Deep Fried Spring Roll (Harumaki)

Harumaki originated in China a long, long time ago. Haru, or 春, means "spring" in Japanese and "maki" translates to "roll" (sushi rolls are also called "maki"). Harumaki might look difficult to prepare, but it is actually very easy—though it takes a little extra time than most of my recipes. Enjoy!

Yield: 10 spring rolls
Time: 45 minutes

Ingredients

• 1 carrot
• 1/4 pound ground pork
• 1/2 medium onion (chopped)
• 5 shrimp
• 3 dried shiitake mushrooms
• 10 sheets of spring roll paper
• 4 tbsp minced ginger
  

Spices

• 1 tbsp soy sauce
  
• 1 tbsp sake
  
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1 tsp katakuriko (mixed with 2 tbsp water)
  
• 1 tsp flour (mixed with 2 tbsp water)
  

Preparation

1. Put dried shiitake in warm water until it becomes soft, then slice
   
2. Wash shrimp in cold water, pat dry, then peel and devein. Chop into small pieces
   
3. Heat oil in a pan, add ginger and pork, and cook for 2 minutes over medium heat
4. Add shiitake and vegetables and cook for 2 more minutes on medium
5. Add shrimp and continue to cook for 1 more minute
6. Add soy sauce, sake, sugar, sesame oil and mix, then add katakuriko (mixed with 2tbs water) and stir
7. Put the mixture on the center of the spring roll skin; add flour/water mixture along the edge of the skin with your fingers and roll (click on picture below to see large illustration)
8. Heat oil in wok or fying pan to 375°F (190°C) and fry spring roll until golden brown (about 2 minutes). Oil should be about half the depth of a spring roll. Flip the roll at the 1 minute mark.
   
9. Cut it half and serve with soy sauce