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a plate of harumaki with dipping sauce on the side.
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5 from 1 vote

Harumaki (Japanese Spring Rolls)

Learn how to make deliciously crispy Harumaki filled with a flavorful pork, shrimp, vegetable and vermicelli noodle filling.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Japanese
Servings: 15 servings
Calories: 110kcal
Author: Danielle Wolter

Equipment

Ingredients

  • 15 harumaki sheets substitute spring roll wrappers
  • Oil for deep frying vegetable, canola, peanut
  • 1 ½ ounces dried glass noodles potato starch noodles, cooked to package instructions
  • 4 dried shiitake mushrooms rehydrated and stems removed
  • ¼ pound ground pork
  • 3 ounces shrimp about 4-5 medium/large shrimp, finely minced
  • 2 tablespoons soy sauce
  • ¼ teaspoon white pepper
  • 1 teaspoon salt
  • 2 teaspoons cornstarch
  • 2 teaspoon sake
  • 2 ounces bamboo shoots thinly sliced
  • 1 teaspoon fresh grated ginger
  • 2 green onions white part only, finely chopped
  • 1 tablespoon grated carrot
  • ½ cup grated cabbage
  • 1 teaspoon sesame oil
  • Cornstarch slurry 2 tablespoons cornstarch mixed with 2 tablespoons water

Instructions

  • Place the dried shiitake mushrooms in a bowl and cover with boiling water. Let them sit to soften for 30 minutes. Squeeze out water, remove stems and chop into small pieces, discarding the soaking liquid.
  • Combine the pork, shrimp, soy sauce, white pepper, salt, 1 teaspoon cornstarch and sake in a bowl and mix well to combine. Let marinade for 30 minutes.
  • Heat a skillet over medium heat and add the pork mixture.
  • Cook for 3-5 minutes, until pork is no longer pink.
  • Add the ginger, carrots, green onions, bamboo shoots, cabbage, shiitakes, and glass noodles and cook for 3-4 minutes.
  • Stir in the sesame oil.
  • Make the cornstarch slurry and slowly pour it in, mixing as you pour to distribute it throughout the mixture.
  • Remove from heat and spread on a baking sheet to allow moisture to evaporate. Let the mixture cool completely (you can speed up cooling in the fridge).
  • Divide the mixture into 15 equal parts.
  • Place one portion of the mixture in the corner of the harumaki (or spring roll) wrapper towards the center of the wrapper.
  • Roll up halfway, folding the edge on each side inwards. Continue rolling.
  • Secure top corner with a dab of water or an equal cornstarch/water mixture to ensure it sticks together.
  • Continue for all the harumaki rolls.
  • Heat about 3 inches of oil to 350°F. Cook the harumaki, 5 at a time to ensure the temperature of the oil does not drop too much, until golden brown and crispy, about 3-5 minutes.
  • Remove and place on a wire rack to drain. Continue with remaining 2-3 batches.
  • Serve warm with ponzu dipping sauce or Japanese mustard.

Notes

  1. Substitute spring roll wrappers for the harumaki wrappers if you have trouble finding them.
  2. Use a mixture of 1 tablespoons of water and 1 tablespoon of cornstarch to seal the edge of the wrapper instead of plain water.
  3. Don't roll the harumaki too tight - keep them just slightly loose to allow them to stay airy and crisp and prevent them from bursting.
  4. Omit the shrimp if needed for allergy purposes. Substitute with additional pork. You can also substitute chicken or beef for the pork.
  5. Taste the cooked filling and add additional salt as needed.
  6. Keep the wrappers covered with a damp paper towel while you roll them as they will dry out quickly while sitting there.

Nutrition

Serving: 1roll | Calories: 110kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 404mg | Potassium: 62mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg