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. Umeboshi are very tart plums that have been dried and pickled. You can cook Spring rolls (shiso + umeboshi + sea weed) using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Spring rolls (shiso + umeboshi + sea weed)

You need 1 lb of chicken tender.
You need 1 tbsp of sake.
You need 10 of spring roll wrappers.
Prepare 10 of umeboshi.
You need 10 of shiso leaves.
It's 5 of sushi nori.
It's 1 tsp of potato starch.
You need of Canola oil.
You need of Soy sauce (if desired).

Often umeboshi is pickled with salt, and other times it is pickled with popular herbs such as Although umeboshi is typically tart, it ranges in levels of saltiness and sweetness and also has a hint of fruitiness. 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. Please don't let that reputation put you off.

Spring rolls (shiso + umeboshi + sea weed) step by step

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..

From spring rolls to sushi, the vast continent of Asia (and its islands) has given rise to For the filled variety, umeboshi (pickled plums), cubes of salt-cured salmon, or tarako For others, seasonings like toasted black sesame seeds, yukari (red shiso powder), or. Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in Ume or umeboshi is Japanese salted plums or Japanese pickled plums that look like this. Meanwhile, roll up shiso leaves and julienne into thin strips. I've been using Ume Shiso as a condiment since I was a child.