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.
- 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
- First, Cut all the vegetables according to the ingredients list and cut the pork into small pieces.
- In a bowl, mix the pork with salt, pepper and a drizzle of sesame oil. Mix.
- Heat up a pan (that has a lid) on medium and fry the cabbage until softened slightly.
- 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.
- In a separate, larger pan, fry the pork on a medium-low heat until the meat is sealed.
- Once sealed, add the rest of the vegetables to the pan with the pork and mix together.
- Add 1/2 tbsp of soy sauce, oyster sauce and sugar and mix again.
- Pour the cabbage and chicken stock from the other pan into the new pan with the pork and vegetables.
- 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.
- Simmer until thickened.
- Once thickened, turn off the heat and leave to cool.
- 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.)
- Take a small bowl and add water and flour at a ratio 2:1. (E.g. 2 tbsp water to 1 tbsp flour)
- 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.
- Spread the filling horizontally just below the center.
- Bring the bottom point over the filling to about 1/3 from the top.
- Flip the bottom edge over again, the filling should be covered.
- Fold the left and right sides in so that the edges have 90 degree angles.
- Wet the straight edges at the top with your water/flour mixture.
- Roll up until the end and then gently flatten the spring roll so that it's easy to cook.
- Take a pan and add oil until 1cm deep. Heat to 160°C / 320°F.
- 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.)
- Flip and repeat on the other side.
- Transfer to a wire wrack to allow any excess oil to drain off.
- Serve with soy sauce and Japanese mustard.
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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