Harumaki, the Vegetarian version of Spring Rolls
Harumaki – Vegetarian Spring Rolls
These crispy rolls are one of the most popular dishes in South East Asian cuisine. You can literally find them in all the countries of this side of the world with different names and fillings, but the point remains always and only one, they are delicious.
Served still hot together with some tasty sauce they have the ability to erase that vicious desire for fried food that sometimes takes over in our minds.
I remember clearly that during high school days, I used to go to the Asian restaurant with my classmates on Saturday evening.
Even though the sign indicated “Chinese Restaurant”, the menu included sushi, tempura, Khao Pad and Pad tai (simply called” Stir-fried rice”) in a mixture of flavour and aroma that made that place unique.
In those days it was the only restaurant that offered dishes different from the Italian ones and it was always crowded.
I remember well that one of the most popular dishes, which practically everyone ordered as an appetiser, has always been the spring roll.
I always loved the crunchiness and the taste of that simple pastry filled with vegetables, and because it was unique in the area (you could eat it only there), eating it was always a real treat!
After the years, you can understand the joy of being in a country where I can easily buy them in the supermarket on my doorstep without effort (let’s say that I am a person who is content with little).
Satisfaction even greater when I discovered that making them at home is really easy.
Harumaki – Vegetarian Spring Rolls Recipe
Spring rolls are really easy to prepare. Once you’ve found your favourite fillings, all you have to do is cook them the way you prefer, let them, wrap the roll, fry it and serve it still hot!
Few passages, great result!
Serves： 6 Harumaki
- 1/2 Carrot
- 1/2 Cabbage
- 1/4 Onion
- 1/4 Daikon (medium size)
- 6 Shiso leaves
- Sesame oil
- 1 clove of garlic
- 1 tbsp Sake
- 6 Roll Wrappers
- Frying oil
- Slice up your vegetables (carrot, cabbage, onion, daikon pieces a few centimeters res long, then cook them in a pan with a little oil and chopped garlic. Stir the vegetable with the help of a wooden spoon, and after few minutes of cooking (4-5 minutes) add the tbsp of sake, salt and pepper. Cook until they get tender.
- Set aside the vegetable and let them cool down until they don’t reach room temperature.
- When the filling has reached room temperature, it’s time to wrap our Harumaki. place first the Shiso leaf on the Harumaki sheet and then the filling. Wrap as shown in the illustration.
- Heat up some cooking oil(best one is Sunflower) in a sized saucepan on medium heat to approximately 170°C. Sunflower, rapeseed and peanut oils are all good choices for deep frying oil. Place 2 or 3 spring rolls (depending on how big is your pan), one at a time, gently into the oil and cook them for about 3-4 minutes, until they have turned golden brown. Then take them out and place on some kitchen roll to soak up any excess oil.
Serve still warm and enjoy as an appetiser or side dish!