Crispy spring roll wrapped around a delicious flavorful filling with pork, chicken, shrimp, shiitake mushroom, carrots, and vermicelli.

For the complete recipe with step-by-step pictures:
http://www.justonecookbook.com/recipes/harumaki/

Ingredients:

4 dried mushrooms (0.5 oz, 13 g)
¼ cup water to soak dried mushrooms
4 medium size shrimps (2.5 oz, 70 g)
2 chicken tenders (2 oz, 55 g)
¼ lb (115 g) ground pork
1 block of vermicelli (1.5 oz, 43 g) )
½ boiled bamboo shoot (7 oz, 200 g)
1 inch ginger
White part of 1 Tokyo negi (long white onion) (0.8 oz, 23 g)
A few Chinese chives (0.3 oz, 8 g)
3 inch carrot (13. 2 oz, 90 g)
Handful bean sprout (2.5 oz, 70 g)
1 Tbsp. sesame oil
10 Harumaki wrappers

For marinating shrimp and meat

2 tsp. soy sauce
2 tsp. sake
2 tsp. potato/corn starch

For seasoning the filling

Shiitake dashi (about ¼ cup from soaking dried shiitake)
2 Tbsp. soy sauce
1 tsp. salt
Freshly ground black pepper

For thickening the filling

2 Tbsp. potato/corn starch
2 Tbsp. water

For sealing the wrapper

2 Tbsp. all-purpose flour
2 Tbsp. water

To serve

Soy sauce
Rice vinegar
Japanese karashi mustard


Music courtesy of Audio Network:
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