Harumaki (Japanese Spring Rolls)
User Reviews
5
14 reviews
Excellent
Harumaki (Japanese Spring Rolls)
Report
Harumaki are Japanese spring rolls filled with ground pork, cabbage, shiitake mushrooms, bamboo shoots, and carrot, bound with soy sauce and mirin seasoning. The filling is cooked with aromatics like ginger and scallions, thickened with potato starch for a moist consistency before being wrapped in spring roll wrappers and deep-fried until crisp and golden. These rolls offer a combination of tender, seasoned pork with crisp fried wrappers, providing a savory texture contrast.
Description
The Harumaki recipe features a pork-based filling combined with vegetables such as cabbage, carrots, and shiitake mushrooms, seasoned with soy sauce, mirin, and white pepper. The filling is sautéed with ginger and scallions for added aroma, then thickened with a potato starch and chicken stock mixture to hold it together. Wrapped in thin spring roll wrappers and deep-fried in vegetable oil, the resulting rolls have a crunchy exterior and a flavorful, juicy interior. The toasted sesame oil adds a subtle nutty aroma to the filling.
These spring rolls are traditionally served hot as an appetizer or snack. They provide a savory bite combining tender pork, mixed vegetables, and a lightly sweet and salty seasoning. The frying gives a crisp and flaky wrapper texture complementing the moist filling.
Share:
Ingredients
For Harumaki filling
- 150 grams ground pork
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 2 teaspoons potato starch
- ⅛ teaspoon white pepper
- 1 tablespoon vegetable oil
- 10 grams ginger (¼-inch knob, minced)
- 75 grams scallions 2-3 stems minced, stems
- 175 grams cabbage (3-4 leaves, shredded)
- 50 grams carrot ⅓ carrot, julienned
- 50 grams shiitake (2 large mushrooms, chopped)
- 100 grams bamboo shoot 1 small can, julienned
- 1 cup chicken stock low sodium
- 1 tablespoon potato starch
- 1 teaspoon sesame oil toasted
- salt (to taste, I used ¼ teaspoon)
For Harumaki
- 10 spring roll wrapper
- 1 tablespoon flour
- 1 tablespoon water
- vegetable oil (for deep-frying)
Instructions
- Marinate the pork by mixing it with the soy sauce, mirin, 2 teaspoons of potato starch, and white pepper until the ingredients are evenly distributed.
- In a separate bowl, mix the chicken stock, 1 tablespoon of potato starch, and sesame oil.
- Heat a large frying pan over medium-high heat. Add the oil, ginger, and scallion stems and saute for about two minutes until the aromatics are fragrant.
- Add the remaining vegetables to the pan and stir-fry the mixture until they're cooked through (about 3 minutes).
- Make space in the center of the pan by pushing the veggies to the sides. Add the pork and use a spatula to break it up into small crumbs. When the ground meat is no longer one mass, stir-fry it together with the vegetables until the pork is mostly cooked through.
- Stir the chicken stock mixture and pour it into the pan. Stir everything together until the pork is fully cooked. Give it a taste and add salt as needed to season (I added ¼ teaspoon).
- The filling needs to cool before you can stuff the Harumaki, and you can speed this up by spreading the mixture in a metal tray and floating it in a cold water bath.
- While the filling cools, mix the flour and water to make a smooth "glue" that you're going to use to seal the rolls shut. Separate the wrapper sheets and keep them covered with a damp towel to keep them from drying out and getting brittle.
- After the filling has cooled to room temperature, I recommend using a tool such as a bench scraper or chopstick to divide the filling into 10 even segments.
- To assemble the Harumaki, place a wrapper with a corner pointing towards you. Add one segment of filling to the middle of the lower half of the wrapper.
- Roll the corner closest to you, up and over the filling, and then continue rolling until you reach the halfway point.
- Fold the two flaps on either side of the filling towards the center.
- Spread some of the flour glue onto the wrapper's top edges and then loosely finish rolling the Harumaki. I usually put the tips of two fingers into either end of the roll as I roll it.
- Line a bowl or wide cup with 3 sheets of paper towels. This will be used to drain the spring rolls in an upright position, so you want something that's deep enough to hold the rolls standing up but wide enough that the rolls aren't overcrowded.
- Heat a heavy-bottomed pot filled with 1.5-inches of oil to 360 degrees F (180 C) and fry the rolls in batches. They will float, so you need to continue rolling them over so they brown evenly. When the wrapper is crisp, transfer the rolls to the prepared bowl and drain them for a minute before serving them.
- Be careful when you eat them as the center is going to be scorching hot.
Nutrition Information
Show Details
Calories
143kcal
(7%)
Carbohydrates
17g
(6%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
275mg
(11%)
Potassium
194mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
933IU
(19%)
Vitamin C
8mg
(9%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10spring
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 275mg | 11% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 933IU | 19% |
| Vitamin C | 8mg | 9% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
Other Recipes
You'll Also Love
