Harumaki: Vegetable Spring Rolls

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Harumaki are Japanese spring rolls, another favorite adapted from China. Some versions of these rolls have pork, shrimp, or tofu in the filling. One can even use leftovers from stir-fries! And even more unusual are the recipes which include bananas, chocolate, or candy bars! And then the issue of wheat or rice flour wrappers? Chinese style or Vietnamese? And what about “summer rolls?” Most of the recipes I looked at included harusame (mung-bean noodles) and Chinese chives. Chinese chives are also called nira or garlic chives. A Chinese friend gave me a clump of chives from her garden years ago, and it’s spread and shared over many gardens. It’s easy to grow, and self-seeds. The leaves are edible and attractive all summer long and the flowers are pretty in the fall. The seeds make the winter birds happy in the winter. Interesting that birds enjoy the onion-y garlic flavor of those seeds…
Vegetable Spring Rolls Yasai no Harumaki 16 to 20 rolls page 182
Filling: 5 dried shiitake 1 ounce harusame mung bean noodles 1 Tablespoon garlic, minced 3 ½ ounces canned bamboo shoots, julienned (I bought water chestnuts because I failed to read the can, but note that there are quite a few recipes tha include lotus root which is the least bit similar to water chestnuts…) ½ bunch (2 ounces) Chinese chives, or scallions 1 ½ ounces enoki mushrooms I added these because they looked so fresh and delicious at the store! Go ahead, be a little flexible! 3 Tablespoons vegetable oil 1 egg, beaten 1 teaspoon shoyu pinch of salt
Soak the shiitake in cold water for 20 minutes. Drain the mushrooms, squeeze them to remove excess water, and cut away the stems. Cut them into julienne strips. Bring a medium pot of water to a boil, remove it from the heat, and submerge the mung-bean noodles in the water. Soak them for 2 minutes. Drain, cool them unto cold tap water, and cut them into 2-inch lengths. Cut the Chinese chives (or scallions) into 2-inch lengths. Cut the roots off the enoki and cut them into 2-inch lengths. In a skillet, heat the vegetable oil, and cook the garlic over low heat for 20 seconds. Increase the heat, and add the shiitake, mung-bean noodles, bamboo shoots, enoki, and chives. Cook them stirring, for 2 minutes. Add the egg and cook for 1 minute. Add the shoyu and salt, and cook, stirring until the shoyu is incorporated. Remove the cooked vegetables to a bowl and allow to cool to room temperature.
Rolling the Harumaki: 2 Tablespoons all-purpose flour, mixed with 3 Tablespoons water 8 – 10 spring roll wrappers Vegetable oil for deep frying
Cut each spring roll wrapper in half diagonally to make two triangles. Cover the stack of wrappers with a damp cotton cloth. On a clean counter, place a triangle with the long edge (the hypotenuse) nearer to you. Place 1 to 2 Tablespoons of the mushroom mixture centered on the long edge of the triangle. Brush the other two legs of the triangle with the flour-water slurry. Fold the long edge over the filling, fold the sides in, and seal with the flour-water slurry, then roll the wrapper into a cylinder shape. Make the remainder of the spring rolls the same way. You can freeze the rolls at this stage. To cook frozen spring rolls, do not thaw them, but put them directly into oil heated to 340°F. Then raise the heat to 360°F. To cook fresh spring rolls, heat 2 imches of vegetable oil to 360°F. Fry the spring rolls in batches until their outsides are golden. Or, if you prefer, bake them in a 375°F over. Brush the spring rolls all over with oil and bake on a parchment lined baking sheet until golden. (about 15 minutes?)
Condiments: Hot mustard paste Shoyu (soy sauce)

sometimes, yes

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