Harumaki Recipe

These crispy spring rolls are my ultimate comfort food, blending savory pork and fresh veggies into a harmonious bite that satisfies every craving. I love how the earthy mushrooms and tangy sauces come together, creating flavors that transport me to my favorite street food stall every time I indulge.

Harumaki, or Japanese spring rolls, make a delightful crispy bite filled with savory goodness. I love combining ground pork, finely shredded cabbage, and sliced Shiitake mushrooms, all seasoned with soy and oyster sauces, to create a rich, satisfying filling.

Perfectly wrapped in 6-inch spring roll wrappers, these rolls are hit-me-with-a-stick-and-call-me-irradiated delicious.

Harumaki Recipe Ingredients

• Ground Pork or Chicken: Rich source of protein, adds savory depth.
• Shredded Cabbage: Low in calories, high in fiber, aids digestion.
• Julienned Carrots: Adds sweetness, color, and vitamin A.
• Shiitake Mushrooms: Earthy flavor, contain dietary fibers and B vitamins.
• Soy Sauce: Provides umami and saltiness, enhances overall flavor.
• Oyster Sauce: Sweet and savory, rich in umami taste.
• Cornstarch: Thickens filling, provides light coating for crispiness.
• White Pepper: Mild heat, warm flavor, subtly enhances taste.

Harumaki Recipe Ingredient Quantities

• 15 sheets of spring roll wrappers (6-inch square)
• 8 oz (225g) ground pork or chicken
• 1 cup (100g) finely shredded cabbage
• 1/2 cup (60g) julienned carrots
• 1/4 cup (25g) sliced scallions
• 1/4 cup (30g) sliced Shiitake mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground white pepper
• 2 cups vegetable oil (for frying)
• 1 tablespoon all-purpose flour (for sealing)
• 2 tablespoons water (for sealing)

How to Make this Harumaki Recipe

1. In a big frying pan or wok, warm the vegetable oil over medium heat. Add the minced pork or chicken, cooking until it is no longer pink, breaking it up into small bits.

2. Add the shredded cabbage, julienned carrots, sliced scallions, and sliced Shiitake mushrooms to the skillet. Stir-fry them together until the vegetables soften, about 3-5 minutes.

3. Combine the soy sauce, oyster sauce, sugar, sesame oil, and ground white pepper in a large bowl. Stir in, mix well, and cook for 2-3 more minutes.

4. Combine a little water with cornstarch in a small bowl and stir to make a slurry. Pour the slurry into the skillet and stir to thicken the mixture.

5. Make the sealing mixture by blending all-purpose flour with 2 tablespoons of water to create a paste.

6. Set a spring roll wrapper on a clean surface with a corner pointing toward you. Place about 2 tablespoons of the filling right at the corner.

7. Wrap the filling tightly in the wrapper, folding in the sides as you go. Use the flour paste to secure the roll at the final corner. Do this with the remaining wrappers and filling.

8. In a large frying pan, heat 2 cups of vegetable oil to 350°F (175°C) for frying.

9. Put the spring rolls into the hot oil very carefully. Keep adding them in small batches until they are all in the pot. Fry the rolls until they are golden brown and crispy, turning them occasionally. This should take about 3-4 minutes. You may want to give them a good turn at the halfway point.

10. Using a slotted spoon, carefully remove the harumaki from the oil and allow it to drain on paper towels. It is best served hot, and your choice of dipping sauce makes an excellent accompaniment.

Harumaki Recipe Equipment Needed

1. Large frying pan or wok
2. Mixing bowl
3. Small bowl
4. Slotted spoon
5. Paper towels
6. Cutting board
7. Knife
8. Measuring cups and spoons
9. Tongs (optional)

FAQ

• Q: Can I use a different meat other than pork or chicken?A: Sure, you can use beef, turkey, or no meat at all for a vegetarian version.
• Q: How do I prevent my spring rolls from getting soggy?A: Make absolutely certain that the filling is not too wet by stir-frying the ingredients until most moisture has evaporated. Also, keep the cooked rolls covered with a cloth until it is time to fry them.
• Q: Can I bake these instead of frying?A: Yes, you can bake them at 400°F (200°C) for about 20-25 minutes or until golden brown, turning halfway through for even crispiness.
• Q: What can I use if I don’t have oyster sauce?A: You can achieve similar flavor depth and sweetness by substituting hoisin sauce or a mixture of soy sauce and a bit of sugar.
• Q: How do I store leftover spring roll wrappers?A: To keep them fresh and to prevent them from drying out, store them sealed in their original packaging in the refrigerator or freezer.
• Q: What type of oil is best for frying harumaki?A: The ideal choice is vegetable oil; however, for frying at high heat, you may also use canola or peanut oil.

Harumaki Recipe Substitutions and Variations

Pork carne molida o pollo: Reemplace con pavo molido o tofu firme, y tendrá una opción vegetariana.
Shiitake mushrooms: Substitute with button mushrooms or portobello mushrooms.
Oyster sauce: Use hoisin sauce or mushroom soy sauce for a vegetarian alternative.
White pepper: Substitute with black pepper for a somewhat different flavor.
if spring roll wrappers are unavailable, use egg roll wrappers or rice paper wrappers.

Pro Tips

1. Chilling the Filling: Allow the cooked filling to cool slightly before wrapping it in the spring roll wrappers. This helps prevent the wrappers from getting too soggy and tearing during the wrapping process.