Spring rolls (shiso + umeboshi + sea weed). The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Make spring rolls with shiso and mushrooms. Make a pan-fried roulade of chicken stuffed with chopped umeboshi and shiso. ~ Make a Vietnamese-inspired shiso wrap: shiso + rice vermicelli + bbq vietnamese pork, rolled in soft rice paper.
Once the seaweed sheet is rolled up, it is coated with frying batter then deep fried. Put the noodles, carrots and garlic chives into a mixing bowl. Add the sauce and mix it well. You can cook Spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Spring rolls (shiso + umeboshi + sea weed)
- It’s 1 lb of chicken tender.
- It’s 1 tbsp of sake.
- It’s 10 of spring roll wrappers.
- You need 10 of umeboshi.
- Prepare 10 of shiso leaves.
- You need 5 of sushi nori.
- It’s 1 tsp of potato starch.
- You need of Canola oil.
- You need of Soy sauce (if desired).
I've been using Ume Shiso as a condiment since I was a child. Tart and salty, and a beautiful colour. These whole red shiso leaves are perfect to wrap Onigiri rice balls instead of sea weed. They also can be used to make a meat roll and are an essential ingredient to color Japanese style pickles.
Spring rolls (shiso + umeboshi + sea weed) instructions
- Remove strings of chicken tender. Add sake to boiling water and boil chicken tender until cooked. (approx. 5 minutes on medium heat).
- Cool chicken in icy water. Once cooled, take them out of water and remove extra water..
- Break chicken into small pieces..
- Cut sushi nori into half. Remove pits from umeboshi and mash them. Wash shiso leaves and remove extra water..
- 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..
- 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!!).
- Serve and enjoy while still hot!! Dip in soy sauce if desired..
We have the world's largest variety of Japanese umeboshi – a plum pickled in salt. The traditional ones are very salty and sour but sweetened and flavored umeboshi recently become very popular too. Pickled Takuan reddish and red shiso seasonings are also excellent ingredients for sushi rolls. Shiso has a unique aromatic fragrance and pairs well with everything from fried foods to lean sushi, and dishes with robust flavor. Shiso is a member of the mint family and has large teardrop-shaped leaves with serrated edges.