Vegetable Harumaki: Japanese Spring Rolls
Crispy Japanese vegetable spring rolls, known as harumaki, feature a savory vegetable filling and are ideal as an appetizer.
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Instructions
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Soak dried shiitake mushrooms until soft; squeeze, stem, slice, and reserve the soaking liquid.
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Soak dried glass noodles in hot water for 15 minutes until pliable; drain and cut into 3-inch pieces.
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Slice yellow onions and green onions; finely chop napa cabbage.
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Heat olive oil in a large pan, then sauté yellow onion until translucent.
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Add shiitake, noodles, green onion, cabbage, carrots, bean sprouts, and salt to the pan; sauté for a few minutes.
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Stir in soy sauce and black pepper, cooking until the vegetables are just tender.
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Combine potato starch with the reserved shiitake liquid and pour into the vegetable mixture, stirring until slightly thickened.
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Remove the filling from heat and allow it to cool completely.
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Fill each spring roll wrapper by placing cooled mixture near one edge, rolling halfway, folding in the sides, and sealing the edges with a water-flour mixture.
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Heat oil in a small pot over medium-high heat.
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Fry 2-3 spring rolls at a time for 30-40 seconds per side until golden brown, then drain.
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Serve the harumaki immediately.