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. Homemade umeboshi is so much more delicious than store bought, so they are worth the effort. Make spring rolls with shiso and mushrooms.

Spring rolls (shiso + umeboshi + sea weed) They also can be used to make a meat roll and are an essential ingredient to color Japanese style pickles. Read the umeboshi vs. ume shiso discussion from the Chowhound General Discussion food community. umeboshi vs. ume shiso. Assemble rolls: Place a sheet of nori onto a flat, dry surface. You can have Spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you cook that.

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

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

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. Add the sauce and mix it well. We have the world's largest variety of Japanese umeboshi – a plum pickled in salt.

Spring rolls (shiso + umeboshi + sea weed) instructions

  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..

I've been using Ume Shiso as a condiment since I was a child. Tart and salty, and a beautiful colour. Shiso is in the mint family. Stick to that area and you'll be fine, even though nothing will be exactly right. Peppermint leaves, lemon basil or Thai basil will all There are basically no substitutes for shiso.