leaf is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They're nice and they look wonderful. Chicken Spring Rolls with Salt-Cured Plum and Shiso Leaf is something which I've loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have chicken spring rolls with salt-cured plum and shiso leaf using 5 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Spring Rolls with Salt-Cured Plum and Shiso Leaf:

1. Make ready 6 of to 7 Chicken tenders.
2. Get 2 tbsp of Umeboshi paste.
3. Prepare 10 of Shiso leaves.
4. Make ready 10 of Spring roll wrappers.
5. Make ready 200 ml of Frying oil.

Steps to make Chicken Spring Rolls with Salt-Cured Plum and Shiso Leaf:

1. Place the chicken tenders on a heat-resistant plate, top with Japanese leek, ginger, salt, and pepper, then sprinkle on sake, wrap in plastic wrap, then microwave. See Helpful Hints..
2. Microwave for 2 minutes, turn over the tenders, then microwave for 1 more minute. Without removing the plastic wrap, allow the chicken to cook through with the residual heat. Once cool to the touch, shred each piece into 4 to 6 pieces..
3. Remove the seed from the umeboshi, then mince until it turns into a paste. (Or, you could use the tubed type from the store.).
4. Spread out the spring roll wrapper, place a shiso leaf on top, spread on the umeboshi paste from Step 3, then top with the shredded chicken tenders..
5. As shown in the photo in Step 4, fold up the corner facing you, then fold the right and left sides over the top, and roll the rest toward the remaining corner. To seal, put a dab of katakuriko dissolved in water (not listed) on the corner (there should be instructions on how to wrap the rolls on the packaging)..
6. Fill a frying pan up to about 2 cm with oil (not listed), then deep fry the spring rolls until golden brown over medium-strong heat. Since the chicken tenders are precooked, the rolls are ready as soon as the wrapper becomes crisp..
7. Refer to the following recipe for preparing the steamed chicken tenders: All-Purpose Recipe! Chicken Tenders Steamed in the Microwave:. https://cookpad.com/us/recipes/148005-all-purpose-chicken-tenders-steamed-in-the-microwave.
8. I got a lot of feedback from others saying they added cheese! Enjoy these either way--as a light-tasting or a rich-tasting dish..

So that is going to wrap this up for this special food chicken spring rolls with salt-cured plum and shiso leaf recipe. Thank you very much for your time. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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