Harumaki (3) Recipe

Prepare vegetables

Thinly slice the green cabbage, julienne the carrot, thinly slice the shiitake mushrooms, and thinly slice the green onions. Mince the garlic and ginger. Measure out soy sauce, sesame oil, salt and pepper.

Cook filling

Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and ginger and stir-fry quickly (about 20–30 seconds) until fragrant. Add the shiitake mushrooms and cook 2 minutes until they begin to soften. Add the carrots and cabbage and stir-fry 3–4 minutes until vegetables are tender-crisp and any released moisture has mostly evaporated.

Season and bind

Reduce heat to medium. Add 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to combine. If mixture seems loose or watery, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cook 1 minute until mixture thickens slightly. Stir in the sliced green onions, taste and adjust seasoning. Remove from heat and let the filling cool completely (about 15–20 minutes).

Prepare sealing paste

If using flour paste, mix 2 teaspoons flour with 2 tablespoons water to make a thin paste. Alternatively, have a small bowl of plain water for sealing.

Fill and roll

Lay one spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Place about 2 to 3 tablespoons of the cooled filling near the corner closest to you, leaving a 1/2-inch border on the sides. Fold the corner up over the filling, tuck snugly, then fold both side corners toward the center, and continue rolling away from you to the opposite corner. Brush the final corner with the flour paste or a dab of water to seal. Repeat with remaining wrappers and filling. You should get about 12 rolls.

Heat oil in a deep pot or wok to 350°F (175°C). If you don’t have a thermometer, test by dropping a small flake of wrapper—if it sizzles and browns in about 30 seconds, the oil is ready.

Fry the spring rolls in batches (do not overcrowd) for 2 to 3 minutes, turning as needed, until evenly golden brown and crisp. Use a slotted spoon or spider to remove them and drain on a wire rack or paper towels. Let cool slightly for 2–3 minutes before serving.

Combine 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon mirin (or sugar), 1 teaspoon sesame oil and 1/2 teaspoon chili flakes in a small bowl. Stir to dissolve the sugar if used. Adjust seasoning to taste.