Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, spring rolls (shiso + umeboshi + sea weed). One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Shiso (pronounced "she-so") is the Japanese name for an annual herb called Perilla, which belongs to the mint family. Other aliases include beefsteak plant (which makes little sense, if you ask me) or Japanese basil.

Spring rolls (shiso + umeboshi + sea weed) is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Spring rolls (shiso + umeboshi + sea weed) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Spring rolls (shiso + umeboshi + sea weed):

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

It's a popular Japanese herb used in many Japanese cooking recipes. Ume or umeboshi is Japanese salted plums or Japanese pickled plums that look like Meanwhile, roll up shiso leaves and julienne into thin strips. To make umeboshi is somewhat of an art form, and, unfortunately, not something it appears I'll be able to tackle at home. Good umeboshi will keep for years, and some say that aging them further improves the quality and flavor.

Instructions to make Spring rolls (shiso + umeboshi + sea weed):

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.

Umeboshi and Ume plum products are a rich part of Asian culture. You will be introduced to an aromatic herb, Perilla frutescens, along with the historic and breathtaking Prunus mume plum tree, whic. Shiso is the Japanese name and is what I call it since I was introduced to it through that cuisine. Turns out I probably needed one plant not five (who knew. These delicious Spring Rolls are crunchy from outside, with a spiced veggie filling from inside.

So that is going to wrap this up for this exceptional food spring rolls (shiso + umeboshi + sea weed) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!