Haru Maki Recipe

Prepare proteins: if using raw shrimp, rinse, pat dry and chop into small pieces (about 1/4" pieces). If using pre-cooked shrimp or lump crab meat, chop/crumble into small bite-sized pieces.

In a large mixing bowl combine shredded crabmeat and chopped shrimp.

Add finely chopped cabbage, grated carrot, and sliced green onions to the bowl. Mix to combine.

Add minced garlic, minced ginger, soy sauce, sesame oil, salt, white pepper and cornstarch. Stir gently to incorporate.

Add the egg white and mix until the filling binds slightly — it should be moist but not watery. Taste and adjust seasoning with a little more soy or salt if needed.

If the filling seems too wet, refrigerate 10–15 minutes to firm up; this also makes rolling easier.

Set up an assembly station: a clean work surface, a small bowl of water for sealing, the filling bowl, and wrappers covered with a damp towel to keep them from drying.

Working with one wrapper at a time (keep the rest covered), place a square wrapper on the work surface in a diamond orientation (one corner pointing toward you).

Place about 1 tablespoon of filling across the lower third of the wrapper, leaving a 1/2" border on each side.

Fold the bottom corner up over the filling, then fold each side in toward the center to enclose the filling, forming a small neat roll. Brush the top corner with a little water to seal and roll away from you to finish. Repeat with remaining wrappers and filling. You should get approximately 24 small rolls.

Place assembled rolls seam-side down on a parchment-lined tray. Cover lightly with plastic wrap or a damp towel and refrigerate for at least 15 minutes to firm up before frying; this helps prevent them from opening in the oil.

Make batter

Whisk together the flour, cold water and pinch of salt until just combined. Batter should be thin — coat the back of a spoon. Keep chilled until ready to use. This step is optional; you can fry rolls without batter for a thinner, crisper exterior.

If using batter, lightly dust each roll with a little flour or dip into the thin batter immediately before frying, letting excess drip off.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 4–6 cups depending on pot). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise to the surface steadily.

Fry the rolls in small batches (4–6 at a time, depending on pot size) to avoid overcrowding. Fry for 2.5–3.5 minutes, turning occasionally, until golden brown and crisp. If using batter, frying time may be slightly longer (3–4 minutes) to cook through.

Use a slotted spoon or spider to transfer rolls to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) if frying in multiple batches.

Check one roll for doneness by cutting it open — filling should be opaque and fully cooked (shrimp white and firm).

Whisk together sweet chili sauce, soy sauce and rice vinegar in a small bowl. Adjust balance to taste (more vinegar for tang, more chili for sweetness/spice). Serve alongside hot Haru Maki.