These spring rolls are popular at every home party. They could not be easier and the ground chicken is well balanced with umeboshi (pickled apricot) paste and a minty shiso. It only needs to be seasoned with some salt so no messy soy sauce splattering over the table.
12 spring roll sheets
1 cup ground chicken
1/4 cup neriume (umeboshi paste)
12 shiso leaves
On one end of the spring roll layer a thin amount of neriume (umeboshi paste). Cut the shiso leaf in half along the stem and lay over the neriume. Top this with a small amount of the ground chicken and roll shut. I do not close it with any flour and water paste. Instead, when I put it in the pan with oil I put the unclosed end down in the oil. It will sear shut in the oil.
Cook over medium high heat in a fry pan with a shallow amount of oil. Cook until golden brown and the meat is cooked through.
Season with salt and serve hot.
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