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

• 2 Spring roll wrappers
• 2 strips Chicken tenderloins
• 1 Umeboshi
• 2 leaves Shiso leaves
• 1 tsp Katakuriko
• 50 ml Water

1. Boil the chicken tenderloins, and soak in ice-cold water.
2. Drain the excess water, and remove the sinews.
3. Cut into pieces.
4. Remove the pit from the umeboshi pickled plum, and chop the flesh with a knife.
5. Place a suitable amount of filling on a spring roll wrapper, and wrap it up.
6. Dissolve the katakuriko in water.
7. Use this mixture as a glue to seal the wrappers.
8. Deep-fry for a while in oil at 160C!
9. (low heat)
10. When it turns golden brown, remove from the oil, and drain the excess oil.
11. Cut in half, serve on a plate, and you're done!

spring roll wrappers, chicken, leaves, katakuriko, water

Taken from cookpad.com/us/recipes/145977-spring-rolls-made-with-chicken-tenderloins-umeboshi-pickled-plum-and-shiso-leaves (may not work)