Harumaki (Japanese Spring Rolls)

Name: Harumaki (Japanese Spring Rolls)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 10 Harumaki
Ingredients: 4 dried shiitake mushrooms; ¼ cup water; 4 Shrimp; 2 chicken tenders; ¼ lb ground pork; 1.5 oz dried glass/cellophane noodles (harusame); ½ boiled bamboo shoot; 1 knob ginger; 1 Tokyo negi (naga negi; long green onion); 2 talks garlic chives (Chinese chives or Nira); 3 inches carrot; 2.5 oz bean sprouts; 1 Tbsp toasted sesame oil; 2 tsp soy sauce; 2 tsp sake; 2 tsp potato starch or cornstarch; ¼ cup shiitake dashi; 2 Tbsp soy sauce; 1 tsp Diamond Crystal kosher salt; freshly ground black pepper; 2 Tbsp potato starch or cornstarch; 2 Tbsp water; 10 egg roll (harumaki) wrappers; 2 Tbsp all-purpose flour (plain flour); 2 Tbsp water; 3 cups neutral oil; soy sauce; rice vinegar (unseasoned); Japanese karashi hot mustard

User Reviews

4.7

75 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings
10 Harumaki
Calories
130 kcal
Course
Appetizer
Cuisine
Japanese

Harumaki (Japanese Spring Rolls)

Caleb Murray

Report

Harumaki are crispy Japanese Spring Rolls with a delicious filling of pork, chicken, shrimp, shiitake mushroom, carrots, and vermicelli glass noodles. Whether you deep-fry or bake them, they make an excellent finger food, party appetizer, or bento side dish!

Share:

I Made This!

56 people made this

Print

17 people printed this

Save this

45 people saved this

Ingredients

Servings

4 dried shiitake mushrooms (0.5 oz, 13 g)
¼ cup water (to soak the dried shiitake)
4 Shrimp (2.5 oz, 70 g; peeled, tails removed, and deveined)
2 chicken tenders (2 oz, 55 g)
¼ lb ground pork
1.5 oz dried glass/cellophane noodles (harusame)
½ boiled bamboo shoot (7 oz, 200 g)
1 knob ginger (1 inch, 2.5 cm)
1 Tokyo negi (naga negi; long green onion) (0.8 oz, 23 g; use only the white part)
2 talks garlic chives (Chinese chives or Nira) (0.3 oz, 8 g)
3 inches carrot (3.2 oz, 90 g)
2.5 oz bean sprouts (70 g)
1 Tbsp toasted sesame oil

For the Shrimp and Meat Marinade

2 tsp soy sauce
2 tsp sake
2 tsp potato starch or cornstarch

For the Filling Seasonings

¼ cup shiitake dashi (reserve the liquid from soaking the dried shiitake)
2 Tbsp soy sauce
1 tsp Diamond Crystal kosher salt
freshly ground black pepper
2 Tbsp potato starch or cornstarch
2 Tbsp water

For Rolling and Frying

10 egg roll (harumaki) wrappers
2 Tbsp all-purpose flour (plain flour)
2 Tbsp water
3 cups neutral oil (for deep-frying; you‘ll need 1–1½ inches (2.5–3.8 cm) of oil in the pot)

For Serving

soy sauce
rice vinegar (unseasoned)
Japanese karashi hot mustard

Add to Shopping List

Instructions

Gather all the ingredients. Soak 4 dried shiitake mushrooms in ¼ cup water to rehydrate, about 15 minutes. Once the shiitake are tender and hydrated, squeeze out their liquid. Reserve the soaking liquid, now shiitake dashi, to use later.
Meanwhile, cut 4 shrimp and 2 chicken tenders into small pieces. In a medium bowl, mix the ingredients for the marinade: 2 tsp soy sauce, 2 tsp sake, and 2 tsp potato starch or cornstarch. Add the shrimp, the chicken, and ¼ lb ground pork to the bowl and mix well. Set aside to marinate.
Cook 1.5 oz dried glass/cellophane noodles (harusame) in boiling water for 2–3 minutes. Drain well and cut into 1-inch lengths.
Cut ½ boiled bamboo shoot, 1 knob ginger, the rehydrated shiitake, the white part of 1 Tokyo negi (naga negi; long green onion), 2 stalks garlic chives (Chinese chives or Nira), and 3 inches carrot into long, thin strips (2-inch julienned pieces). Wash 2.5 oz bean sprouts and drain well.

To Cook the Filling

Heat a large frying pan over medium-high heat. Add 1 Tbsp toasted sesame oil and the ginger. Once fragrant, add the marinated shrimp, chicken, and pork and stir-fry until no longer pink.
Add the sliced bamboo shoot and carrot and stir-fry until coated with oil and slightly tender. Add the bean sprout, Tokyo negi, Chinese chives, and dried mushrooms and stir-fry. Then, add the noodles.
Next, add the ingredients for the seasonings: ¼ cup shiitake dashi, 2 Tbsp soy sauce, 1 tsp Diamond Crystal kosher salt, and freshly ground black pepper. Mix well.
Combine 2 Tbsp potato starch or cornstarch with 2 Tbsp water in a small bowl to make a slurry.
After a quick stir, pour the slurry into the harumaki filling and mix well. Transfer the filling from the pan to a baking sheet or plate. Let it cool completely and evaporate the moisture. Make sure there is no moisture in the filling. Otherwise, the wrappers will break easily before and during deep-frying (and might explode in the oil).

To Roll the Harumaki

Slowly peel each of the 10 egg roll (harumaki) wrappers, one at a time, and keep them under plastic wrap or a damp kitchen towel to prevent drying while you work. Mix 2 Tbsp all-purpose flour (plain flour) and 2 Tbsp water in a small bowl to form a loose paste.
Lay one harumaki wrapper on your work surface with a corner pointed towards you in a diamond shape. Place one portion of filling neatly just below the center of the wrapper. I use an ice cream scoop so the filling amount is the same for each wrapper. Fold the bottom corner up over the filling and firmly tuck the filling under it.
Roll the wrapper once to cover the filling. Then, fold the right and left corners of the wrapper in toward the center, forming straight edges on either side. The two corners should overlap in the center a little bit. Continue rolling toward the top corner, making sure that both sides of the wrapper taper inward (and don‘t flair out) as you roll.
Dip your finger in the flour + water paste and place a good amount of it on the top corner. Then, roll and press firmly to seal. Continue rolling with the remaining wrappers.

To Cook

Deep-fry (recommended): Fry the harumaki immediately after rolling and before the wrappers get soggy. To a deep, heavy-bottomed pot, add 3 cups neutral oil or enough for 1–1½ inches (2.5–3.8 cm) of oil. Heat to 340°F (170°C); I recommend using an instant-read thermometer to check. When the oil is hot enough, deep-fry the rolls in batches until light golden brown and crisp, about 5 minutes. Place on a wire rack or paper towel to drain the excess oil. Tip: When you deep-fry, do not crowd the pot because the oil temperature will drop quickly and cause the rolls to absorb oil. Your ingredients should take up no more than about half of the oil surface area at any one time. For more helpful hints, read my post How to Deep-Fry Food at Home.
Bake (optional): If you prefer to bake, preheat the oven to 400ºF (200°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Arrange the harumaki in a single layer on a baking sheet lined with parchment paper. Brush the tops of the rolls with neutral oil, then bake for 10–12 minutes, rotating after 6 minutes, until they‘re golden brown and crispy.

To Serve

Make a dipping sauce with soy sauce, rice vinegar (unseasoned), and Japanese karashi hot mustard as you like and serve with the Harumaki. Enjoy!

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

Nutrition Information

Show Details

Calories 130kcal (7%) Carbohydrates 17g (6%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 1g Cholesterol 13mg (4%) Sodium 407mg (17%) Potassium 163mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1533IU (31%) Vitamin C 2mg (2%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Harumaki

Amount Per Serving

Calories 130 kcal

% Daily Value*

Calories	130kcal	7%
Carbohydrates	17g	6%
Protein	6g	12%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	1g	50%
Cholesterol	13mg	4%
Sodium	407mg	17%
Potassium	163mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1533IU	31%
Vitamin C	2mg	2%
Calcium	19mg	2%
Iron	1mg	6%