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

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

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

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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