Harumaki (Fried Spring Rolls) with Pork and Vegetable Filling

We are making Harumaki, deep-fried spring rolls, as requested. The freshly fried ones are exceptionally delicious! The combination of the crunchy outside and the gooey inside is irresistible.

Ingredients

• 60g Ground Pork (2.1 oz)
• 1 tsp Sake
• 1 tsp Potato Starch
• Salt
• Pepper
• 80g Napa Cabbage Leaves (2.8 oz)
• 20g Boiled Bamboo Shoot (0.7 oz)
• 1 Dried Shiitake Mushroom, medium size
• 20g Garlic Chives (0.7 oz)
• 5g Ginger Root, chopped (0.18 oz)
• 1 tsp Sesame Oil
• 6 Harumaki Wrappers

[Combined Seasonings]

• 50ml Chicken Stock, dilute granulated chicken stock powder as instructed on the package (1.7 fl oz)
• 1 tsp Oyster Sauce
• 1 tsp Soy Sauce
• 1 tsp Sugar
• 1 tsp Sake

[Diluted Potato Starch]

• 1 tbsp Potato Starch
• 1 tbsp Water

[Diluted Flour]

• 1/2 tbsp All Purpose Flour
• 1 tsp Water

[Sauce (optional)]

• Karashi Mustard
• Vinegar
• Soy Sauce

[Other Ingredients]

• Frying Oil
• Parsley Leaves
• Cherry Tomatoes