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Harumaki (Japanese Spring Roll)

5 from 3 votes
By Yuto Omura
https://sudachirecipes.com
A delicious Japanese take on the classic Chinese spring roll, these harumaki are made with pork, vegetables and rice vermicelli wrapped in a crispy shell and served with Japanese mustard and soy sauce. They're the perfect appetizer or party food!
Prep Time20 minutes
Cook Time40 minutes
Chilling time1 hour
Total Time2 hours
Course Appetizers, Sides, Snacks
Cuisine Chinese, Fusion, Japanese
Servings 10 Spring rolls
Calories 144
Prep Time: 20 minutes
Cook Time: 40 minutes
Chilling time: 1 hour
Total Time: 2 hours
Course: Appetizers, Sides, Snacks
Cuisine: Chinese, Fusion, Japanese
Servings: 10 Spring rolls
Calories: 144

Ingredients 
 

  • 150 g green cabbage roughly cut
  • 30 g green onion finely chopped
  • 60 g fresh shiitake mushroom(s) thinly sliced
  • 30 g carrot(s) julienned/fine strips
  • 30 g bell pepper(s) julienned/fine strips
  • 50 g boiled bamboo shoots julienned/fine strips
  • 10 g ginger root finely diced
  • 150 g pork shoulder or belly alternatively pork mince
  • 1 pinch salt and pepper
  • 1 tsp sesame oil
  • 2 tbsp sake
  • 300 ml chicken stock
  • ½ tbsp soy sauce
  • ½ tbsp oyster sauce
  • ½ tbsp sugar
  • 30 g rice vermicelli noodles dry
  • 1 slurry 1tbsp cold water + 1 tsp corn starch
  • 10 sheets square spring roll wrappers
  • 1 water/flour paste 2 tbsp cold water + 1 tbsp all-purpose flour
  • cooking oil for shallow frying

Instructions 

Make the filling

  • First, Cut all the vegetables (150 g green cabbage, 30 g green onion, 60 g fresh shiitake mushroom(s), 30 g carrot(s), 30 g bell pepper(s), 50 g boiled bamboo shoots, 10 g ginger root) according to the ingredients list and cut 150 g pork shoulder or belly into small pieces.
    Ingredients to make harumaki (Japanese spring rolls) with labels
  • In a bowl, mix the pork with 1 pinch salt and pepper and 1 tsp sesame oil. Mix.
    roughly diced pork in a mixing bowl with salt, pepper and sesame oil
  • Heat up a pan (that has a lid) on medium and fry the cabbage until softened slightly. 
    shredded cabbage in a pan
  • Once softened, add 2 tbsp sake and 300 ml chicken stock. Steam with the lid on for 3 minutes and then remove from the heat.
    shredded cabbage cooking with sake and chicken stock
  • In a separate, larger pan, fry the pork on a medium-low heat until the meat is sealed.
    sealing the pork in a wok
  • Add the ginger and green onion, and fry until fragrant.
    stir frying pork with fresh ginger and green onion
  • Add the rest of the vegetables to the pan with the pork and stir fry together for a few minutes.
    frying pork with julienned carrot, shiitake and bell peppers
  • Season the filling with ½ tbsp soy sauce, ½ tbsp oyster sauce and ½ tbsp sugar and mix well.
    seasoning harumaki filling with soy sauce, oyster sauce and sugar
  • Pour the contents of the other pan (cabbage and chicken stock) into the pan with the pork and vegetables.
    adding cabbage and chicken stock to harumaki filling
  • Submerge 30 g rice vermicelli noodles into the chicken stock and simmer until softened.
    harumaki filling with rice vermicelli noodles
  • Make a slurry by mixing 1 tbsp cold water and 1 tsp cornstarch in a small bowl. Pour it into the pan and simmer until thick and glossy.
    complete harumaki filling
  • Remove from the heat and transfer to a container to cool.
    harumaki filling cooling in a metal container
  • 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.) Chill in the refrigerator until you're ready to assemble.
    cutting noodles in harumaki filling with scissors

How to roll

  • Divide the filling into portions equal to the number of wrappers.
    dividing harumaki filling into 10 equal portions
  • Take a small bowl and add water and flour at a ratio of 2:1. (2 tbsp water to 1 tbsp flour) and position the wrapper in front of you at a 45-degree angle so it looks like a diamond.
    harumaki skin positioned so it looks like a diamond next to a small bowl of flour and water
  • Spread the filling horizontally just below the center, making sure not to spread it too close to the edge.
    placing harumaki filling on spring roll wrapper
  • Tightly wrap the bottom point over the filling.
    gif to show how to roll harumaki
  • Fold the left and right edges over and press them down to secure.
    gif showing folding the edges of the spring roll wrapper to make a parcel
  • Roll it up, leaving a point at the top.
    rolling harumaki (spring roll) up with the edges folded over
  • Wet the top edges of the point with the water/flour mixture and finish the roll. Press down to secure.
    Sealing the top of Japanese spring roll with a paste made with flour and water, then pressing to secure.
  • Repeat until all the wrappers and filling are used up.
    rolled uncooked harumaki stacked in a metal container

Fry

  • Take a pan and add 2cm (1 inch) of cooking oil. Heat to 160 °C (320 °F) and add the spring rolls with the sealed side (point) facing down.
    3 harumaki shallow frying in a wok
  • Cook for a few minutes until golden and then flip and repeat on the other side. (The filling is already cooked, so the main purpose is to make it golden and crispy.)
    crispy golden harumaki frying in a wok
  • Rest on a wire wrack for a few minutes to drain the excess oil.
    5 golden crispy harumaki draining on a wire rack
  • Serve with soy sauce and Japanese mustard, and enjoy!
    3 harumaki (Japanese spring rolls) stacked on a blue plate next to soy sauce in a dipping bowl and a tube of Japanese mustard (karashi)

Notes

Best served immediately after frying.
If preparing in advance, make the filling and roll, then fry just before serving.

Nutrition

Calories: 144kcal | Carbohydrates: 22.4g | Protein: 5.94g | Fat: 3.8g | Saturated Fat: 0.96g | Polyunsaturated Fat: 0.69g | Cholesterol: 10.1mg | Sodium: 270.8mg | Fiber: 2.07g