Crunchy Harumaki (Spring Rolls)
Updated: Jun 6
YouTube Link -> https://youtu.be/Vf9DpX7FdmY
Harumaki (Spring Rolls)
4 tbsp oil
2 eggs lightly whisked
1 knob of ginger finely chopped
2 garlic cloves finely chopped
200g pork sliced in thin strips, marinated
with 1 tbsp chinese cooking wine and 1
knob of grated ginger
10 dried shitake mushrooms soaked in
boiling water for 30 minutes. Squeeze
excess water and cut in strips
100g bamboo shoots cut in strips
200g bean shoot (washed)
4 spring onions diced
2 tbsp soy sauce
1 tbsp chinese cooking wine
1 tsp salt & pinch of pepper
pinch of 5 spice
1 tsp sesame oil
1 tsp corn flour mixed with 1 tbsp water (if
there is excess liquid)
20 spring rolls wrappers, 21.5 cm square
2 tsp plain flour with 1 tbsp water (for
For deep frying:
vegetable or canola oil for deep frying Method Prepare the fillings:
1. Heat 2 tbsp oil in a wok or frypan over high heat, stir eggs and mixing quickly to
make a scrambled omelette. Set aside.
2. Heat 2 tbsp oil to the wok again over high heat, add pork and sprinkle a pinch of
salt and pepper, add ginger and garlic, stir and cook until the pork turns white.
3. Add mushrooms, bamboo shoots, cook for 2 minutes, add spring onion, cook for
a further 2 mins, add bean shoots and cook for a further 1 minute.
4. Season with soy sauce, cooking wine, salt, pepper, 5 spice powder and stir well
and adjust seasoning.
5. Add scrambled egg & sesame oil, mix through. If the filling has too much liquid,
add cornflour mixture. The filling should not too watery. Remove from wok onto
a tray and allow to cool.
Spring Roll Assembly:
1. Mix plain flour and water in a small bowl (this is to seal the edges).
2. Carefully peel off wrappers and cover them under a damp tea towel.
3. Place the smooth wrapper side down in a diamond position.
4. Place a good amount of filling on the bottom. Roll up halfway, fold sides in,
then finish rolling. Using flour/water mix to seal. Repeat with the rest of the
filling and wrappers.
5. Pour enough oil in a wok, deep-fryer or large saucepan. Heat on medium-high
6. Carefully place spring rolls in the oil (4~5 at a time) and cook occasionally
turning until golden. Remove from the oil on to a tray or paper towel.
Spring Rolls are a very popular finger food. As these spring rolls are large, you
can slice them in half when you’re holding a party.
At home, we have our spring rolls with rice along with other snack foods such
as dumplings and yaki-tori.