Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, easy spring rolls with chicken breast and shiso. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Easy Spring Rolls with Chicken Breast and Shiso is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Easy Spring Rolls with Chicken Breast and Shiso is something which I have loved my entire life. They are fine and they look fantastic.

Great recipe for Easy Spring Rolls with Chicken Breast and Shiso. Using chicken tender is too ordinary, and besides they're a little expensive. So, I tried grinding the chicken breast and seasoning it to make this recipe more budget-friendly. You can use chicken tenders if you'd like.

To begin with this recipe, we must first prepare a few components. You can cook easy spring rolls with chicken breast and shiso using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Easy Spring Rolls with Chicken Breast and Shiso:

1. Take Spring roll wrappers
2. Prepare Chicken breast
3. Prepare leaves Shiso leaves
4. Get Umeboshi
5. Make ready ★ Sake
6. Take ★ Salt
7. Make ready Oil
8. Make ready Flour
9. Make ready Water

Fold in two opposite ends of the wrapper to meet the filling. Frying chicken spring rolls Heat oil in a pan for deep frying. When the oil is hot, drop the spring rolls to the oil and fry on a medium heat until crisp. You may not get them golden always since it depends on the brand of sheets used.

Instructions to make Easy Spring Rolls with Chicken Breast and Shiso:

1. Remove the skin from the chicken and blend coarsely in a food processor. Rinse and pat dry the shiso leaves. Pound the umeboshi with a knife (beware of the pits).
2. Lightly season the chicken with the ★ ingredients.
3. Open up a spring roll wrapper. Place the shiso, chicken, and umeboshi. Roll it up from the front.
4. Secure the end with flour dissolved in water.
5. Deep-fry in oil, starting from low temperature at about 150℃ and gradually going up. Fry until golden brown.
6. If leave the spring rolls on a rack until it's right before serving, they will retain their crispiness even when they go cold.

When the oil is hot, drop the spring rolls to the oil and fry on a medium heat until crisp. You may not get them golden always since it depends on the brand of sheets used. My version of a chicken stir fry that can be served immediately, or rolled into phyllo leaves for spring rolls which can be frozen and baked at a later date. Great for entertaining, a healthy snack, or a lighter meal served with a salad and a variety of dipping sauces. Feel free to switch the chicken for beef, pork or shrimp.

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