Spring rolls (shiso + umeboshi + sea weed). The Bento Buster makes some yummy Umeboshi Plum, Shiso, & Chicken Spring Rolls. Homemade umeboshi is so much more delicious than store bought, so they are worth the effort. Make spring rolls with shiso and mushrooms.
Put the noodles, carrots and garlic chives into a mixing bowl. Add the sauce and mix it well. Fabulous sour-tart-salty plums (or apricots – opinion varies) with lovely dark pink shiso herb. You can have Spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you achieve it.
Table of Recipes
Ingredients of Spring rolls (shiso + umeboshi + sea weed)
- It’s 1 lb of chicken tender.
- It’s 1 tbsp of sake.
- Prepare 10 of spring roll wrappers.
- Prepare 10 of umeboshi.
- You need 10 of shiso leaves.
- You need 5 of sushi nori.
- Prepare 1 tsp of potato starch.
- It’s of Canola oil.
- You need of Soy sauce (if desired).
I feel Umeboshi have such an unfair reputation, often being used in "are you tough enough to eat." eating trials. Please don't let that reputation put you off. I've been using Ume Shiso as a condiment since I was a child. Tart and salty, and a beautiful colour.
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..
It is the juice from the pickling of umeboshi, salt-pickled plums, and is popular in Japan. This tart, tangy seasoning adds a refreshing zest to salad dressings, cooked vegetables and spreads. 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.