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

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, spring rolls (shiso + umeboshi + sea weed). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Red shiso or perilla leaves give color and flavor to the umeboshi. Wash them, take off any tough stems, sprinkle with a little salt and massage the leaves with your hands until they are limp.

Spring rolls (shiso + umeboshi + sea weed) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Spring rolls (shiso + umeboshi + sea weed) is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

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

Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. To make umeboshi is somewhat of an art form, and, unfortunately, not something it appears I'll be able to tackle at home. Good umeboshi will keep for years, and some say that aging them further improves the quality and flavor.

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.

If iced tea and lemonade is an Arnold Palmer, then this shiso limeade is a Ryo Ishikawa. It's not until you mix the limeade into the purple shiso tea that it turns bright pink, just like the pH tests you did in elementary school with red. Our Chinese spring roll recipe and tangy dipping sauce tastes just like the spring rolls you'd find at dim sum restaurants. Use this homemade spring roll recipe to make the Cantonese version of spring rolls that you know and love from dim sum restaurants! This error message is only visible to WordPress admins.

So that is going to wrap it up with this exceptional food spring rolls (shiso + umeboshi + sea weed) recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!