Harumaki (Japanese Spring Rolls)

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Mom’s Spring Rolls

There are so many varieties of spring rolls out there, but of course, I love my mom’s Harumaki the best! Her version is packed with flavorful ingredients like pork, shiitake mushrooms, and bean sprouts.

The most important ingredient in her recipe is the bamboo shoot, which adds a wonderful, signature crunch. When you bite into one, the wrapper is perfectly crispy on the outside, leading to a molten, juicy, and crunchy filling on the inside.

What is Harumaki?

Spring rolls originally started in China as a seasonal pancake filled with fresh spring vegetables, traditionally consumed during the Spring Festival. In Japan, we call this dish Harumaki (haru means spring, maki means roll).
(What is history of spring rolls？)

Much like Gyoza dumplings, these Chinese-originated spring rolls have evolved into a beloved comfort food in Japanese households. Today, almost every Japanese family boasts their own unique twist on the recipe.

Harumaki vs. Chinese Spring Rolls

Just like ramen, Harumaki was adapted over time to suit the Japanese palate. While it is very similar to a Cantonese-style spring roll, there are a few key differences:

The Shape: Traditional Chinese spring rolls are thin and cylindrical, while Harumaki generally look a bit flatter and more rectangular.

The Filling: The biggest difference is that the Japanese version does not use garlic. Additionally, Harumaki filling has a thicker, richer, gravy-like texture, whereas Chinese spring rolls typically have a drier stuffing that heavily features cabbage.

📋 Ingredients for Mom’s Harumaki

For the Pork Marinade:

• ¼ lb (150g) pork, thinly sliced
• 2 tsp sake
• 2 tsp potato starch
• A pinch of salt and pepper

The Fillings:

• ⅓ lb (150g) boiled bamboo shoots, cut into strips
• 2–3 shiitake mushrooms, sliced
• ⅓ lb (150g) bean sprouts

The Seasoning Sauce (*):

• 3 tbsp soy sauce
• 1 tbsp sake
• 1 tsp chicken bouillon powder
• ⅓ cup (80 ml) water
• 1 tbsp sesame oil
• 1 tsp sugar
• Salt and pepper, to taste

For the Thickeners & Assembly:

• 1 ½ tbsp potato starch + 2 tbsp water (slurry)
• 10 pieces of Spring roll wrappers
• Flour and water mixed (to use as “glue”)
• 2–3 cups canola oil (for frying)

Instructions

1. Prep the Filling

1. Marinate the Meat:
   Cut the pork into 1-inch pieces and place them in a small bowl. Add the sake, potato starch, salt, and pepper. Massage the seasonings into the meat and set aside.
   
2. Prep the Vegetables: Slice the shiitake mushrooms and cut the bamboo shoots into long, thin strips.
   
3. Mix the Sauce: In a separate small bowl, whisk together all of the seasoned sauce ingredients marked with an asterisk (*).

2. Cook the Filling

4. Heat a splash of oil in a medium frying pan over medium-high heat. Sauté the marinated pork and vegetables until the meat is fully cooked.
   
5. Pour in the seasoned sauce mixture. Stir well, then pour in the potato starch slurry to thicken the mixture into a rich sauce.
   
6. Transfer the filling to a shallow container and let it cool down completely in the refrigerator.

3. Wrap and Fry

7. Assemble: Gently peel the spring roll wrappers apart. Place a portion of the cooled filling near the corner closest to you. Roll it up tightly, fold in the sides, and continue rolling forward. Tip: Avoid trapping air inside, as air pockets can cause the rolls to burst while frying. Seal the final edge using your flour-water mixture.
   
8. Heat the Oil: Fill a deep pot with about 4 inches of canola oil and preheat it to 330°F (165°C).
   
9. Fry: Fry the rolls in batches until they turn a beautiful golden brown. Transfer them to a wire mesh cooling rack to drain.
   
10. Serve: Serve hot with a side of soy sauce and rice vinegar mix. Add a dab of Japanese hot mustard (karashi) if you like a little kick!

💡 Chef’s Notes for Success:

• Chill the filling completely before wrapping. If the filling is even slightly warm, it will soften the wrapper and cause the rolls to explode in the hot oil.
  
• Control the heat: Turn the oil temperature up slightly right as the rolls begin to brown. Frying at too low a temperature will cause the wrappers to absorb too much oil, making them greasy instead of light and crispy.