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Harumaki Spring Rolls 春巻き
5 from 4 votes

Harumaki Spring Rolls 春巻き

Discover mouth-watering Harumaki Japanese Spring Rolls – crispy, savory, and bursting with flavors that will leave you craving for more. They're easy and fun to make at home with customisable fillings to suit your tastes!

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 10 Spring
Calories: 124 kcal
Course: Appetizer
Cuisine: Asian, Japanese

Ingredients

Harumaki Filling
  • 2 dried shiitake mushroom
  • 100 ml water 1, for soaking mushrooms
  • 50 g vermicelli
  • 1 tbsp sesame oil
  • 1 tsp ginger finely chopped
  • 100 g ground pork
  • ½ carrot small, julienned
  • ½ celery stalk, thinly sliced
  • 2 tbsp scallions finely chopped
Filling Seasonings
  • 4 tbsp shiitake mushroom soaking water *1
  • 1 tbsp soy sauce *2
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tbsp oyster sauce
  • 1 tsp torigara soup granule instant
  • ½ tbsp potato starch katakuriko
Wrappers and Deep Frying
  • 10 spring roll wrapper
  • ½ tbsp all-purpose flour
  • ½ tbsp water
  • ½ cup cooking oil for deep frying

Instructions

Prepare Shiitake mushrooms and Vermicelli
    Cup of Yum
  1. Soak Shiitake mushrooms. When the mushrooms absorb the water and soften, squeeze out the excess water, cut off the stem and slice thinly. Do not discard the soaking water as it will be used for seasoning the filling later.
  2. Place the vermicelli in a bowl with enough water to soak for 10-15 min. Drain the water and cut them short with kitchen scissors.
Making the Filling
  1. Make the sauce mixture - combine all sauce ingredients in a small jug and set it aside.
  2. Heat sesame seed oil in a frying pan over medium heat. Add ginger to cook.
  3. When the ginger is cooked and fragrant, add the ground pork to cook
  4. Add julienned carrots, celery and shiitake mushrooms to the frying pan and stir.
  5. Add vermicelli and chopped scallions and stir.
  6. Pour the sauce mixture into the frying pan and stir.
  7. When the sauce has thickened, turn the heat off.
  8. Cool the filling completely before wrapping.
Wrapping
  1. On each wrapper place about two tablespoons of filling mixture near one corner of it leaving enough space around the edges for wrapping.
  2. Fold the corner of filling towards the centre keeping it tight while folding it inwards towards opposite corners to form a cylinder shape making sure no air bubbles form inside.
  3. Mix the water and flour in a small mixing bowl to create a paste to act as a glue.
  4. Dab the flour & water paste around the edges of the open end. Roll up tightly sealing the edges by pressing firmly together. Repeat this process till all your wrappers are used up or fillings finished.
Deep Frying
  1. Heat oil in a deep frying pan on medium high heat, once the oil temperature reaches 338-356℉/170-180℃, reduce the heat slightly before adding the wrapped rolls into the pan carefully.
  2. Avoid the rolls touching together by cooking them in small batches turning occasionally until golden brown and crispy.
  3. Once cooked, place them on a paper towel to remove any excess oil.

Notes

  • *1 This saking water will be used for filling seasoning, so don't discard it. 
  • *2 If you can not access any of those Japanese condiments, check out Japanese food substitute post. 

Nutrition Information

Calories 124kcal (6%) Carbohydrates 17g (6%) Protein 4g (8%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Cholesterol 9mg (3%) Sodium 290mg (12%) Potassium 78mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 534IU (11%) Vitamin C 1mg (1%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Spring

Amount Per Serving

Calories 124

% Daily Value*

Calories 124kcal 6%
Carbohydrates 17g 6%
Protein 4g 8%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 9mg 3%
Sodium 290mg 12%
Potassium 78mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 534IU 11%
Vitamin C 1mg 1%
Calcium 15mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.