If you’re a fan of crispy, savory snacks that pack a punch of flavor, then get ready to meet your new obsession: Haru maki. These tasty Japanese style spring rolls are a popular snack or appetizer in many Asian countries. They are made from a thin wrapper filled with vegetables and meat, then fried until crispy and golden. These delectable treats are the perfect combination of crunchy and chewy, with an irresistible filling that makes every bite as delicious as the last. Whether you’re looking for a satisfying snack or an impressive appetizer to impress your guests, Harumaki is the answer.
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What is Harumaki?
Harumaki, which translates to “spring roll” in Japanese, is a popular dish that originated in China and given a delicious twist to suit Japanese tastes. Similar to chinese spring rolls, Japanese spring rolls are made with thin wrappers and filled with an array of mouth-watering vegetables such as shredded cabbage, carrots, bean sprouts, shiitake mushrooms, shrimp, and ground pork or chicken. They differ from egg rolls because the thin spring roll wrappers result in a flaky and crispy shell rather than the thick, more doughy texture that comes from using egg roll wrappers.
The rolls are lightly fried until golden brown with a satisfying crispiness. The crunchy exterior perfectly complements the savory filling inside making it an irresistible snack or appetizer.
Spring roll wrapper
Harumaki wrappers are a versatile ingredient that can be found in many Asian cuisines. These thin and crispy wrappers are made from wheat flour and water, then rolled out into paper-thin sheets. These wrappers make it easy to create a delicious appetizer or main course with minimal effort. The best part about Harumaki wrapper is how easy it is to work with. They are available from the supermarket freezer section where you will find ready made pastry sheets. Leave it out for 30 minutes to allow them to thaw slightly before you start to cook.
Harumaki is a delicious Japanese spring roll filled with a mouth-watering combination of vegetables, meat, and other flavorful ingredients. The filling is the heart and soul of this crispy treat, bringing together all the flavors in perfect harmony. One of the most popular Harumaki fillings is pork, vegetable and glass noodles or vermicelli. The juicy pork adds a savory note to the dish while the crunchy vegetables such as bamboo shoot provide texture and freshness. Other options include:
Protein: shrimp, chicken (ground or cut in very small pieces), or tofu for those who prefer a vegetarian option.
Vegetables: carrots, bean sprouts, mushrooms, celery, garlic, cabbage, bell pepper, spring onions.
Other: for those who love bold flavors, try adding spicy kimchi, gochujang sauce, or chillis to your Harumaki filling.
I used ground pork, dried shiitake mushrooms, vermicelli, carrots celery, scallions, and ginger.
Whatever filling you choose, be sure to pair it with a tasty dipping sauce. In Japan, harumaki are typically served with a sauce mixture made from soy sauce, rice vinegar, and karashi Japanese mustard. Sweet chilli sauce is also a very common and popular sauce for spring rolls.
Vegetable oil for deep frying
oil is essential to making the harumaki turn out crispy and golden brown. Any oil appropriate for frying will work. You will not need as much oil as you do for normal deep frying. Just a shallow bit of oil will do to make the perfect spring rolls.
Outline of making homemade Harumaki
Step 1: Prepare the filling ingredients and thaw the harumaki wrappers.
Step 2: Heat sesame oil in a large frying pan, and add ginger till fragrant.
Step 3: Add the pork mince to sauté. When it changes colour, add the cut vegetables and stir fry together. Then add the vermicelli. You can add a pinch of salt and pepper if you wish.
Step 4: Add the soup mixture and stir all together. When the filling has thickened, remove the pan from heat. Set it aside to cool down.
Step 5: Take one spring roll wrapper at a time. On each wrapper place about two tablespoons of filling mixture near one corner leaving enough space around the edges for wrapping.
Step 6 : Fold the corner with the filling towards the centre keeping it tight while folding it inwards towards the opposite corners to form a cylinder shape making sure no air bubbles form.
Step7 : Mix equal amounts of water and flour to create a paste to act as a glue. Dab the flour & water paste around the edges of the open end. Roll up tightly sealing the edges by pressing firmly together. Repeat this process till all your wrappers are used up or fillings finished.
Step 8 : Heat oil in a deep frying pan on medium high heat, once hot reduce the heat slightly before adding the wrapped rolls into the pan carefully. Avoid the rolls touching together by cooking them in small batches turning occasionally until golden brown and crispy. Once cooked, place them on a paper towel to remove any excess oil.
Your homemade Harumaki is ready! Serve hot with your favorite dipping sauce like sweet chili, teriyaki, or soy sauce.
Tips for Making Harumaki Spring Rolls
- Wrap the filling when it is completely cooled down. If you wrap the filling while they are still warm, the spring roll skin will absorb moisture and become soft. It will also cause the spring roll wrapper to tear easily.
A : Harumaki will be best to eat freshly made, but they will keep for a few days in the refrigerator (*though crispiness will be lost). Any leftovers can be stored in an airtight container once cooked and cooled down. You can also freeze them before deep frying to keep for a month in the freezer. To freeze them uncooked, place them on sheets of parchment paper to keep them from sticking together.
A : Yes you can bake the harumaki in the oven by placing them on a baking tray lined with baking/parchment paper and spray or brush on a light coating of oil.
Harumaki Spring Rolls
- 2 dry shiitake mushrooms
- 100 ml water for soaking mushrooms *1
- 50 g vermicelli
- 1 tbsp sesame seeds oil
- 1 tsp finely chopped ginger
- 100 g ground pork
- ½ small carrots julienned
- ½ stalk of celery thinly sliced
- 2 tbsp finely chopped scallions
- 4 tbsp Shiitake mushroom soaking water *1
- 1 tbsp Soy sauce *2
- 1 tbsp Sake
- 1 tbsp Mirin
- 1 tbsp oyster sauce
- 1 tsp instant torigara soup granule
- ½ tbsp Katakuriko potato starch
Wrappers and Deep Frying
- 10 Spring roll wrappers
- ½ tbsp all purpose flour
- ½ tbsp water
- ½ cup oil for deep frying
Prepare Shiitake mushrooms and Vermicelli
- Soak Shiitake mushrooms. When the mushrooms absorb the water and soften, squeeze out the excess water, cut off the stem and slice thinly. Do not discard the soaking water as it will be used for seasoning the filling later.
- Place the vermicelli in a bowl with enough water to soak for 10-15 min. Drain the water and cut them short with kitchen scissors.
Making the Filling
- Make the sauce mixture – combine all sauce ingredients in a small jug and set it aside.
- Heat sesame seed oil in a frying pan over medium heat. Add ginger to cook.
- When the ginger is cooked and fragrant, add the ground pork to cook
- Add julienned carrots, celery and shiitake mushrooms to the frying pan and stir.
- Add vermicelli and chopped scallions and stir.
- Pour the sauce mixture into the frying pan and stir.
- When the sauce has thickened, turn the heat off.
- Cool the filling completely before wrapping.
- On each wrapper place about two tablespoons of filling mixture near one corner of it leaving enough space around the edges for wrapping.
- Fold the corner of filling towards the centre keeping it tight while folding it inwards towards opposite corners to form a cylinder shape making sure no air bubbles form inside.
- Mix the water and flour in a small mixing bowl to create a paste to act as a glue.
- Dab the flour & water paste around the edges of the open end. Roll up tightly sealing the edges by pressing firmly together. Repeat this process till all your wrappers are used up or fillings finished.
- Heat oil in a deep frying pan on medium high heat, once the oil temperature reaches 338-356℉/170-180℃, reduce the heat slightly before adding the wrapped rolls into the pan carefully.
- Avoid the rolls touching together by cooking them in small batches turning occasionally until golden brown and crispy.
- Once cooked, place them on a paper towel to remove any excess oil.