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Stick Harumaki
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Stick Harumaki

5 from 1 vote
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 10 pieces
Crispy, deep-fried skinny spring rolls filled with shrimp, edamame, and cheese

Ingredients

  • 5 sheets Harumaki wrappers (or egg roll skins)
  • 3 Tbsp flour
  • 3 Tbsp water
  • 5 shrimps (large)
  • 1/2 Tbsp sake
  • 1/4 tsp salt
  • 2/3 cup edamame (shelled)
  • 1 cup shredded cheese
  • oil (for deep-frying)
US Customary - Metric

Instructions 

  • Cut the harumaki wrappers in half. In a bowl, mix flour and water until well combined. Set both aside.
  • Devein the shrimp, wash them, and cut into small pieces. Pre-season with sake and salt. Pat dry with paper towels before using.
  • On a cutting board, place a sheet of harumaki skin with the long side facing you. Add some cheese, edamame, and shrimp to the bottom part of the skin. Smear the flour paste along the sides and the far edge of the skin. Roll it up tightly, like a thin sushi roll, sealing the edge with the flour paste to prevent it from unrolling or leaking in the oil. Press the sides to secure. Repeat for 9 more rolls.
  • Deep-fry at medium-high heat for a couple of minutes until golden brown, turning once or twice.

Video

Course: Appetizer
Cuisine: Japanese
Keyword: deep-fried pork, harumaki, spring rolls