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.
Put the noodles, carrots and garlic chives into a mixing bowl. Add the sauce and mix it well. Are you fan of umeboshi? if youve never heard of umeboshi, it's pickled plum and it can have both a sweet / sour taste or a salty/sour taste and everything. You can have Spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you cook that.
Table of Recipes
Ingredients of Spring rolls (shiso + umeboshi + sea weed)
- You need 1 lb of chicken tender.
- Prepare 1 tbsp of sake.
- Prepare 10 of spring roll wrappers.
- It’s 10 of umeboshi.
- You need 10 of shiso leaves.
- Prepare 5 of sushi nori.
- Prepare 1 tsp of potato starch.
- It’s 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. Umeboshi, Japanese salted plums, are a delicacy often enjoyed with rice. Here's a traditional method for making them.
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..
Some people add Salted Red Shiso Leaves to the salt-weighted ume while they are waiting for the sun to come out (typically, the red shiso is not yet ready to harvest at the time the ume. Fabulous sour-tart-salty plums (or apricots – opinion varies) with lovely dark pink shiso herb. I feel Umeboshi have such an unfair reputation, often being used in "are you tough enough to eat." eating trials. 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.