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Harumaki (Spring Rolls)
Makes 10 (serves 3–4) · About 1 hr (15 min of this is just cooling the filling)
Pork, bamboo shoots, shiitake, carrot and glass noodles simmered in a thick sauce, rolled in spring roll wrappers, and shallow-fried in a little oil in a frying pan.
① Cut the fillings→② Stir-fry and simmer→③ Cool→④ Roll in the wrappers→⑤ Shallow-fry
What to buy
Meat
Vegetables
Wrappers, dry goods & seasonings
Check what you already have
Tap an item to check it off (checks clear when you close the page). Tools: frying pan (about 26 cm), kitchen scissors, a tray or large plate, cooking chopsticks, a rack or paper towels.
How to make it
1
Cut the filling into thin strips
- On a cutting board, peel the carrot and cut into thin strips 4 cm long and 3 mm wide
- Cut the bamboo shoots into thin strips 4 cm long and 3 mm wide too
- Cut off the shiitake stems (the hard base) and slice thinly
- Cut the pork into thin strips 5 mm wide
- Cut the glass noodles, still dry, to about 5 cm with kitchen scissors (no need to soak them)
How to tell it's doneAll the filling is cut to about the same thickness and length.
2
Stir-fry, simmer and thicken the filling
- Put 1 tsp sesame oil in a frying pan over medium heat and stir-fry the pork
- When the meat changes color, add the carrot, bamboo shoots and shiitake and stir-fry 2 minutes
- Add 100 ml water, 1 tbsp oyster sauce, 1 tsp chicken stock powder, 2 tsp soy sauce, 1 tsp sugar and 1 tbsp sake
- When it boils, add the dry glass noodles and simmer about 3 minutes, stirring. The noodles soak up the liquid
- In a small dish, mix 1 tbsp potato starch and 2 tbsp water. Stir it again, pour it in a circle, and mix everything
How to tell it's doneThe glass noodles are soft and clear, and no liquid runs across the bottom when you push the filling aside with a spatula. No pink is left in the pork.
Be carefulIf you roll it with lots of liquid, the wrappers tear and the oil splatters when frying. Cook off the liquid well.
3
Cool the filling
- Spread the filling out on a tray (or large plate) to cool
- When cool, draw lines with a spatula to divide it into 10
How to tell it's doneIt has cooled until it does not feel warm when you touch it.
Be carefulIf you roll it while hot, the steam softens the wrappers and they tear.
4
Roll in the wrappers
- Glue: in a small dish, mix 1 tbsp cake flour and 2 tsp water
- Lay 1 wrapper with a corner pointing toward you (a diamond shape). Put the smooth side down
- Put 1/10 of the filling in a long line, a little above the near corner
- Fold the near corner over the filling, roll once, then fold the left and right corners in
- Roll it away from you, fairly tightly, so no air gets in
- Spread glue on the last corner to seal, and set it seam side down. Roll all 10
How to tell it's doneAll 10 are rolled, and none of the seams have come open.
5
Shallow-fry
- Pour vegetable oil 1 cm deep (about 300 ml) into a frying pan and put over medium heat
- How to check the oil temperature: put the tip of dry cooking chopsticks in the oil. When small bubbles keep fizzing out, it is about 170°C. If no bubbles come out, it is not hot enough yet
- Gently add the spring rolls seam side down, 5 at a time
- After 2–3 minutes, when the bottom is golden brown, roll them with cooking chopsticks to brown all over (about 6 minutes total)
- Stand them leaning on a rack or paper towels to drain the oil. Fry the other 5 the same way
ReadyGolden brown all over, and the wrapper is crispy and hard when you tap it with chopsticks. The filling was cooked in step 2, so cut 1 roll: if it is hot all the way inside, it is done.
Be carefulDo not leave the stove while frying. The oil splatters, so add the rolls gently, close to the oil. Wet chopsticks or spatulas make the oil splatter. Clean up the used oil only after it has cooled completely.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The wrapper tore while fryingYou rolled the filling while hot, or it had too much liquid. Next time, cook off the liquid in step 2 and cool it well in step 3.
The wrapper is soggy and oilyThe oil was not hot enough. Add the rolls after bubbles keep coming from the chopsticks. Adding many at once lowers the temperature, so do 5 at a time.
They turned black fastThe oil was too hot. Turn the heat down a little and roll them often.
The seam came openNot enough glue, or you put them in seam side up. Spread glue over the whole corner and put them in seam side down.
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