We are making Harumaki, deep-fried spring rolls, as requested. The freshly fried ones are exceptionally delicious! The combination of the crunchy outside and the gooey inside is irresistible.
Please leave a 5 star rating if you like the recipe! 🙂
| Cook Time | 30 minutes |
| Time for rehydrating the shiitake mushroom and cooling the filling is not included in cook time. |
| Servings |
pieces
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| Translator | Get Francis Mug |
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
Filling and Wappers
60 g Ground Pork 1 tsp Sake 1 tsp Potato Starch Salt Pepper 80 g Napa Cabbage Leaves 20 g Boiled Bamboo Shoot 1 Dried Shiitake Mushroom medium size 20 g Garlic Chives 5 g Ginger Root chopped 1 tsp Sesame Oil 6 Harumaki Wrappers
Combined Seasonings
50 ml Chicken Stock dilute granulated chicken stock powder as instructed on the package 1 tsp Oyster Sauce 1 tsp Soy Sauce 1 tsp Sugar 1 tsp Sake
Diluted Potato Starch
1 tbsp Potato Starch 1 tbsp Water
Diluted Flour
1/2 tbsp Cake Flour or All Purpose Flour 1 tsp Water
Sauce (optional)
Other Ingredients
Frying Oil Parsley Leaves Cherry Tomatoes
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- Let's prepare the ingredients. Cut out the thick center part of the Napa cabbage leaf.
- Cut it into thin slices across the grains, and then cut the long slices into smaller pieces.
- Cut the leafy part into 1cm (0.4") pieces. Then, cut the large slices into smaller pieces.
- This is a boiled bamboo shoot, about a 3 cm (1.2") piece. Cut off the center part.
- Press the curved outer part against the cutting board with the cut side facing down and thinly slice it horizontally.
- Then, cut the slices into strips along the grains.
- The center part consists of multiple partitions. Detach the partition one at a time. Stack them on top of each other and roughly chop into smaller pieces.
- Rehydrate the dried shiitake mushroom and cut into 3 cm (1.2") strips as thin as possible.
- Cut the garlic chives into 2 cm (0.8") pieces.
- Let's prepare the seasonings. Combine the chicken stock, oyster sauce, soy sauce, sugar, and sake. Mix well to dissolve the sugar.
- To the ground pork, add a pinch of salt, pepper, potato starch, and sake.
- Distribute the seasonings in the meat with your hand. Adding the potato starch will help to prevent the meat from becoming tough.
- Next, let's make the filling. Put a moderate amount of vegetable oil in a heated pan. Add the seasoned ground pork and begin cooking while separating the meat.
- Since the potato starch is added to the meat, it won't break into fine pieces. As long as there are no large lumps left, it should be fine.
- When the redness of the meat almost turns brown, add the chopped ginger root.
- Stir-fry until it gives off a fragrant aroma.
- When it begins to smell good, add the bamboo shoot and rehydrated shiitake mushroom.
- Stir-fry and reduce the moisture.
- Add the napa cabbage and continue to stir-fry. Cook them slowly, letting the water evaporate as well.
- Spread out and press the mixture down into the pan, and saute it thoroughly to reduce the moisture.
- Now, stir the combined seasonings thoroughly and add it to the pan.
- Cover and bring to a boil, then simmer for 3 to 4 minutes.
- Lightly stir and make a space in the center. Add the garlic chives to the space and give a quick stir.
- Reduce the heat to low, stir the diluted potato starch thoroughly, and pour over the vegetables. Quickly mix and distribute it.
- Avoid adding the starch to the section without any vegetables since it will only firm up in that area. Also, instead of adding the starch all at once, add it a little at a time while checking the thickness.
- Turn up the heat. Add the statch until it becomes thick as shown, and mix well.
- Finally, add a drizzle of sesame oil and it is ready.
- Transfer the mixture to a tray floating on ice water.
- And spread it out thinly so that it will cool quickly.
- Cover the tray with plastic wrap and place ice packs on top to chill even more quickly.
- Now, wrap the fillings for one person. Harumaki wrappers have a smooth side and a rough side.
- Place the wrappers on a flat surface with the smooth side facing down and one corner facing you. If the smooth side is on the outside, you will get a clean, presentable surface when fried.
- Place the filling horizontally near the corner.
- Hold the corner and roll it up to cover the filling.
- Roll it up one more time.
- Fold one side to the center while pushing the air out of it.
- Fold the other side to the center as well.
- Then, roll it loosely, creating a small gap. If you wrap the filling while placing your little finger inside, it should be just right.
- Roll it loosely one more time.
- Finally, coat the corner with the thick diluted flour and close it firmly.
- The key to rolling Harumaki is to roll tightly at the beginning and then roll loosely toward the end. If there is a lot of air inside at the beginning of the roll, it will expand and the wrapper will tear easily.
- By rolling it loosely at the end, the frying oil will get into the gaps and the water in the wrappers will be removed, making the outside extra crispy.
- Adjust the shape while leaving the gaps inside and place it onto a tray with the closed side facing down.
- And now, heat the frying oil to a relatively low temperature, about 160 °C (320 °F). You can easily find the right temperature by adding a small piece of Harumaki wrapper.
- Avoid stacking the uncooked Harumaki on top of each other or leave them for a while otherwise the wrappers will tear easily.
- Adjust the shape and gently place the Harumaki in the oil.
- Rotate them around in the pan to brown the surface evenly.
- Occasionally flip the Harumaki over.
- To deep-fry the surface nicely, the amount of oil should be deep enough to almost cover the Harumaki.
- Deep-fry for about 4 minutes, then increase the temperature when they are almost fully browned. The oil that has been absorbed in the wrappers will come out, and you'll get a crispy texture.
- When the outside is deliciously browned, remove from the oil.
- You can drain the excess oil well by placing them upright in a mesh strainer lined with a paper towel. The browning color is just perfect!
- Let's arrange the Harumaki in a bowl. Place two pieces crosswise and garnish with the parsley leaves.
- Cut one piece in half diagonally. Pierce the surface with the tip or point of the knife blade and start cutting from the crack.
- This will help to keep the cut edge from falling apart.
- Arrange it so that you can see the cut end and it is ready.
- Enjoy the Harumaki with karashi mustard, vinegar, or vinegar soy sauce to your liking.
Recipe Notes
Harumaki wrappers are difficult to peel off immediately after taking from the refrigerator, so let them sit for a while to soften before using. It is best to peel off three or four sheets at a time at first, and then one sheet at a time to prevent tearing.
If the bamboo shoot has an unwanted smell, lightly boil it after slicing. You can also microwave the bamboo shoot since the amount is small.
Sure. You can use packaged or canned bamboo shoots.😋