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Harumaki is Japanese spring rolls that are crispy on the outside and soft, flavorful on the inside. You’ll be surprised how easy it is to make these Harumaki rolls. Fill the wrappers with your choice of vegetables, pork, chicken, or shrimp, and deep-fry until golden brown.
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Harumaki Recipe

Harumaki is Japanese spring rolls that are crispy on the outside and soft, flavorful on the inside. You’ll be surprised how easy it is to make these Harumaki rolls. Fill the wrappers with your choice of vegetables, pork, chicken, or shrimp, and deep-fry until golden brown. I like to serve them with sweet and sour sauce for dipping, perfect for a light lunch, dinner, or appetizer!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Japanese
Keyword: Harumaki, Harumaki Rolls
Servings: 12 spring rolls
Author: Izzy

Ingredients

Filling:

  • 1/2 lb ground pork (or chicken, or minced shrimp)
  • 2 garlic cloves (minced)
  • 4 dried shiitake mushrooms
  • 1 oz glass noodles
  • 1 tablespoon sesame oil (or vegetable oil)
  • 1 ½ cups bean sprouts
  • 1 ½ cups shredded carrots
  • 1 cup shredded cabbage
  • 1 green onion (chopped)
  • 1 teaspoon cornstarch
  • 1 ½ tablespoons oyster sauce
  • 2 teaspoons soy sauce

Harumaki Spring Rolls:

  • 12-15 spring roll wrappers 8-inch squares
  • 2 teaspoons cornstarch plus 1 tablespoon of water for sealing rolls
  • vegetable oil for frying

For Serving (optional):

Instructions

For the Filling:

  • Soak the dried shitake mushrooms in plenty of boiled water for 20 minutes. Make sure to drain and squeeze excess water out of the mushrooms. Chop the mushrooms, and set aside.
  • Soak the glass noodles in boiling water for 2-3 minutes or until al dente. Drain well and cut into 1-inch pieces.
  • Heat sesame oil in a skillet over medium high heat. Add garlic, stir-frying for about 1 minute until fragrant. Add pork, and stir fry until it’s no longer pink.
  • Add mushroom, glass noodles, bean sprouts, shredded carrots, green onion and cabbage. Cook for about 3 minutes or until vegetables are wilted.
  • Add cornstarch, soy sauce and oyster sauce. Cook for 1 minutes or until the mixture is no longer watery. (It should be sticky.)
  • Remove from heat, and transfer the filling onto a plate or tray to let it cool.

Make Harumaki Spring Rolls:

  • Mix together cornstarch and water in a small bowl.
  • Then place a wrapper on a flat surface in a diamond position.
  • Spoon about 2 tablespoons of filling onto the bottom of the wrapper. Roll up halfway, and then fold sides. Then keep rolling towards the end.
  • Use cornstarch slurry to seal the spring roll.
  • Heat the vegetable oil in a large sauce pan over medium-high heat to 350°F.
  • Carefully lower spring rolls in the oil and cook in batches (about 5 spring rolls at a time.)
  • Turn occasionally and cook for about 2 minutes until they become nice and golden.
  • Transfer to a paper towel lined plate.
  • Repeat with the remaining spring rolls. Serve hot with soy sauce, or sweet and sour sauce.

Notes

  • Use spring roll wrappers instead of traditional egg roll wrappers. Don’t use rice paper either.
  • Avoid overfilling the rolls. We use 2 tablespoons of filling to each spring roll, and this is the right amount to prevent the spring rolls from breaking.
  • To avoid the rolls from sticking together, we recommend freezing the filled rolls in a single layer before deep-frying.

Nutrition

Calories: 141kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 250mg | Potassium: 164mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2695IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg