Uploaded February 2021 | Updated September 2026, 4 hours ago
This Japanese spring rolls recipe makes Harumaki (春巻き) that are shatteringly crisp on the outside, with a juicy center filled with vegetables, meat, and savory gravy. In this step-by-step Harumaki recipe, I’m going to show you how to prepare the ingredients, how to make the spring roll filling, how to wrap spring rolls, and finally, how to fry Harumaki.
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HARUMAKI POST & RECIPE ▶ norecipes.com/harumaki-japanese-spring-roll
INDEX:
0:00 Intro
1:19 Ingredients
2:23 Prep
3:17 Chopping
5:53 Spring Roll Filling
8:34 How to Roll Harumaki
11:04 Fry Japanese Spring Rolls
INGREDIENTS:
150 grams ground pork
1 tablespoon soy sauce
1 tablespoon mirin
2 teaspoons potato starch
1/8 teaspoon white pepper
1 tablespoon vegetable oil
10 grams ginger (1/4-inch knob, minced)
75 grams scallions stems (2-3 stems minced)
175 grams cabbage (3-4 leaves, shredded)
50 grams carrots (1/3 carrot, julienned)
50 grams shiitake (2 large mushrooms, chopped)
100 grams bamboo (1 small can, julienned)
1 cup chicken stock
1 tablespoon potato starch
1 teaspoon toasted sesame oil
Salt (to taste, I used 1/4 teaspoon)
10 spring roll wrappers
1 tablespoon flour
1 tablespoon water
vegetable oil (for deep-frying)
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This Japanese spring rolls recipe makes Harumaki (春巻き) that are shatteringly crisp on the outside, with a juicy center filled with vegetables, meat, and savory gravy. In this step-by-step Harumaki recipe, I’m going to show you how to prepare the ingredients, how to make the spring roll filling, how to wrap spring rolls, and finally, how to fry Harumaki.
SUBSCRIBE TO MY SECRET RECIPE STASH ▶ marcsrecipes.com
Your membership supports my channel, and you get exclusive recipes weekly.
HARUMAKI POST & RECIPE ▶ norecipes.com/harumaki-japanese-spring-roll
INDEX:
0:00 Intro
1:19 Ingredients
2:23 Prep
3:17 Chopping
5:53 Spring Roll Filling
8:34 How to Roll Harumaki
11:04 Fry Japanese Spring Rolls
INGREDIENTS:
150 grams ground pork
1 tablespoon soy sauce
1 tablespoon mirin
2 teaspoons potato starch
1/8 teaspoon white pepper
1 tablespoon vegetable oil
10 grams ginger (1/4-inch knob, minced)
75 grams scallions stems (2-3 stems minced)
175 grams cabbage (3-4 leaves, shredded)
50 grams carrots (1/3 carrot, julienned)
50 grams shiitake (2 large mushrooms, chopped)
100 grams bamboo (1 small can, julienned)
1 cup chicken stock
1 tablespoon potato starch
1 teaspoon toasted sesame oil
Salt (to taste, I used 1/4 teaspoon)
10 spring roll wrappers
1 tablespoon flour
1 tablespoon water
vegetable oil (for deep-frying)
SUBSCRIBE TO MY CHANNEL ▶ bit.ly/Sub2NRYT
✚ FOLLOW NO RECIPES ✚
Instagram: instagram.com/norecipes
Pinterest: pinterest.com/norecipes
Facebook: facebook.com/NoRecipesSite
Twitter: twitter.com/norecipes
✚ SHOPPING ✚
JAPANESE TABLEWARE (5% off with “NORECIPES")
musubikiln.com/collections/marc-matsumotos-favorite-collection?ref=cuy6iqfm8s
INGREDIENTS (10% off first order with “NORECIPES”)
kokorocares.com/marc-matsumoto-favorite-picks
KITCHEN TOOLS (10% off with "NORECIPES")
en.bentoandco.com/collections/marc-matsumotos-favorite-products?ref=norecipes
✚ GEAR ✚
You can find most of the kitchen and camera gear I used to make this video in my Amazon shop. Buying things from my shop (even stuff you search for that’s not listed on the page) doesn't cost you anything extra and it helps to support this channel.
amazon.com/shop/norecipes
✚ MUSIC ✚
https://soundstripe.com?fpr=norecipes
epidemicsound.com/referral/d7w0x3
