Harumaki (Japanese Spring Rolls) (Video) 春巻き

• Gather all the ingredients.
  
• Soak 4 dried shiitake mushrooms in ¼ cup water to rehydrate, about 15 minutes.
  
• Cut 4 shrimp and 2 chicken tenders into small pieces. In a medium bowl, mix the ingredients for marinade: 2 tsp soy sauce, 2 tsp sake, and 2 tsp potato starch or cornstarch. Add the shrimp, the chicken, and ¼ lb ground pork to the bowl and mix well. Set aside to marinade.
  
• Cook 1.5 oz dried glass/cellophane noodles (harusame) in a boiling water for 2–3 minutes. Drain well and cut into 1-inch lengths.
  
• Cut ½ boiled bamboo shoot, 1 knob ginger, the rehydrated shiitake, the white part of 1 Tokyo negi (naga negi; long green onion), 2 stalks garlic chives (Chinese chives or Nira), and 3 inch carrot into long strips (2-inch julienned pieces). Wash 2.5 oz bean sprouts and drain well.
  

To Make the Filling

• To make the harumaki filling, heat 1 Tbsp roasted sesame oil and the ginger over medium high heat in a large frying pan. Once fragrant, add the marinated shrimp, chicken, and pork and stir-fry until no longer pink.
  
• Add the sliced bamboo shoot and carrot and stir-fry until coated with oil and slightly tender. Add the bean sprout, Tokyo negi, Chinese chives, and dried mushrooms and stir-fry. Then, add the noodles.
  
• Add the ingredients for the seasonings: ¼ cup shiitake dashi, 2 Tbsp soy sauce, 1 tsp Diamond Crystal kosher salt, and freshly ground black pepper. Mix well.
  
• Combine 2 Tbsp potato starch or cornstarch with 2 Tbsp water in a small bowl.
  
• After a quick stir, pour the potato starch slurry into the harumaki filling and mix well. Transfer the filling from the pan to a baking sheet or plate. Let it cool completely and evaporate the moisture. Make sure there is no moisture in the filling. Otherwise, the wrappers will break easily before and during deep-frying (and might explode in the oil).
  

To Roll the Harumaki

• Slowly peel each of the 10 egg roll (harumaki) wrappers, one at a time, and keep them under plastic wrap or a damp kitchen towel to prevent from drying up while you work. Mix 2 Tbsp all-purpose flour (plain flour) and 2 Tbsp water in a small bowl to form a loose paste.
  
• To make the harumaki, lay one harumaki wrapper with a corner pointed towards you (diamond shape). Place the filling neatly just below the center of the wrapper. I use an ice cream scooper to transfer the filling so the amount of filling for each wrapper is somewhat standardized. Start folding the bottom corner over the filling towards the top and tuck under the filling nice and tight.
  
• Roll the wrapper once to cover the filling, and fold the right and left corners of the wrapper in. They should overlap each other a little bit. Then roll toward the remaining corner. When you start rolling upward, the wrapper may flair out. Make sure both sides of the wrapper to taper inwards.
  
• Using your finger, put good amount of flour + water paste on the top corner. Then roll and press firmly to seal. Continue with remaining wrappers.
  

To Cook

• Once you finish wrapping, start deep-frying immediately before the wrapper gets soggy. Deep fry the harumaki in a deep fryer/wok/pot with 170°C (338°F) vegetable oil until light golden brown and crisp, about 5 minutes. Drain the excess oil over a wire rack or paper towel.
  
• If you prefer to bake, preheat the oven to 400ºF (200°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Arrange the harumaki in a single layer on a baking sheet lined with parchment paper. Brush the tops of the rolls with vegetable oil then bake them for 10 to 12 minutes, rotating after 6 minutes, until they‘re golden brown and crispy.
  

To Serve

• Make a dipping sauce with soy sauce, rice vinegar (unseasoned), and Japanese karashi hot mustard as you like and serve with harumaki.

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.