Japanese Spring Rolls Recipe (春巻き Harumaki)

[@donnaflowers9456]

This look so delicous😋

[@NoRecipes]

Thanks Donna!

[@hippiecalico]

I looked up this video to make sure I was pronouncing it correctly. Then I just watched the whole thing anyway. 😂 Awesome stuff!

[@NoRecipes]

😆Thanks!

[@tdman]

I was watching synthwave while coding at night. After a video ended, KZbin randomly played this video. My mom went to toilet and saw this video played on my laptop. After tomorrow lunch, my mom told (command) me to play this video on TV and translate what you taught in this video.

[@tharchandran3709]

Why am I not subscribed to you??? Your channel is like a treasure trove of hidden gems, Matsumoto-san! I've already tried a few of your recipes (sunomono and oyakodon) and just came off of watching your video on Kare Raisu! Fantastic explanation, you've got it down to an art. Plus, your personality is so warm and welcoming! Can't wait to try this recipe soon! Hope you have a wonderful week!

[@NoRecipes]

Welcome to the channel and that's for the kind note! I have faster version of the curry rice recipe coming out next Sunday (30 minutes instead of 3 hours), so stay tuned for that 😉

[@tharchandran3709]

@@NoRecipes Can't wait for that!

[@josephinesaniel6487]

I love the way you give every details in your cooking.

[@NoRecipes]

Hi Josepine I'm glad to hear the details were helpful. I tend to find it's helpful to know the background behind a dish and the science that makes a recipe work well so I try to pass on the same knowledge when I'm showing how to make a dish.

[@andrewreodique9096]

This is the most organized springroll video I'd ever watch. I think I should learn from you from this video. Thanks for posting!

[@NoRecipes]

You're welcome Andrew! I try to make my recipes as logical as possible so they make sense even for beginners. Hope you give this a shot!

[@SuperLyHam]

I gave it a big thumb up because i did enjoy it!!!

[@NoRecipes]

Awesome, thank you!

[@olivedelacruz1895]

I always cooked chinese spring roll but now I'm gonna try this one for a change, and no need to make dipping sauce, thanks for sharing the recipe. 😊👍

[@NoRecipes]

I hope you enjoy it Olive!

[@mjfama]

This has now became my go to spring roll recipe. My family and I love it. Thank you for this.

[@NoRecipes]

Glad to hear it! Thanks for stopping by to let me know!

[@killodendron]

These would be great to make with kids. Also it reminded me how I need to make a bunch of dumplings for the freezer 🤗

[@NoRecipes]

They're definitely easy enough for kids to roll (though I'd probably leave the frying for grown ups). Also, the fun thin about these is that you can stuff them with just about anything. Ham and cheese or bacon and aspagus are a few common combos, but if you're feeling wild apple pie filling is another good one.

[@killodendron]

@@NoRecipes Omgg sausage, egg, and cheese..?! Like mini breakfast chimichangas! I need to experiment.

[@NoRecipes]

@@killodendron Now you're talkin'!

[@スンドス]

Harumaki is so similar to a dish in north Africa basically they are the SAME .. your recipes are so easy and simplified, am glad I found your channel

[@NoRecipes]

It's so interesting how different cultures from around the world have similar foods. Does the North African version use brik as the wrapper?

[@スンドス]

@@NoRecipes yes we use brik as wrapper but the stuff is a bit different, like we use meat and cheese potato...

[@NoRecipes]

@@スンドス Ahh I see, what do you use for wrapping your version of the Harumaki?

[@CURIOUS_CASE_HD]

Incredible looking, please never stop posting 🙏 ❤. Your chanel is awesome 👌.

[@NoRecipes]

Thank you for the kind words of encouragement!

[@fdguarino]

Looks amazing! Thanks Marc.

[@NoRecipes]

Thanks Frank!

[@rhetoricandlogic]

So I made these last Friday and thanks to this perfect instruction they turned out delicious. Your videos are the most organised and easy to reproduce I have ever watched. Thank you! Also, can I share them on Tumblr?

[@NoRecipes]

You're welcome Mylene, I'm glad to hear you enjoyed it! Sure, feel free to share a link, or embed this video on Tumblr, but please don't repost the written recipe.

[@rhetoricandlogic]

@@NoRecipes Will do! Thanks,

[@andystone6777]

Hi, I am collecting spring roll recipes to have a full range of everything that tastes great. You are the first one using Mirin ! And I've found not a single recipe uncluding Mu-Err (like I used to to for many years before). But ! Your recipe is on the top of my to do list ! ! ! :-)

[@NoRecipes]

I usually include it when I make this for my family, but I've omitted it in this recipe because it can be hard to find outside of Asia. You can definitely add it in if you like.

[@xiomaraf.7770]

Hi u love those mushrooms, thanks for the recipe 🙏🙏

[@NoRecipes]

You're welcome! Those shiitakes were pretty thick even by Japanese standards.

[@NievesRuggiero]

How do I make lumpia soft dough thanks

[@NoRecipes]

I've never tried making the wrappers before.

[@foodtrails]

I didn't know they are called harumaki.. they taste fabulous

[@NoRecipes]

Almost every country in Asia has some version of spring rolls, like Lumpia in the Philippines and Chả giò in Vietnam. Harumaki is just the Japanese name 😀

[@shayneskysis2407]

Yummy👍👍👍

[@NoRecipes]

Thanks 😀

[@LewdGeek]

Hope I will find the ingredients here cuz I wanna make those..

[@NoRecipes]

The ingredients are pretty flexible, so feel free to make substitutions.

[@mayajasinski5972]

When does he add in the chicken stalk?

[@NoRecipes]

Please rewatch the video it gets added to the sauce mixture and then the sauce mixture goes into the pan at around 7:19.

[@scottkemp5133]

Will corn starch work just as well as potato starch?

[@NoRecipes]

Hi Scott, it will work, but not as well. Cornstarch has a higher amylose content which makes it get hard and gummy when it cools down potato starch doesn't have this issue and it also works better than cornstarch when used as a coating for fried foods (they end up crisper).

[@scottkemp5133]

I have one more question for you. I don't have an Asian food market near me to get bamboo shoots. I do love the texture of the bamboo though. What would you suggest as a substitution? I was thinking maybe water chestnuts.

[@scottkemp5133]

And that brings me to another dilemma. I only have easy access to canned water chestnuts... Which I can get canned bamboo shoots as well, so what's your thoughts on the canned products if I can't find a fresh substitute?

[@NoRecipes]

Hi Scott you have a couple options here. 1) celery 2) order the bamboo online 3) water chestnuts or some other root veggie.

[@scottkemp5133]

Thank you so much! I plan on making this tomorrow, so online is out of the option this time around. Can't believe I forgot about celery! I love your videos by the way. Keep putting out great content! P.s. I'd love to see your take on tonkotsu ramen!

[@NoRecipes]

You're welcome! I have a Tonkotsu ramen recipe on my site norecipes.com/tonkotsu-ramen-recipe/ I'm pretty sure it was the first one to hit the Internet in English, but it's old, and if I were to make it again now I wouldn't do it exactly the same way. It's a very long and involved dish and given how easy it is to get decent ramen in Japan I haven't found the motivation to redo it.

[@tubehoppers]

Could I use beef stock and ground beef instead of pork/chicken stock?

[@NoRecipes]

Beef is pretty expensive here in Japan, so it's not used a ton here but I'm sure it would taste good.

[@edwardrichardson8254]

I totally blew it using Blue Dragon Spring Roll Wrappers (all my store had). They're round, transparent, and dehydrated, you have to dip them in water, just rice paper basically. They said you can deep fry them but, um, don't. Everything a breeze up until that, thanks! I will have to learn to make my own Harumaki wrappers or order them.

[@NoRecipes]

Hi Edward, sorry to hear it didn't turn out. Unfortunately it's a little confusing because different asian countries have their version of spring rolls and they all call the wrappers "spring roll wrappers". The rice paper ones are mostly used in Southeast Asia, and although they're most commonly used in fresh spring rolls (i.e. ones that aren't fried), you can fry these wrappers as well. I think you may need to use a slightly high temperature though, and the trick with these (whether you're eating them fresh, or frying them) is to not oversoak the wrapper, otherwise they will turn into a mushy mess. You just need to quickly dip the wrapper in water to coat both sides. It will still be hard, at first, but by the time you set it on your cutting board and add the fillings it will soften up to a manageable texture. Egg roll wrappers are the ones you see the most in the US, but these are also a little different from spring roll wrappers. They're usually a raw flour dough kind of like pot sticker wrappers (the wrappers are usually beige, yellow or greyish in color). The spring roll wrappers used in Japan (and China) are made with flour also, but it's a batter, rather than a dough that's been cooked like a crepe (the wrappers are ivory in color). I've seen this type in some normal super markets in the US, but if you're not sure you might be better off going to an Asian super market. I hope that helps!

[@edwardrichardson8254]

​@@NoRecipes You are absolutely right, as soon as I opened them they reminded me of spring rolls I had eaten at Lemongrass Grill (a Thai restaurant mini-chain in NYC late Nineties). I've made standard egg rolls before so I knew they were not the flour ones. but on the back they said you could fry them so... I wet them for just a second and dried them on a towel, but they are so sticky and fragile it makes the tucked finger trick all but impossible, a few split. I had the oil hot, but they fry up highly irregular, brown in some spots, white right next to it. They are rice flour as opposed to wheat. I constantly order my college daughter Harumaki via Grubhub from Anaya Sushi in New Haven, CT, so this was a bit of dad going "Oh yeah, watch me do this!" Hahaha. Anaya has to refund sometimes because they run out of them, so clearly people love them. Your recipe is awesome, I just blew it on the wrappers, but that is how learning to cook something new often goes. As soon as I opened them I was like "Uh, is this a plastic divider?" Nope, it was the wrapper. I've made this journey into Japanese cuisine before when I lived in NYC and my monthly sushi bill was like $300+ (mostly at Haru, Upper West Side). So I went to the one Japanese market in the city (Katagiri) and got sushi mat, a book, rice wine, rice, etc and thought I was going to just buy a pound of fresh salmon and instantly be a sushi chef. It was edible, but not pretty.

[@deocel_34]

Hello new subscriber po

[@NoRecipes]

Welcome to the channel 😀

[@joyfullness1895]

He forgot to mention that he has ninja-skills

[@NoRecipes]

😆🥷🏼

[@michaelad48]

YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH

[@NoRecipes]

😄

[@214_suryamajumder4]

Excuse me Sir, I am an Indian so please forgive me if my question is idiotic. But how can I make mirin at home?

[@NoRecipes]

It's not an idiotic question, but it would be pretty challenging to make. I've never made it so I'm not sure of the exact process, but it goes something like this: First you'll need to find Koji spores (aspergillus oryzae) and whole grain Japanese mochi rice. Then you're'll need to steam the rice and inoculate it with Koji and keep it at a certain humidity and temperature to help the fungus propagate. Then water is added and the Koji is fermented to saccharify the starch in the rice. Then I believe this is filtered once before alcohol is added and the mixture is left to age for up to several years.

[@214_suryamajumder4]

@@NoRecipes Thank you very much Sir

[@kevincarlson7148]

You're so damned happy and cute.

[@NoRecipes]

😆 Uh thanks!

[@LewdGeek]

No, those are not Scallions but Leeks in English. Edit: okay pretty sure they are not leeks but a special japanese scallions I've never seen before.

[@NoRecipes]

They are not leeks and do not taste like leeks. As I said in the video they're Tokyo Negi. The closest thing outside Japan is a Welsh onion, but those aren't easy to find either. Flavorwise they taste exactly like the stems of scallions.

[@fdguarino]

If you have any asian grocery store in your area, you might be able to find them there. But they do taste pretty much like green onions. so if you can't find the Tokyo Negi you can just substitute onions. I think the only time it would be an issue with this substitution would be in dishes like hot pots where you might want large pieces.

[@LewdGeek]

And the mushroom are not shiitake they are... wait WTF they are shiitake!? But the shiitake i have at the grocery store is different and look like almost oyster mushroom, I guess shiitake become like this when more mature and the one at my store are rushed and younger.

[@NoRecipes]

Shiitake come in all shapes and sizes, it has to do with their growing conditions and how long they've been left to mature.

[@asuncionedgar]

I think its a wrong moved,, no need to Cook first,, and the way u rap it is not good 😀✌️

[@NoRecipes]

You're welcome to make spring rolls however you like. I'm just showing you how we make them in Japan.