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Harumaki
Discover the umami-rich goodness of these pork-filled Japanese spring rolls that combine tradition and taste in every bite.
- Yields: 25-30 |
- Difficulty: easy
- Prep Time : 2:35 hours |
- Cook Time : 2:15 hours
Ingredients
Harumaki
1 Tbsp (15 ml) tomato sauce
2 tsp (10 ml) Worcestershire sauce
2 tsp (10 ml) honey
½ tsp (2.5 ml) mustard
1 garlic clove, finely grated
2 tsp (10 ml) ginger, finely grated
150 g boneless, skinless pork shoulder
1 C (250 ml) water
¼ C (60 ml) vermicelli noodles
1 Tbsp (15 ml) oil
1 carrot, finely julienned
½ red pepper, finely sliced
50 g bean sprouts
2 spring onions, finely sliced diagonally
5 Napa cabbage leaves, thinly sliced
2 Tbsp (30 ml) Soy sauce
½ tsp (2.5 ml) salt
1 tsp (5 ml) white pepper
30 spring roll wrappers
2 Tbsp (30 ml) water
3 C (750 ml) vegetable oil for deep-frying
Dipping Sauce
3 Tbsp(45 ml) Soy sauce
1 Tbsp(15 ml) honey
juice of 1 lime
To Serve
2 spring onions, green part only sliced diagonally
Method
Harumaki
Mix the tomato sauce, rice wine, Worcestershire sauce, honey, mustard, garlic and ginger together. Rub this marinade all over the pork shoulder and place it into a container with a lid. Refrigerate for 2 hours.
Preheat the oven to 180 ºC.
Place the pork shoulder and any extra marinade into a deep roasting tray. Pour the water into the tray and cover with foil. Place the tray into the oven to roast for 2 hours.
When done roasting, test to see if the meat pulls apart easily with a fork, if it doesn’t, cover again with foil and roast for a further 30 minutes. When completely tender, shred the meat with a fork and allow it to cool completely.
Meanwhile, soak the vermicelli noodles in hot water until they are soft, about 15 minutes. Drain the noodles and cut into 6 cm lengths.
In a large frying pan, heat the oil. Add the carrots, red pepper, spring onion and Napa cabbage and stir fry for about 5 minutes. Add the Soy sauce, salt and white pepper and stir fry for another minute. Remove from the pan and cool completely.
Mix the shredded pork shoulder, stir-fried vegetables and noodles and bean sprouts together.
In a cup, mix the flour and water together to make a slurry – this will be used to seal the rolls.
To roll the spring rolls, gently separate a single wrapper and place it on a clean board or surface, with a corner pointing towards you in a diamond shape. Add about 2 spoons of filling close to the edge of the bottom corner. Start by folding the corner up and rolling it over, continue until you have rolled halfway tucking as you go. Then, fold the sides in like an envelope and brush a little slurry on the last bit of unrolled pastry. Then continue to roll all the way up and seal the pastry. Repeat with the remainder of the wrappers and filling until all of the harumaki are rolled.
Pour enough oil to deep fry into a large pot or Dutch oven. Heat the oil to 180 ºC; check the temperature with a thermometer or test by frying a small piece of bread. Fry a few rolls in the hot oil at a time until golden brown, don’t overcrowd, then remove with a slotted spoon and drain on a sheet of kitchen towel. Continue until all of the rolls are cooked and golden.
Dipping Sauce
In a small bowl, mix the Soy sauce, ginger, honey and lime juice together.
To Serve
Serve the spring rolls with the dipping sauce, garnished with sesame seeds and sliced spring onion.
