It’s easy to make harumaki (spring rolls), and you can even use leftover stir-fries for the filling. Try making harumaki with various ingredients. I often put harumaki in my bento.

After the Thanksgiving feast, do you plan to cook with leftovers? How about cooking Japanese dishes using turkey leftovers? Some of my recommendations are fried rice, spring rolls, and mixed rice. Check out more leftover turkey cooking ideas.

Harumaki originated in China a long, long time ago. Haru, or 春, means “spring” in Japanese and “maki” translates to “roll” (sushi rolls are also called “maki”). Harumaki might look difficult to prepare, but it is actually very easy—though it takes a little extra time than most of my recipes. Enjoy!

Yield: 10 spring rolls
Time: 45 minutes

Ingredients

• 1 carrot
• 1/4 pound ground pork
• 1/2 medium onion (chopped)
• 5 shrimp
• 3 dried shiitake mushrooms
• 10 sheets of spring roll paper
• 4 tbsp minced ginger

Spices

• 1 tbsp soy sauce
• 1 tbsp sake
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1 tsp katakuriko (mixed with 2 tbsp water)
• 1 tsp flour (mixed with 2 tbsp water)

1. Put dried shiitake in warm water until it becomes soft, then slice
2. Wash shrimp in cold water, pat dry, then peel and devein. Chop into small pieces
3. Heat oil in a pan, add ginger and pork, and cook for 2 minutes over medium heat
4. Add shiitake and vegetables and cook for 2 more minutes on medium
5. Add shrimp and continue to cook for 1 more minute
6. Add soy sauce, sake, sugar, sesame oil and mix, then add katakuriko (mixed with 2tbs water) and stir
7. Put the mixture on the center of the spring roll skin; add flour/water mixture along the edge of the skin with your fingers and roll (click on picture below to see large illustration)
8. Heat oil to 375°F (190°C) and fry spring roll until golden brown (about 2 minutes)
9. Cut it half and serve with soy sauce

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