1In Appetizer/ Main Dish/ Pork/ Vegetable/ Video
Jump to Recipe Jump to Video Print Recipe
Harumaki (or spring roll actually in Japanese) are deep-fried egg rolls which are known well in Chinese cuisine in the US.Many people whoare not familiar withmuch Japanese food may even have had Harumaki at some point of life. Harumakiis also a popular Chinesedish in Japan, similar to Gyoza dumplings. You can findHarumaki at Chinese restaurants over there, of course, but it’s also a very common home-madefood Japanese moms make for dinner. If you only know them from restaurants, this is way better than that (hopefully!), and it is worth trying at home.
What’s inside the deep-fried packetis usually simple vegetables and meats, like cabbage, carrot, pork, and so on. However, we strongly recommend to include bamboo shoots and Shiitake mushroomssince theybring great flavorsto Harumaki. Cut everything thinly like match sticks so they will be cooked through at the same time and easy to eat. It is important to thicken the fillingso thatit can be wrapped easilywithoutthe liquid from vegetables and seasonings seeping out.
The egg roll wrapper is also a key ingredient for this dish. If you have access to a Japanese market, that’s the easiest way to get Japanese egg roll skins. If you have to find them elsewhere, try to choose thinner ones. Thicker ones taste fine, but the texture we’re looking for is different. What we want islightand crispy when cooked, nothearty and chewy. The sides or faces of the skins are different for the insideandoutside. Use the shiny side for the outside when you wrap. This way, you’ll get a nice golden brown sheen, almost translucent, on the surfaceafter it’s been deep-fried.
Freshly fried Harumakiaredeliciousby themselves, but you can also use a dipping sauce (soy sauce and vinegar, 1:1)with Japanese yellow mustard which provides a little heat. Harumakican bea tasty dinner entreefor your familyas well as an appetizer for a crowd, so try this at home!
Print Recipe
5 from 1 vote
Japanese Egg Rolls
Course: Appetizer
Cuisine: Chinese, Japanese
*Links may contain ad. #CommissionsEarned
Ingredients
- 1 small carrot
- 1/2 bamboo shoot 4 oz (120g )
- 4 Shiitake mushrooms
- 4 green onions
- 2 cups bean sprouts 4 oz
- 5 oz 150g pork, thinly sliced
- 1 Tbsp Soy Sauce
- 1 Tbsp Sake
- 2 Tbsp water
- 1 tsp potato or corn starch
- 1 Tbsp all purpose flour
- 1 Tbsp water
- 1 Tbsp oil
- salt and pepper
- 1 tsp sesame oil
- 10 Harumaki skins
- deep frying oil
Instructions
Cut carrot, bamboo shoots, mushrooms, and green onions into thin 2-3″ strips. Wash bean sprouts and drain well. Cut pork into small bite size pieces. Set aside.
In a small bowl, mix together Soy Sauce, Sake, water, and potato or corn starch. In another small bowl, mix flour and water to make a loose paste. Set aside.
Heat 1 Tbsp of oil in a large frying-pan at medium heat. Stir-fry the pork first, and add vegetables when the meat turns color. Cook until soft. Then add the mixed seasonings (Soy Sauce mixture). Stir until thickened. Add salt and pepper to taste, and finally sesame oil. Stir and remove from heat. Set aside.
On a cutting board, place a sheet of Harumaki skin having a corner toward you. Put 1/10 of the vegetable stir fry on the bottom part of the skin. Pick up the corner and start rolling tucking the side corners in. Use the flour paste on the inner edges of the skin at the end of rolling to glue the roll sealed, so it doesn’t unroll or leak in the oil. Repeat to make ten rolls.
Deep fry at high heat for a couple of minutes until browned.
Video
Harumaki
November 14, 2017 By JapaneseCooking101
About JapaneseCooking101
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients.Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
You Might Also Like
Yakiudon with Savory Sauce Recipe
February 16, 2024
Miso Soup with Salmon and Daikon
November 6, 2023
Japanese Beef Steak Recipe
November 4, 2015
Previous PostNext Post
Jessie Teng
November 28, 2017 at 1:23 pm
thanks. This helped me so much!
