Spring rolls (shiso + umeboshi + sea weed)
Spring rolls (shiso + umeboshi + sea weed)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, spring rolls (shiso + umeboshi + sea weed). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Homemade umeboshi is so much more delicious than store bought, so they are worth the effort. Shiso (pronounced "she-so") is the Japanese name for an annual herb called Perilla, which belongs to the mint family.

Spring rolls (shiso + umeboshi + sea weed) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Spring rolls (shiso + umeboshi + sea weed) is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spring rolls (shiso + umeboshi + sea weed):
  1. Make ready 1 lb chicken tender
  2. Get 1 tbsp sake
  3. Make ready 10 spring roll wrappers
  4. Prepare 10 umeboshi
  5. Take 10 shiso leaves
  6. Take 5 sushi nori
  7. Take 1 tsp potato starch
  8. Get Canola oil
  9. Prepare Soy sauce (if desired)

It's a simple maki roll with two fillings; umeboshi pickled plums and fresh shiso leaves. The saltiness of the plum contrasts nicely Now grab the bottom of the rolling pad and with your fingers, hold the seaweed and rice down against the mat while you lift the mat up. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes.

Instructions to make Spring rolls (shiso + umeboshi + sea weed):
  1. Remove strings of chicken tender. Add sake to boiling water and boil chicken tender until cooked. (approx. 5 minutes on medium heat)
  2. Cool chicken in icy water. Once cooled, take them out of water and remove extra water.
  3. Break chicken into small pieces.
  4. Cut sushi nori into half. Remove pits from umeboshi and mash them. Wash shiso leaves and remove extra water.
  5. Place sushi nori, shiso leave and umeboshi and chicken over spring roll wrapper and wrap them as directed on package. Seal the very end. *Add potato starch in 1 tbsp (extra amount) water and mix well. Use this as glue.
  6. Add oil into a pan, deep enough to fry one side of spring rolls. Heat to 356F. Fry spring rolls until both sides get crispy. (Be careful not to cook too long. This happens very quickly!!)
  7. Serve and enjoy while still hot!! Dip in soy sauce if desired.

Ume or umeboshi is Japanese salted plums or Japanese pickled plums that look like Meanwhile, roll up shiso leaves and julienne into thin strips. Umeboshi and Ume plum products are a rich part of Asian culture. You will be introduced to an aromatic herb, Perilla frutescens, along with the historic and breathtaking Prunus mume plum tree, whic. The pink colour of umeboshi is derived from red shiso leaves, which are pickled together with the ume. Red shiso (perilla) is a Umeboshi is available in two forms: whole plums pickled with or without shiso leaves, and umeboshi purée, a convenient purée made.

So that’s going to wrap this up with this special food spring rolls (shiso + umeboshi + sea weed) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!