Harumaki (Japanese Spring Rolls)
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4.7
50 reviews
Excellent
Harumaki (Japanese Spring Rolls)
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Harumaki are Japanese-style spring rolls filled with a mix of shrimp, chicken, ground pork, and various vegetables such as bamboo shoots, carrots, shiitake mushrooms, and bean sprouts. The filling includes glass noodles and seasonings like soy sauce, sake, and potato starch for texture and umami depth. Wrapped in thin egg roll wrappers and deep-fried, they yield a crispy exterior encasing a savory, tender filling. These spring rolls are often served with soy sauce, rice vinegar, and mustard for dipping.
Description
Harumaki combines chopped shrimp, chicken tenderloins, ground pork, and softened glass noodles with julienned vegetables like bamboo shoots, carrots, shiitake mushrooms, and bean sprouts. The mixture is marinated briefly with soy sauce, sake, and potato starch, which helps bind the filling and adds subtle flavor. The filling is cooked over medium heat until tender and combined, then allowed to cool before wrapping in thin egg roll wrappers.
Once rolled, the spring rolls are deep-fried in neutral oil until the wrappers turn golden brown and crispy, sealing in the moist savory filling inside. The contrast between the crisp shell and the tender interior is a hallmark characteristic of the dish. Typical accompaniments include soy sauce, rice vinegar, and karashi Japanese mustard for added tang and heat.
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Ingredients
- 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 tenderloin 2 oz, 55 g
- ¼ lb ground pork
- 1.5 oz glass noodles aka cellophane noodles/harusame, dried
- ½ bamboo shoot 7 oz, 200 g, boiled
- 1 knob ginger (1 inch, 2.5 cm)
- 1 green onion 0.8 oz, 23 g; use only the white part, aka Tokyo negi, naga negi, long green onion
- 2 talks garlic chives 0.3 oz, 8 g, aka Chinese chives or Nira
- 3 inches carrot (3.2 oz, 90 g)
- 2.5 oz bean sprout 70 g
- 1 Tbsp sesame oil toasted
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 mushroom reserve the liquid from soaking the dried shiitake, used in dashi broth
- 2 Tbsp soy sauce
- 1 tsp kosher salt Diamond Crystal brand
- black pepper freshly ground
- 2 Tbsp potato starch or cornstarch
- 2 Tbsp water
For Rolling and Frying
- 10 egg roll wrappers harumaki
- 2 Tbsp all-purpose 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
- karashi mustard Japanese hot mustard
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
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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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
50 reviews
Excellent
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