Harumaki (Japanese Spring Roll)
Ingredients
Harumaki Filling
-
2
pieces
dry shiitake mushrooms
-
100
ml
water for soaking mushrooms
-
50
g
vermicelli
-
1
tbsp
sesame seed oil
-
1
tsp
finely chopped ginger
-
100
g
ground pork
-
½
small
carrot, julienned
-
½
stalk
celery, thinly sliced
-
2
tbsp
finely chopped scallions
Filling Seasonings
-
4
tbsp
shiitake mushroom soaking water
-
1
tbsp
soy sauce
-
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
pieces
spring roll wrappers
-
½
tbsp
all purpose flour
-
½
tbsp
water
-
½
cup
oil for deep frying
Instructions
- Soak the shiitake mushrooms in water until softened, then slice them thinly.
- Soak the vermicelli in water for 10-15 minutes, drain, and cut into shorter pieces.
- Heat sesame oil in a frying pan and cook the ginger until fragrant.
- Add ground pork to the pan and cook until browned, then add the vegetables and stir-fry.
- Mix in the vermicelli and the sauce mixture, cooking until thickened. Let the filling cool.
- Place about two tablespoons of filling on each wrapper and fold tightly to form a roll.
- Seal the edges with a flour and water paste.
- Heat oil in a deep frying pan and fry the rolls in batches until golden brown and crispy.
- Drain on paper towels and serve hot with dipping sauce.
Nutrition Facts (estimated)
Servings
10 spring rolls
Calories
124
Total fat
4g
Total carbohydrates
17g
Total protein
4g
Sodium
290mg
Cholesterol
9mg
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