Vegetable Spring Rolls

Name: Vegetable Spring Rolls (Yasai no Harumaki)
Cuisine: Japanese
Ingredients: 5 dried shiitake mushrooms, soaked in cold water for 20 minutes; 1 ounce ryokuto harusame (mung-bean noodles); 1 ounce ryokuto harusame (mung-bean noodles); 1 tablespoon minced garlic; 3½ ounces or ¾ cup canned bamboo shoots, julienned; ½ bunch (2 ounces) Chinese chives, preferably, or scullions, cut into 2-inch lengths; 1 egg, beaten; Pinch of salt; 2 tablespoons all-purpose flour, mixed with 3 tablespoons water; 2 tablespoons all-purpose flour, mixed with 3 tablespoons water; 2 tablespoons all-purpose flour, mixed with 3 tablespoons water; 8 spring-roll wrappers; Vegetable oil, for deep-frying; Vegetable oil, for deep-frying; Hot mustard paste; Shoyu (soy sauce); Shoyu (soy sauce); Shoyu (soy sauce); Shoyu (soy sauce)

Yasai no Harumaki

Preparation info

5 to 8
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Harumaki, spring rolls, are a dish borrowed from the Chinese kitchen. If you search contemporary cookbooks in Japan, you will find spring rolls firmly established as a Japanese dish. Every home cook has his or her own version. Here is my vegetarian spring roll.

Ingredients

5 dried shiitake mushrooms, soaked in cold water for 20 minutes
1 ounce ryokuto harusame (mung-bean noodles)

Asia
Japan
China
Starter
Vegetarian
Spring

Method

Drain the mushrooms, squeeze them to remove excess water, and cut away their stems. Cut the mushrooms 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 them, cool them under cold tap water, and cut them into 2-inch lengths.

In a skillet, heat the vegetable oil, and