Ingredients
- 4 Chicken tenders
- 1 pair Mentaiko spicy salted pollack or cod roe
- 12 Shiso leaves
- 12 Spring roll wrappers
- 1 for frying Frying oil
- 1 dash Flour + water
Instructions
- Butterfly the chicken tenders to make a large thin piece out of each, and cut into 3 pieces.
- Cut the mentaiko into 12 pieces.
- Put a chicken tender piece a bit off center, closer to you.
- Put a shiso leaf and a piece of mentaiko on top.
- Fold in the sides, and roll up the spring roll from the bottom.
- Secure the edge with a little flour and water paste.
- Deep fry slowly in 170C oil until the chicken is cooked through.
- They're delicious when cold so try them in bentos!
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