Crunchy Harumaki (Spring Rolls)
YouTube Link -> https://youtu.be/Vf9DpX7FdmY
Harumaki (Spring Rolls)
For fillings: 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 shiitake 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 1~2 Tbsp soy sauce 1 Tbsp Chinese cooking wine 1 tsp salt Pinch of black 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 oil or Canola oil in a fryer or pot Serve with the sweet chilli sauce or English mustard with soy sauce and rice Method Prepare the fillings: 1. Heat 2 Tbsp oil in wok or fry pan over high heat, stir eggs and mixing quickly to make scramble omelette. Set aside. 2. Heat 2 Tbsp oil to the wok again over high heat, add pork and sprinkle pinch of salt and pepper, add ginger and garlic, stir and cook until pork turns white. 3. Add mushrooms, bamboo shoots, cook for 2 minutes, add spring onion, cook for 2 minutes, 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 and mix through. If the filling has too much liquid, add corn flour mixture. The filling should not to be 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 covered under a damp tea towel. 3. Place the wrapper smooth 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 rest of the filling and wrappers. 5. Pour enough oil in a wok 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 turning occasionally until golden. Remove from the oil on to a tray or paper towel. 7. Serve hot with sweet chilli sauce or English mustard with soy sauce and rice. Note: Spring Rolls are 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 dumpings and yaki-tori served with rice.