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

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We hope you got insight from reading it, now let’s go back to spring rolls (shiso + umeboshi + sea weed) recipe. You can cook spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you do that.

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

Put the noodles, carrots and garlic chives into a mixing bowl. Spring rolls (shiso + umeboshi + sea weed). The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Once the seaweed sheet is rolled up, it is coated with frying batter then deep fried. Put the noodles, carrots and garlic chives into a mixing bowl.

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