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Ingredients
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Filling
Wrapping
For Frying
Method
Prepare the Filling
- 1
Mix the Vegetables
In a large mixing bowl, combine the shredded cabbage, grated carrots, bean sprouts, and chopped green onions.
- 2
Add Spices and Seasonings
Add the minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper to the vegetable mixture. Mix well to ensure all the ingredients are coated with the seasonings.
Prepare the Wrapping
- 3
Prepare the Wrapper
On a clean surface, lay out one spring roll wrapper with a corner facing you. If the wrappers are dry, lightly moisten them with a damp cloth.
- 4
Fill the Wrapper
Place about 2 tablespoons of the vegetable filling in the center of the wrapper. Be careful not to overfill.
- 5
Roll the Wrapper
Fold the bottom corner of the wrapper over the filling, then fold the sides in. Roll the wrapper away from you tightly until it is fully closed. Use a mixture of cornstarch and water to seal the edge of the wrapper.
Fry the Harumaki
- 6
Heat the Oil
In a deep frying pan or wok, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry the Rolls
Carefully add the spring rolls to the hot oil, a few at a time, making sure not to overcrowd the pan. Fry for about 3-5 minutes, or until they are golden brown and crispy.
- 8
Drain and Serve
Remove the fried harumaki with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with dipping sauce.
