Easy Spring Rolls with Chicken Breast and Shiso

• 10 Spring roll wrappers
• 350 grams Chicken breast
• 10 leaves Shiso leaves
• 5 medium Umeboshi
• 2 tsp Sake
• 1 tsp Salt
• 1 Oil
• 1 Flour
• 1 Water

1. Remove the skin from the chicken and blend coarsely in a food processor.
2. Rinse and pat dry the shiso leaves.
3. Pound the umeboshi with a knife (beware of the pits).
4. Lightly season the chicken with the ingredients.
5. Open up a spring roll wrapper.
6. Place the shiso, chicken, and umeboshi.
7. Roll it up from the front.
8. Secure the end with flour dissolved in water.
9. Deep-fry in oil, starting from low temperature at about 150C and gradually going up.
10. Fry until golden brown.
11. If leave the spring rolls on a rack until it's right before serving, they will retain their crispiness even when they go cold.

spring roll wrappers, chicken breast, leaves, sake, salt, oil, flour, water

Taken from cookpad.com/us/recipes/144176-easy-spring-rolls-with-chicken-breast-and-shiso (may not work)