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Composition for Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves:

1. Prepare 2 Spring roll wrappers
2. Get 2 of strips Chicken tenderloins
3. Get 1 for Umeboshi
4. Take 2 - leaves Shiso leaves
5. Need 1 tsp of ○Katakuriko
6. Get 50 ml of ○Water

Spring Rolls Made with Chicken Tenderloins, Umeboshi (Pickled Plum) and Shiso Leaves start cooking:

1. Boil the chicken tenderloins, and soak in ice-cold water.
2. Drain the excess water, and remove the sinews.
3. 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.
4. Dissolve the katakuriko in water. Use this mixture as a glue to seal the wrappers.
5. Deep-fry for a while in oil at 160°C! (low heat)
6. When it turns golden brown, remove from the oil, and drain the excess oil.
7. Cut in half, serve on a plate, and you're done!

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