22min 4 ppl
Harumaki
48 minutes
4 people
Medium31–60 min or 7–12 steps
48 min · 8 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 8g
Carbs 28g
Fats 13g
About this dish
Japanese-style spring rolls packed with minced pork, cabbage, carrot and shiitake, rolled tight and fried until the wrapper shatters into shards. Lighter and less sweet than their Chinese cousins.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Meat
Ingredients
Fresh Produce
- Cabbagefinely shredded150 g
- Carrotjulienned1
- Shiitake mushroomssliced50 g
- Spring onionschopped2
Meat & Poultry
- Minced pork200 g
Dried Goods
- Spring roll wrappers12
- Cornflourfor sealing paste15 g
Oils & Condiments
- Soy sauce20 ml
- Sesame Oil10 ml
- Vegetable Oilfor deep frying700 ml
Utensils
- Chopping board
- Sharp knife
- Large frying pan
- Mixing bowl
- Large saucepan
- Meat thermometer
Method
1
Finely shred the cabbage, julienne the carrot, slice the shiitake mushrooms and chop the spring onions.
Approx. 8 minutes
2
Heat a little vegetable oil in a large frying pan over medium-high heat and stir-fry the minced pork for 4 minutes until browned.
Approx. 4 minutes
3
Add the cabbage, carrot, shiitake and spring onions to the pan and stir-fry for 4 minutes until softened.
Approx. 4 minutes
4
Stir in the soy sauce and sesame oil, then tip the filling into a bowl and leave to cool for 10 minutes.
Approx. 4 minutes
5
Mix the cornflour with a little water to make a sealing paste.
Approx. 2 minutes
6
Spoon filling onto each spring roll wrapper, fold in the sides and roll tightly, sealing the edge with the cornflour paste.
Approx. 12 minutes
7
Heat the vegetable oil in a large saucepan to 170°C, checking with a meat thermometer.
Approx. 6 minutes
8
Fry the rolls in batches for 5 minutes, turning occasionally, until deep golden and crisp. Check the filling reaches 71°C with a meat thermometer.
Approx. 8 minutes
