Harumaki (Fried Spring Rolls) with Pork and Vegetable Filling

Steps

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1. 1
   Prepare the napa cabbage by removing the thick center rib. Cut the leafy portions into 1cm pieces and the center rib into thin slices, then smaller segments.
   ▶ ≈0:21
2. 2
   Prepare the bamboo shoot by removing the core. Slice the curved outer part thinly in one direction, then cut into fine strips along the grain. Separate and stack the layered center portions and chop into smaller pieces.
   ▶ ≈0:44
3. 3
   Rehydrate the dried shiitake mushroom and cut it into thin 3cm-wide strips.
   ▶ ≈1:33
4. 4
   Cut the garlic chives into 2cm pieces.
   ▶ ≈1:41
5. 5
   Prepare the combined seasonings by mixing chicken stock, oyster sauce, soy sauce, sugar, and sake, stirring well to dissolve the sugar.
   ▶ ≈1:49
6. 6
   Add a pinch of salt, pepper, potato starch, and sake to the ground pork. Mix with your hand to distribute the seasonings evenly. The potato starch prevents the meat from becoming tough.
   ▶ ≈2:05
7. 7
   Heat oil in a pan and add the seasoned ground pork. Stir while separating the meat into smaller pieces. The potato starch prevents it from breaking into fine particles; just ensure there are no large lumps.
   ▶ ≈2:32
8. 8
   When the meat is mostly browned, add the chopped ginger root and stir-fry until fragrant.
   ▶ ≈3:01
9. 9
   Add the bamboo shoot and rehydrated shiitake mushroom, stirring to reduce moisture. Add the napa cabbage and continue stir-frying, allowing the water to evaporate. Spread and press the mixture to thoroughly sauté and reduce excess moisture.
   ▶ ≈3:14
10. 10
    Thoroughly stir the combined seasonings and add them to the pan. Cover and bring to a boil, then simmer on low heat for 3 to 4 minutes.
    ▶ ≈3:40
11. 11
    Lightly stir and create a space in the center. Add the garlic chives and quickly mix.
    ▶ ≈4:07
12. 12
    Reduce heat to low. Thoroughly stir the diluted potato starch and pour it over the vegetables, mixing quickly. Avoid adding starch to areas without vegetables. Add the starch gradually while checking the thickness. Increase heat and continue adding starch until the mixture reaches the desired consistency. Finally, drizzle in sesame oil.
    ▶ ≈4:22
13. 13
    Transfer the mixture to a tray floating in ice water and spread it out thinly for quick cooling. Cover with plastic wrap and place ice packs on top to speed up the cooling process.
    ▶ ≈5:09
14. 14
    Place harumaki wrappers with the smooth side down and one corner facing you. Place the filling horizontally near the corner. Fold and roll the corner over the filling, then roll again. Fold one side to the center while pressing out air, then fold the other side. Roll loosely one more time.
    ▶ ≈5:31
15. 15
    To achieve the right tightness, place your little finger inside while rolling. Roll loosely one more time. Finally, coat the corner with diluted flour mixture and seal it firmly. The key technique is to roll tightly at the beginning and gradually loosen toward the end. Starting with too much air inside causes expansion and wrapper tearing during frying. Rolling loosely at the end allows oil into the gaps and removes moisture from the wrappers, creating an extra-crispy exterior.
    ▶ ≈6:16
16. 16
    Adjust the shape and place the harumaki on a tray with the sealed side facing down.
    ▶ ≈7:02
17. 17
    Heat the frying oil to a relatively low temperature, around 160°C (320°F). Test the temperature by adding a small piece of wrapper. Avoid stacking uncooked harumaki or leaving them sitting, as the wrappers will tear easily.
    ▶ ≈7:11
18. 18
    Gently place the harumaki into the oil. Rotate them in the pan to brown the surface evenly. Occasionally flip them. The oil should be deep enough to almost cover them for even frying. Deep-fry for about 4 minutes, then increase the temperature when they're almost fully browned. The absorbed oil will release, creating a crispy texture. Remove when the exterior is golden brown.
    ▶ ≈7:42
19. 19
    Drain excess oil by placing the harumaki upright in a mesh strainer lined with paper towel.
    ▶ ≈8:32
20. 20
    Arrange the harumaki in a bowl with two pieces crossing each other, garnished with parsley. Cut one piece diagonally in half. Pierce the surface with the tip of the knife and cut along the crack to prevent the edge from crumbling. Arrange so the cut side is visible.
    ▶ ≈8:40
21. 21
    Enjoy the harumaki with karashi mustard, vinegar, or vinegar-soy sauce to your preference.
    ▶ ≈9:10
22. 22
    Tips: Harumaki wrappers are difficult to peel immediately after removing from the refrigerator, so let them sit for a while to soften. Initially peel off 3 to 4 sheets at a time, then one sheet at a time to prevent tearing. If the bamboo shoot has an unwanted odor, lightly boil it after slicing, or microwave it since the quantity is small.
    ▶ ≈9:23