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Japanese Harumaki Spring Rolls

Harumaki (Japanese Spring Roll)


  • Author: Yuto Omura
  • Total Time: 1 hour
  • Yield: 10 Spring rolls 1x

Description

How to make delicious Japanese style spring rolls, Harumaki. Pork, vegetables and rice vermicelli wrapped in a crisp shell and served with soy sauce and Japanese mustard.


Ingredients

Scale
  • 150g Cabbage roughly cut
  • 30g White part of spring onion finely chopped
  • 3 Shiitake mushrooms thinly sliced
  • 30g Carrot julienned/fine strips
  • 30g Bell pepper julienned/fine strips
  • 50g Bamboo shoots julienned/fine strips
  • 10g Fresh ginger finely diced
  • 150g Pork shoulder or belly (alternatively pork mince)
  • 1 pinch Salt and pepper
  • 1 drizzle Sesame oil
  • 2 tbsp Sake
  • 300ml Chicken stock
  • 1/2 tbsp Soy sauce
  • 1/2 tbsp Oyster sauce
  • 1/2 tbsp Sugar
  • 30g Rice vermicelli noodles (dry)
  • 1 tbsp cold water + 1 tsp corn starch (to make a slurry)
  • 10 Sheets square spring roll wrappers
  • 2 tbsp cold water + 1 tbsp flour (to make a paste)
  • Oil for shallow frying

Instructions

Filling

  1. First, Cut all the vegetables according to the ingredients list and cut the pork into small pieces.
  2. In a bowl, mix the pork with salt, pepper and a drizzle of sesame oil. Mix.
  3. Heat up a pan (that has a lid) on medium and fry the cabbage until softened slightly. 
  4. Once softened, add 2 tbsp of sake and 300ml chicken stock. Place the lid on and cook for 3 minutes. Once 3 minutes are up, turn off the heat.
  5. In a separate, larger pan, fry the pork on a medium-low heat until the meat is sealed.
  6. Once sealed, add the rest of the vegetables to the pan with the pork and mix together.
  7. Add 1/2 tbsp of soy sauce, oyster sauce and sugar and mix again.
  8. Pour the cabbage and chicken stock from the other pan into the new pan with the pork and vegetables.
  9. Take 30g of rice vermicelli noodles and submerge them into the chicken stock. Cook for a few minutes until the noodles are soft and then add a slurry made of 1 tbsp cold water and 1 tsp corn starch mixed together. 
  10. Simmer until thickened.
  11. Once thickened, turn off the heat and leave to cool. 
  12. When it's cool enough to touch, cut the glass noodles with scissors so that they are 5-10cm in length. (This is only necessary if your glass noodles are long.)

Rolling

  1. Take a small bowl and add water and flour at a ratio 2:1. (E.g. 2 tbsp water to 1 tbsp flour)
  2. Lay the spring roll wrapper on a flat, dry surface in front of you. Position the wrapper rotated 45 degrees so it looks like a square diamond.
  3. Spread the filling horizontally just below the center.
  4. Bring the bottom point over the filling to about 1/3 from the top. 
  5. Flip the bottom edge over again, the filling should be covered.
  6. Fold the left and right sides in so that the edges have 90 degree angles.
  7. Wet the straight edges at the top with your water/flour mixture.
  8. Roll up until the end and then gently flatten the spring roll so that it's easy to cook. 

Frying

  1. Take a pan and add oil until 1cm deep. Heat to 160°C / 320°F.
  2. Once your oil is hot, place the spring rolls in the pan with the sealed side facing down. Cook for a few minutes until golden. (The filling is already cooked, so the main purpose is to make it golden and crispy.)
  3. Flip and repeat on the other side. 
  4. Transfer to a wire wrack to allow any excess oil to drain off.
  5. Serve with soy sauce and Japanese mustard.
  6. Enjoy!

Notes

Best served immediately after frying.

If preparing in advance, make the filling and roll, then fry just before serving.

  • Prep Time: 20 mins
  • Cooling: 25 mins
  • Cook Time: 15 mins
  • Category: Appetizers
  • Method: Frying
  • Cuisine: Japanese / Chinese

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