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Ingredients
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Filling
Wrappers
For Frying
Method
Filling Preparation
- 1
Sauté the Vegetables
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 2
Add Remaining Ingredients
Add cabbage, carrot, green bell pepper, and bean sprouts to the skillet. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
- 3
Season the Filling
Stir in soy sauce, sesame oil, salt, and black pepper. Mix well and cook for another 2 minutes. Remove from heat and allow to cool.
Wrapping the Harumaki
- 4
Prepare the Wrapper
Lay a spring roll wrapper on a clean surface with one corner facing you.
- 5
Add the Filling
Place about 2 tablespoons of the vegetable filling near the corner closest to you.
- 6
Roll the Wrapper
Fold the corner over the filling, then roll tightly while folding in the sides, creating a sealed roll. Repeat with the remaining wrappers and filling.
Frying the Harumaki
- 7
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Harumaki
Carefully place the rolled harumaki in the hot oil, a few at a time, and fry for about 3-4 minutes until golden brown and crispy. Flip halfway through.
- 9
Drain and Serve
Remove the harumaki from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with dipping sauce of your choice.
