Japanese Spring Rolls Recipe (春巻き Harumaki)

By No Recipes · 60 min

Ingredients

Instructions

1. Mix the ground pork with 1 tablespoon soy sauce, 1 tablespoon mirin, 2 teaspoons potato starch and 1/8 teaspoon white pepper until evenly combined.
2. In a separate bowl, mix 1 cup low-sodium chicken stock, 1 tablespoon potato starch and 1 teaspoon toasted sesame oil.
3. Heat a large frying pan over medium-high heat. Add 1 tablespoon vegetable oil, 10 g ginger and 75 g scallion stems and sauté about 2 minutes until fragrant.
4. Add 175 g cabbage, 50 g carrots, 50 g shiitake and 100 g bamboo shoots and stir-fry about 3 minutes until cooked through.
5. Push the vegetables to the sides, add the pork and break it into crumbs. Once no longer in one mass, stir-fry with the vegetables until mostly cooked through.
6. Stir the stock mixture, pour it into the pan and stir until the pork is fully cooked. Taste and season with salt as needed (the creator used 1/4 teaspoon).
7. Spread the filling in a metal tray and float it in a cold water bath until it reaches room temperature. Divide into 10 even portions.
8. Mix 1 tablespoon flour with 1 tablespoon water into a smooth paste. Keep the 10 wrappers separated and covered with a damp towel.
9. Place a wrapper with a corner towards you and put one portion of filling on the lower half. Fold the near corner over the filling and roll to the halfway point.
10. Fold the two side flaps toward the centre, brush the top edges with the flour paste, then roll loosely to close.
11. Line a bowl or wide cup with 3 sheets of paper towel to drain the rolls upright.
12. Heat vegetable oil 1.5 inches deep in a heavy pot to 360°F (180°C). Fry the rolls in batches, turning them so they brown evenly, until crisp. Drain upright for a minute before serving. The filling will be very hot inside.

Summarized from No Recipes's video. Watch it for the details.

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