Kanako's Kitchen

Harumaki: Japanese Style Spring Rolls

Posted in main dish, Recipe by Kanako Noda on November 9, 2009

spring rollThis old Chinese restaurant favorite is already a hit in the west. In Japan, though, spring rolls long since made the jump from restaurant food to home cooking.

Though the basic package is always more or less the same, each family has its own recipe for the filling. Here, I show you the way my mom used to make it, with glass noodles instead of vegetables.

Whatever you put inside, the thing that makes a great spring roll is simple: the contrast between a soft filling inside and crunchy pastry outside. You can play around with the filling, so long as the result is soft.

What you get is Harumaki, a tasty treat absolutely everybody loves.

There are a lot of steps in this recipe, but don’t be put off: this is actually really easy to make. In fact, because it uses no eggs, no flour and no bread crumbs, Harumaki one of the least messy ways to make a good fried dinner. Give it a try!