Chicken Tender, Shiso and Mentaiko Spring Rolls

• 4 Chicken tenders
• 1 pair Mentaiko spicy salted pollack or cod roe
• 12 Shiso leaves
• 12 Spring roll wrappers
• 1 for frying Frying oil
• 1 dash Flour + water

1. Butterfly the chicken tenders to make a large thin piece out of each, and cut into 3 pieces.
2. Cut the mentaiko into 12 pieces.
3. Put a chicken tender piece a bit off center, closer to you.
4. Put a shiso leaf and a piece of mentaiko on top.
5. Fold in the sides, and roll up the spring roll from the bottom.
6. Secure the edge with a little flour and water paste.
7. Deep fry slowly in 170C oil until the chicken is cooked through.
8. They're delicious when cold so try them in bentos!

chicken tenders, pollack, leaves, spring roll wrappers, oil, flour

Taken from cookpad.com/us/recipes/170056-chicken-tender-shiso-and-mentaiko-spring-rolls (may not work)