Japanese-Style Spring Roll (Harumaki)

Looking for a delicious spring roll recipe that’s both crispy and packed with flavor? These Japanese Harumaki (Spring Rolls) are just what you need! Filled with savory minced pork, shrimp, and colorful veggies, then wrapped in delicate spring roll wrappers and fried to golden perfection, they’re irresistible. This easy-to-follow recipe will make you make perfectly crispy Japanese harumaki right in your kitchen, even if it’s your first time trying it!

Why You Should Try This Recipe:

Not only are these harumaki delicious, but they’re also loaded with health benefits. The combination of pork and shrimp offers a great source of protein, while vegetables like cabbage, carrots, and shiitake mushrooms provide fiber, vitamins, and minerals. Ginger adds anti-inflammatory properties and aids digestion, while green onions are rich in antioxidants. It’s the perfect balance of taste and nutrition in one bite-sized treat! This harumaki is juicy on the inside and crunchy on the outside. Plus, making these at home means you can control the ingredients, keeping things fresh and wholesome.

Overview of Ingredients:

Minced Pork: Adds a rich, savory depth to the filling.
Small Shrimp: Adds a sweet seafood note that pairs perfectly with the pork.
Carrots, Cabbage, and Shiitake Mushrooms: Bring in crunch, color, and nutrition.
Ginger & Green Onions: Fresh and aromatic, these add flavor complexity.
Spring Roll Wrappers: Thin, crisp, and perfect for sealing all the delicious filling.

Step-by-Step Instruction:

How to Cook the Filling

Cook the Meat and Shrimp:
- Heat a little oil in a pan over medium heat. Add the minced pork and chopped shrimp. Stir-fry until the pork is browned and the shrimp is cooked through.
Add the Vegetables:
- Add the julienned carrots, shredded cabbage, and chopped shiitake mushrooms to the pan. Stir-fry for 3-5 minutes until the vegetables soften slightly.
Season:
- Stir in the minced ginger and green onions. Cook for another minute to release the flavors. In a small bowl, mix the soy sauce, sake, oyster sauce, sesame oil, salt, and pepper. Add it to the filling and mix it well.
Thicken the Filling:
- Pour the dissolved potato starch mixture into the pan.
- Stir continuously until the filling thickens and becomes cohesive (1-2 minutes).
Cool the Filling:
- Transfer the filling to a bowl and let it cool completely. Cooling helps prevent tearing the spring roll wrappers later.

How to Wrap the Harumaki

Place a spring roll wrapper on a clean surface with one of the corners pointing towards you like a diamond.
Divide the filling into ten equal parts. Put 1/10th of the cooled filling in the center of the wrapper.
Fold the bottom corner of the wrapper up, then fold the sides inward, and roll the wrapper loosely. Seal the edge with water or flour paste.
Repeat the process with the remaining wrappers and filling.

How to Fry the Harumaki

I prefer to shallow fry my harumaki rather than deep-frying it. It saves a lot of oil and I still get crispy harumaki. You can use 1/4 cup of oil, just enough to cover the bottom of the frying pan. Heat the oil in a frying pan to 170°C (340°F). Fry the harumaki in batches for 3-5 minutes, turning occasionally to ensure all sides are golden brown and crispy. Keep the harumaki standing upright to drain the oil on paper towels.

Ingredient Alternatives:

Meat Alternatives: Substitute the pork with ground chicken, beef, or kinds of seafood. You can also go meatless by using tofu or a plant-based meat alternative.
Vegetables: You can use bamboo shoots, bean sprouts, bell peppers, zucchini, or any vegetables that you have in your fridge. There is no strict rule on the kind of vegetable that you could add to this recipe.

Serving Suggestions:

These harumaki are best enjoyed hot and crispy. Because it is already savory, you can eat it as it is. If you prefer to eat it with dipping sauce, you can choose your favorite dipping. I like to serve the harumaki with sweet and spicy dipping sauce. They’re great as a main dish, side dish, appetizer, or snack. Pair them with a light salad or steamed veggies to round out the meal. If you're serving them at a party, cut them in half for easy finger food!

FAQs for Japanese Spring Roll Harumaki

1. Can I freeze the harumaki before frying?
Absolutely! You can freeze assembled harumaki before frying. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a ziplock bag or airtight container. When ready to cook, fry them directly from frozen—just add a couple more minutes to the frying time.

2. What dipping sauce pairs well with harumaki?
A sweet and spicy sauce works wonderfully, but you can also serve them with soy sauce mixed with vinegar or a simple ponzu dipping sauce. Another option is a mustard-soy dipping sauce for a tangier taste.

3. Can I use a different filling for the harumaki?
Yes! You can customize the filling based on your preference or what you have on hand. Ground chicken, beef, or even tofu can replace pork, and other vegetables like bell peppers, zucchini, or bamboo shoots can be added or substituted for the carrots and cabbage.

4. How can I prevent the wrappers from tearing?
To prevent tearing, keep the wrappers covered with a damp cloth while working, as they can dry out quickly. Also, avoid overfilling the wrappers, which can cause them to break during rolling or frying.

5. How long does harumaki stay crispy after frying?
Harumaki are best enjoyed fresh, but they can stay crispy for a few hours if left at room temperature. If they lose their crispiness, you can reheat them in the oven at 180°C (350°F) for a few minutes to restore the crunch.

6. Can I prepare the filling in advance?
Yes! You can make the filling a day ahead. Let it cool completely and store it in an airtight container in the refrigerator. When you're ready to assemble the harumaki, bring the filling to room temperature before wrapping.

7. What is the best oil for frying harumaki?
A neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil, is ideal for frying harumaki. Avoid oils with strong flavors that could overpower the taste of the filling.

8. How can I seal the spring rolls properly?
To seal the rolls, lightly brush the edges of the wrapper with water or a slurry made from flour and water. This acts like glue to keep the rolls tightly sealed during frying.

9. How do I avoid greasy spring rolls?
Make sure your oil is hot enough before frying (around 170°C/340°F). Frying at too low a temperature can make the rolls absorb more oil, resulting in a greasy texture. Also, allow the rolls to drain on paper towels after frying.

10. How do I pack the harumaki filling?
It's best to pack the filling loosely. Packing the rolls too tightly can cause the wrapper to tear during rolling or frying, and it may prevent the filling from cooking evenly. Loosely packed rolls allow for better heat circulation, resulting in a crispier texture. It also gives the ingredients room to expand slightly, preventing the rolls from bursting.