大葉と鶏ささみのチーズ春巻き｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen さんのレシピ書き起こし

Remove the chicken breast streaks and divide into 3 equal parts.
Season with cooking liquor and salt and pepper, heat in a microwave oven at 600W for 2 minutes, turn over and heat for 1 minute.
Transfer to a colander and remove the heat, then tear by hand.
Cut the stems of the perilla leaves and wipe off the water.
Cut the melted sliced cheese in half with the film on.
Knead (A) with a spoon to make plum sauce.
Mix the seasoning of (B) to make miso mayonnaise.
Make water-soluble cake flour with the seasoning of (C).
Peel the spring rolls one by one.

Place the ingredients on the uneven surface of the spring rolls.
Place the melted sliced cheese on the front.
Place chicken fillet and plum sauce on top and roll from the front.
Place the perilla on the vacant part, fold the skins on both ends, apply water-soluble cake flour to the end of the roll with a brush, and wrap it.
Wrap miso mayonnaise and yuzu pepper in the same way.

Add oil to a height of about 2 cm from the bottom of the frying pan and heat to 160-170 degrees.
Put the spring rolls wrapped in 2 in oil, fry one side for 1 minute, turn it over, and fry for another 1 to 2 minutes.
When it gets brown, take it out to the bat and it's done.