Harumaki (4pcs) Recipe

Prepare shiitake mushrooms if using dried: soak in warm water for 15–20 minutes, squeeze out excess liquid and finely chop. Reserve soaking liquid for another use or discard.

Heat a small skillet over medium heat with 1 tsp neutral oil. Add minced garlic and ginger and sauté for 20–30 seconds until fragrant.

Add ground pork and cook, breaking up with a spatula, until no longer pink (about 3–4 minutes).

Add chopped shrimp, shredded cabbage, grated carrot, chopped shiitake and sliced scallions. Stir-fry 2–3 minutes until vegetables begin to soften but still hold some texture.

Season the mixture with soy sauce, oyster sauce, sesame oil, sugar and white pepper. Sprinkle cornstarch over the filling and stir thoroughly to combine — the cornstarch helps bind the filling when frying.

Taste and adjust seasoning briefly. Remove from heat and spread filling on a plate to cool to near room temperature (about 10–15 minutes). Cooling prevents wrappers from becoming soggy when assembling.

Place a square spring roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Keep remaining wrappers covered with a slightly damp towel to prevent drying.

Spoon about 3 heaping tablespoons (roughly 45–55 g) of cooled filling onto the lower third of the wrapper, forming a log about 3–4 cm wide and centered horizontally.

Fold the bottom corner up and over the filling, tucking it snugly. Fold left and right corners toward the center to encase the filling and form a neat packet.

Brush or dab a thin line of the flour-and-water slurry along the top corner edge (mix 1 tbs flour with 1 tbs cold water to a smooth paste) and finish rolling to seal the wrapper. Repeat for remaining wrappers to make 4 harumaki.

Place assembled harumaki seam-side down on a tray and let rest 5 minutes to set the seal. Keep them covered lightly if not frying immediately to avoid drying.

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 4–5 cm and heat over medium-high heat to 170–175°C (340–350°F). If you don't have a thermometer, test with a small piece of wrapper—if it sizzles and rises slowly, oil is ready.

Fry 2 harumaki at a time (do not overcrowd) seam-side down for 2–3 minutes, turning occasionally, until wrappers are evenly golden brown and crisp. Adjust heat as needed to maintain a steady sizzle without burning.

Use a slotted spoon or tongs to transfer harumaki to a paper towel–lined tray to drain. Allow to rest 1–2 minutes (they will crisp up further as they cool).

If keeping warm, place in a single layer on a baking sheet in a 90–100°C (200–210°F) oven for up to 10 minutes; serve promptly for best texture.

Whisk together rice vinegar, soy sauce, sugar and water until sugar dissolves. Add chili flakes to taste. Transfer to a small bowl to serve alongside the harumaki.