lunch · dairy-free
Harumaki (Japanese spring rolls)
Crisp spring rolls filled with a thickened stir-fry of pork, glass noodles, cabbage and shiitake.
- Time
- 50min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Stir-fry pork and vegetables until the pork is cooked through (63°C/145°F), then add noodles, sauces and stock.
-
2
Thicken with the starch slurry, then spread out to cool completely.
-
3
Roll filling tightly in wrappers and seal with flour paste.
-
4
Fry at 170°C (340°F) until golden and crisp, 4–5 minutes.
-
5
Serve with karashi, vinegar and soy.
