Haru Mmaki (2) Recipe

Prepare slurry

Whisk together the all-purpose flour and 3 tablespoons water in a small bowl until smooth. This will act as the glue to seal the rolls.

Heat about 1 inch (2.5 cm) of vegetable oil in a heavy skillet or medium pot over medium heat until it reaches 175°C (350°F) or until a small piece of wrapper sizzles and browns in about 30–40 seconds. Maintain medium heat to avoid over-browning.

Cook protein

Heat a tablespoon of neutral oil in a large skillet over medium-high heat. Add the ground pork (or chosen protein) and cook, breaking it up with a spatula, until it's no longer pink, about 4–5 minutes. Transfer to a bowl and set aside, leaving any rendered fat in the pan.

Sauté aromatics & mushrooms

If the pan is dry, add 1 teaspoon oil. Add grated ginger and minced garlic; sauté for 20–30 seconds until fragrant. Add chopped shiitake mushrooms and cook 2–3 minutes until softened and any liquid reduces.

Cook vegetables

Add shredded cabbage and carrots to the pan. Stir-fry for 2–3 minutes until they begin to soften but still retain some bite. Add bean sprouts and sliced green onions and cook 30–60 seconds more just to warm and combine.

Combine with protein

Return the cooked meat to the pan with the vegetables. Toss to combine and remove mixture from heat so it cools slightly (5 minutes).

Stir in soy sauce, mirin, sesame oil, sugar, salt, and black pepper into the warm filling until evenly distributed. Taste and adjust seasoning; the filling should be savory with a hint of sweetness. Let the mixture cool enough that it won't steam or tear the wrappers (about 10 minutes).

Lay one spring roll wrapper on a clean work surface in a diamond orientation (one corner pointing toward you). Brush the edges lightly with the flour slurry.

Place about 2–3 tablespoons of the cooled filling near the corner closest to you, forming a log about 1–1.5 inches wide. Do not overfill.

Fold the bottom corner over the filling, tuck tightly, then fold the two side corners in toward the center. Continue rolling away from you to the top corner. Lightly brush the top corner with slurry and seal. Repeat with remaining wrappers and filling. You should get about 8 spring rolls.

Working in batches (do not overcrowd), carefully add 3–4 spring rolls to the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per batch.

Remove fried rolls with a slotted spoon and drain on a wire rack or paper towels. While still hot, you may sprinkle a pinch of toasted sesame seeds over each for aroma and appearance.

Keep finished rolls warm in a low oven (120°C / 250°F) while you finish remaining batches.

Slice rolls on the diagonal or serve whole. Serve hot with ponzu or tonkatsu sauce and lemon or yuzu wedges on the side for an optional bright squeeze.