Very Easy Japanese Leek and Chicken Tenderloin Spring Rolls

• 3 stalks Japanese leek (the white part)
• 6 pieces Chicken tenderloin
• 1 tsp Sake
• 1 tsp Soy sauce
• 1 pinch each Salt and pepper
• 1 tsp Sesame oil
• 1 bag Spring roll wrappers
• 1 tbsp potato starch, 2 tablespoon water Katakuriko dissolved in water
• 1 Vegetable oil (for deep frying)

1. You only need 3 stalks of Japanese leeks and 5-6 pieces of chicken tenderloin for this recipe.
2. Thinly slice the Japanese leeks.
3. Cut chicken into thin strips along the grain.
4. Mix chicken with ingredients.
5. Mix the marinated chicken and leeks well.
6. Use your hand to mix them well.
7. Place the mixture from step 4 on to the spring roll wrappers.
8. Roll wrappers around the mixture.
9. Moisten the triangle seams with the mixture to seal.
10. Shape it like it is in the photo.
11. In 170C hot oil, deep fry the spring rolls for 2 minutes on each side until golden brown.

stalks japanese, chicken tenderloin, sake, soy sauce, salt, sesame oil, spring roll wrappers, starch, vegetable oil

Taken from cookpad.com/us/recipes/146466-very-easy-japanese-leek-and-chicken-tenderloin-spring-rolls (may not work)