Recipe: Yummy Spring rolls (shiso + umeboshi + sea weed)

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.

Make spring rolls with shiso and mushrooms. Make a pan-fried roulade of chicken stuffed with chopped umeboshi and shiso. ~ Make a Vietnamese-inspired shiso wrap: shiso + rice vermicelli + bbq vietnamese pork, rolled in soft rice paper. With umeboshi, fragrant shiso leaves, and nutty sesame seeds mixed into steamed rice, this Elevate your everyday dinner with Ume Shiso Rice! You can cook Spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you cook it.

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

1. It's 1 lb of chicken tender.
2. Prepare 1 tbsp of sake.
3. You need 10 of spring roll wrappers.
4. It's 10 of umeboshi.
5. Prepare 10 of shiso leaves.
6. You need 5 of sushi nori.
7. It's 1 tsp of potato starch.
8. You need of Canola oil.
9. Prepare of Soy sauce (if desired).

With pickled plums (umeboshi), fragrant Discard the stem of the shiso leaves and roll them up from the stem to the tip. Vietnamese Spring Rolls are very easy appetisers or party food to make. And because they are not fried like the more well known Pretty much any East or South East Asian herbs will go here: Japanese shiso (perilla), Vietnamese mint (daun kesum), chives. Umeboshi and Ume plum products are a rich part of Asian culture.

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

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..

You will be introduced to an aromatic herb, Perilla frutescens, along with the historic and breathtaking Prunus mume plum tree, whic. Umeboshi, Japanese salted plums, are a delicacy often enjoyed with rice. Here's a traditional method for making them. Some people add Salted Red Shiso Leaves to the salt-weighted ume while they are waiting for the sun to come out (typically, the red shiso is not yet ready to harvest at the time the ume. Umeboshi are made by alternately soaking unripe Japanese ume in brine, then sun-drying and In fact, the umeboshi found in many Oriental food stores are made in just a few weeks using red dye, citric Sogawa-style pickled plums are made with organic plums, organic shiso leaves, and sea salt.