Harumaki Recipe

Prepare mushrooms (if using dried)

If using dried shiitake, soak in warm water for 20–30 minutes until soft. Squeeze out excess water and finely chop.

Combine ground pork and chopped shrimp in a large mixing bowl. Mix until evenly combined.

Add shredded cabbage, grated carrot, chopped mushrooms, sliced scallions, minced garlic and ginger to the meat mixture. Stir to combine.

Season the filling with soy sauce, oyster sauce, sesame oil, white pepper and salt. Sprinkle cornstarch over the mixture and pour in the lightly beaten egg. Mix thoroughly until the mixture is slightly sticky — this helps the filling bind during frying.

Taste a small spoonful of the raw mixture by quickly pan-searing a small amount (optional) or adjust seasoning as needed.

Prepare the wrapper glue by mixing the all-purpose flour and water into a smooth paste.

Place one spring roll wrapper on a clean work surface in a diamond orientation (one corner toward you). Keep remaining wrappers covered with a damp towel so they don't dry out.

Spoon about 2 to 3 tablespoons of filling (approx. 40–50 g) in a horizontal line about 2–3 cm above the corner closest to you. Do not overfill — the wrapper should fold easily. This quantity will yield 4 rolls from the recipe.

Fold the bottom corner up over the filling, tuck snugly, then fold the two side corners in toward the center, and continue rolling away from you to the last corner. Brush the top corner edge with the flour paste to seal. Repeat with remaining wrappers and filling. Place assembled rolls seam-side down on a tray.

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 3–4 cm and heat to 180°C (350°F). If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise immediately but not burn.

Fry the harumaki in batches (do not overcrowd) seam-side down first for 2.5–4 minutes, turning occasionally, until evenly golden brown and crisp. Adjust heat to maintain oil temperature around 170–180°C so they cook through without over-browning.

Use a slotted spoon or spider to transfer rolls to a wire rack or paper towel-lined tray to drain. Let rest 1–2 minutes — filling will be very hot.

Cut each harumaki in half on the bias if desired and serve immediately with dipping sauce.

Whisk together rice vinegar, soy sauce, sugar and water until the sugar dissolves. Taste and add chili flakes or sriracha for heat. Sprinkle sesame seeds on top if using. Serve alongside the hot harumaki.