• Sawa-San

Crunchy Harumaki (Spring Rolls)

Updated: Jun 6




YouTube Link -> https://youtu.be/Vf9DpX7FdmY

Harumaki (Spring Rolls)

Ingredients

For Filling:

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

Optional:

1 tsp corn flour mixed with 1 tbsp water (if

there is excess liquid)

20 spring rolls wrappers, 21.5 cm square

(large)

2 tsp plain flour with 1 tbsp water (for

sealing rolls)

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

until 165-170°C.

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.

Notes:

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.



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