Servings: 10 Spring Rolls
Harumaki Spring Rolls 春巻き
Discover mouth-watering Harumaki Japanese Spring Rolls – crispy, savory, and bursting with flavors that will leave you craving for more. They're easy and fun to make at home with customisable fillings to suit your tastes!
Equipment
Ingredients
Harumaki Filling
- 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
Filling Seasonings
- 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
Instructions
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.
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.
Deep Frying
- 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.
Notes
*1 This saking water will be used for filling seasoning, so don't discard it.
*2 If you can not access any of those Japanese condiments, check out Japanese food substitute post.
Nutrition
Calories: 124kcal, Carbohydrates: 17g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 9mg, Sodium: 290mg, Potassium: 78mg, Fiber: 1g, Sugar: 1g, Vitamin A: 534IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg