Harumaki: Japanese Fried Spring Rolls

Course Appetizer, entree, Side Dish

Cuisine asian, Japanese

Keyword mung bean noodles, harumaki, spring roll, ground pork, appetizer, entree, ponzu

Prep Time 30

Cook Time 15

Servings rolls

Cost 15.00

1/2 pound ground pork
3/4 medium carrot peeled and julienned
5 caps shiitake mushroom stems removed, sliced
4 oz dried mung bean noodles (harusame) may substitute rice noodles
1 teaspoon sesame oil
2-3 springs green onions chopped
1/2 teaspoon salt
pepper
1 teaspoon soy sauce
1/2 teaspoon garlic powder
8 sheets harumaki skin Spring Home TYJ, spring roll pastry wrap, 8-inch. May substitute 10 sheets of egg roll skin, 7-inch
2 tablespoon flour mixed with 2 tablespoons water (for binding)
2 cups vegetable oil for frying
Ponzu sauce and karashi mustard (optional) for serving

Soak the bean noodles in a bowl of hot water until soft. Drain the water and cut the noodle into quarters. Let it cool. Chop all the vegetables.
Heat a medium skillet with 1 teaspoon of sesame oil. Add ground pork and cook until broken up into pieces and almost cooked through.
Add shiitake and carrots to pork and cook until vegetables are soft, one minute. Add seasoning and when incorporated, take off the heat and cool.
Mix the pork mixture, bean noodles, and chopped green onions. Divide the filling into 8 or 10, depending on the size of the skin.

Have a station ready: harumaki skin covered with a damped towel or plastic wrap to prevent them from drying, flour mixture, and the fillings.
Working with one sheet, place the sheet with a corner pointing towards you. Place one serving of filling closer to the corner, fold the corner over the mixture. Fold the left and right corner towards the center and continue rolling. Using your fingertip, apply some of the flour mixtures on the final corner to seal the harumaki. Cover in plastic until all the harumaki are finished.
Heat oil in a frying pan to 300 ℉. Without overcrowding the pan, gently place a couple of harumaki to fry. Turn occasionally and fry until lightly brown and the skins are crispy. Place harumaki on a drying rack or paper towel to drain excess oil.
Cut them in desired sizes and serve with ponzu sauce.