Harumaki (Japanese Spring Rolls)

My harumaki, AKA Japanese-style spring rolls, are stuffed with juicy meat and tender veggies and fried until golden brown. Each is delicate yet crispy and SO easy to make!

Course Appetizer

Cuisine Japanese

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 70kcal

Author Arman Liew

Ingredients

10 ounces ground pork
2 tablespoons soy sauce
1/2 teaspoon pepper
1 teaspoon sugar
1 tablespoon sake or 1 teaspoon vinegar
1 large egg whisked
2 teaspoons sesame oil
10 ounces cabbage finely chopped
4 large green onions thinly sliced
25 egg roll wrappers
1/4 cup oil to fry

Instructions

Mix the pork, soy sauce, pepper, sugar, sake, egg, sesame oil, cabbage and green onions in a bowl.
Read the egg roll wrapper instructions and prepare them accordingly. If they require soaking, do so.
Using lightly wet hands, scoop out golf ball-sized portions of the pork mixture. Place each portion onto an egg roll wrapper, fold it lengthways, and close it up on either end- the filling should stay compact but not so tightly that the wrapper tears. Repeat this process until you have 25 egg rolls.
Add oil to a non-stick pan. Once hot, fry the spring rolls until golden and crispy on both sides, about 4-5 minutes.
Place the cooked harumaki on a paper towel to soak up excess oil. Serve immediately.

Notes

TO STORE: Place leftover Harumaki in a sealable container and refrigerate for up to 3 days.

TO FREEZE: Place the cooked and cooled spring rolls in a Ziploc bag and store them in the freezer for up to two months. Thaw it overnight.

TO REHEAT: For the crispiest results, reheat the spring rolls in a 400°F oven, air fryer, or hot skillet until heated through and crisp again. I avoid the microwave, as it softens the wrappers.

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