Harumaki (Japanese Spring Roll)

Name: Harumaki (Japanese Spring Roll)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Chinese, Japanese
Ingredients: 150 g green cabbage (roughly cut); 30 g Japanese leek (naganegi) (finely chopped); 60 g fresh shiitake mushroom (thinly sliced); 30 g carrot (julienned); 30 g bell pepper (julienned); 50 g canned bamboo shoots (julienned); 10 g ginger root (finely diced); 150 g pork belly (or shoulder, alternatively pork mince); 1 pinch salt and pepper; 1 tsp toasted sesame oil; 2 tbsp sake; 300 ml chicken bouillon; ½ tbsp Japanese soy sauce (koikuchi shoyu); ½ tbsp oyster sauce; ½ tbsp sugar; 30 g thin glass noodles (harusame) (dry); 1 tbsp cold water (for slurry); 1 tsp cornstarch (for slurry); 10 sheets square spring roll wrappers; 2 tbsp cold water (for paste); 1 tbsp all-purpose flour (for paste); cooking oil (for shallow frying)

Instructions

Prep:20minCook:40min

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!

Updated at: Sun, 23 Feb 2025 09:59:23 GMT