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Harumaki
Japonese/Chinese vegetable spring rolls

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Harumaki

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Ingredients

Adjust Servings:
for the crepes
300mL of water
200gr of all purpous flour
1 tsp of corn starch
1 dash of salt
for the fillling
1 leek
1 medium carrot
100gr of cabbage
100gr of mushrooms
100gr of soy sprouts
1 tsp of olive oil
1 tsp of soy sauce
1/2 tsp of black pepper

Nutritional information

2947kcal
Calories
233gr
Fats
196gr
Carbs
0gr
Added Sugars
20gr
Sugars
38gr
Protein
17gr
Fiber

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Features:
  • High Vitamin A
  • High Vitamin K
Cuisine:
  • 40min
  • Serves 14
  • Hard

Ingredients

  • for the crepes

  • 300mL of water
  • 200gr of all purpous flour
  • 1 tsp of corn starch
  • 1 dash of salt

  • for the fillling

  • 1 leek
  • 1 medium carrot
  • 100gr of cabbage
  • 100gr of mushrooms
  • 100gr of soy sprouts
  • 1 tsp of olive oil
  • 1 tsp of soy sauce
  • 1/2 tsp of black pepper

Directions

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These vegetable spring rolls are crunchy, crispy, super flavorsome and a great option for an appetizer or a main dish.  The best part is that these harumaki can be filled with any veggies leftovers you have!

Note: As you can see, I still don’t master the art of rolling crepes. But, who cares? It was delicious after all. They disappeared in 5 min. This was my first attempt using the dough recipe from a youtube channel called “Receitas do Kazu”. Watch his video if you are having trouble rolling the crepes: https://www.youtube.com/watch?v=p5sb-wv7Pvc&t=170s%20if%20you%20are%20g%C2%

 

If you tried this recipe, stay tuned for more awesome recipes, comment below, and don´t forget to tag me on Instagram! I would really appreciate it – @_veganit_

Love you all! ❤︎

 

Steps

1
Done

Preparing the crepes:

Sift flour into a bowl. Add the water, corn starch, and salt. Whisk until well combined.
Heat a pan over low heat ( so you have enough time to spread the batter as thin as possible) Then, quickly brush the batter on the pan to form round crepe. When all the brushing work is done, slightly turn up the fire. Cook until lightly golden (this takes about 10-30 seconds).
Transfer to a plate, and repeat this process with the remaining batter.

Note: 1) If there are any skins left on the pan, use a wet cloth to clean up. 2)The cooked wrappers should be cooled down separately before overlapping, otherwise, they may stick to each other.
2
Done

Preparing the filling:

Heat a pan on medium-high heat. When it is hot, add the olive oil and all the vegetables. After five minutes, add the mushrooms, the soy sprouts, the black pepper, and the soy sauce. Cook it for another 5 minutes until the vegetables are tender;
3
Done

In a harumaki sheet, place 1 tbsp of the filling and roll the crepes;
4
Done

Deep fry on high heat until golden, add some mixed herbs on top and you are done!
Freshly fried Harumaki are delicious by themselves, but you can also use a dipping sauce (try a mix of soy sauce, vinegar, and yellow mustard)

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2 Comments Hide Comments

Hello Rita! I’ve never tried but, I would suggest you replace the “harumaki dough” for filo pastry. Lightly drizzle over olive oil, sprinkle with sesame seeds, and place in the oven for 15-20 minutes at 180ºC until golden. Let me know if it turned out well! 🙂

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