Harumaki Spring Rolls

Harumaki Spring Rolls

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There is nothing quite like starting a party of a multi-course meal with a crunchy, flavoursome appetiser, such as harumaki spring rolls. Deep-fried until the outside becomes deliciously crispy while the inside stays soft and full of flavour, these harumaki are easy to make and can be filled with any leftovers or meat and vegetable slices you wish. Serve as an appetiser, side dish, or on their own as a warming snack.


10 harumaki wraps
2-4 shiitake mushrooms
5g ginger
1 tbsp soy sauce
1/2 tbsp cooking sake
1 tbsp sesame oil
pinch of pepper

pinch of flour
cooking oil for deep frying

possible fillings:
50g leek
50g baby corn
50g beansprouts
50g carrot
150g minced pork or chicken
150g prawn

How To Prepare

  1. Take the shiitake mushrooms and place them in water to soak soften them. While you are waiting for those, slice up your vegetables into pieces a few centimetres long, then cook them in a pan with a little oil until they are tender.

  2. Next, mix the meat or prawns with some grated ginger and a pinch of salt. Add the soy sauce, cooking sake, and a pinch of pepper before mixing again into an even mixture. Lastly, add the baby corn, leek and sliced shiitake with some sesame oil and mix all of the ingredients together one more time. Once done, separate the mix into 10 equally sized portions.

  3. To make the spring rolls, separate the wrappers carefully and place one of the edge in front of you. Place the filling near the edge and start rolling it up. Once you have rolled about halfway, fold in the sides like an envelope so that the fillings don’t fall out. Use a mix of flour and water as a glue to seal the edges together before you fry them.

  4. Heat up some cooking oil in a fryer or medium sized saucepan on a medium heat to approximately 170°C. Sunflower, rapeseed and peanut oils are all good choices for deep frying oil. Place 3 spring rolls, one at a time, gently into the oil and cook them for about 3-4 minutes, until they have turned golden brown. Then take them out and place on some kitchen roll to soak up any excess oil.

  5. To make a tasty dip, mix some Japanese karashi mustard with soy sauce and enjoy your spring rolls as a delicious appetiser or side dish. Also, you can use sweet chili sauce for a Thai-Japanese fusion of flavours.

Tips and Information

- Your oil should reach 170°C to cook the spring rolls. Test the oil by putting in a little bit of flour, and once it starts to sizzle the oil should be ready.
- Deep-frying is the traditional way to cook spring rolls but you can also fry them for a few minutes on each side in a saucepan with one tablespoon of oil until they are golden brown.
- Try to check the oil’s temperature regularly, if it is too low your harumaki will become too greasy.
- Submerge the whole harumaki into the pot, but allow some space at the top so the oil level can rise.
- Don’t overcrowd the pot to avoid splattering as it may lower the oil’s temperature.