Spring Rolls

Course: Dinner, Lunch, SnacksCuisine: Japanese, ChineseDifficulty: Medium


Prep time


Cooking time





  • Soak the dried Shiitake Mushroom in water until reconstituted.
    After that, squeeze excess water from the mushrooms, remove the stems, and slice. Keep the soaking liquid.
  • Meanwhile, in a separate bowl, add the dried glass noodles and hot water and soak until the noodles are soft, about 15 minutes.
    And then drain and cut the noodles into pieces of about 3 inches in length.
  • Meanwhile, slice the green onions and bamboo shoot lengthwise to make thin slices.
  • In a large pan, heat the oil, ginger and garlic paste over medium heat.
  • Add pork mince and stir fried until well cooked.
  • Add the shiitake, green onion and bamboo shoot. cook until green onions become soften.
  • Add glass noodle and all seasonings.
  • Before the liquid is gone, pour the potato starch and water mixture over the vegetables and stir until the mixture thickens slightly.
  • Remove from heat. Let mixture cool.
  • Make Rolls
  • Place one of the edges in front of you, putting the filling near the edge.
  • Roll up 1time, fold in one of the sides and roll up again. Then fold in the other side and roll it up.
    Use a bit of water and potato starch as adhesive to seal the edges together.
  • In a small pot, add the oil and heat over medium-high heat. Fry harumaki about 30 to 40 seconds on each side, until golden brown. The filling is already cooked, so it’s just a matter of frying the wrappers.
  • When done, gently remove from oil with slotted spoon and drain further on paper towels.
  • Serve immediately while hot. Soy sauce and Japanese mustard are recommended for sauce.