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Cheese and curry harumaki
Spring roll wrappers are filled with pork curry with sticky sauce, and strips of mozzarella, sealed and fried. Cheese and curry harumaki will boost your appreciation for spring rolls.
Course
Appetizer, Snack
Cuisine
Japanese
Prep Time
30
minutes
minutes
Cook Time
30
minutes
minutes
Cooling time
1
hour
hour
Total Time
2
hours
hours
Servings
18
cheese and curry harumaki
Author
Connie Veneracion
Ingredients
Pork curry
2
tablespoons
butter
500
grams
ground pork
1
teaspoon
salt
2
shallots
peeled and thinly sliced
½
teaspoon
minced garlic
¼
teaspoon
grated ginger
1
tablespoon
curry powder
1
teaspoon
chili flakes
1
tablespoon
all-purpose flour
1
tablespoon
soy sauce
1
teaspoon
oyster sauce
1
teaspoon
ketchup
½
teaspoon
honey
(optional)
½
cup
bone broth
Harumaki
150
grams
mozzarella
cut into strips
18
small
spring roll wrappers
cooking oil
for deep frying
Instructions
Cook the pork curry
Heat the butter in a pan.
Spread the ground pork in the hot butter. Over high heat, leave for a minute or two to allow the underside of the pork to brown.
Set the heat to medium. Add the shallots, garlic and ginger. Cook, stirring, for half a minute.
Sprinkle in the salt, curry powder and chili flakes, and stir well.
Sprinkle in the flour and cook, stirring, for a minute.
Pour in the soy sauce, oyster sauce, broth and honey (if using).
Allow the pork curry to boil gently, uncovered and stirring often, until the sauce has reduced to a sticky paste that coats the bits of meat.
Cool the pork curry completely.
Make the harumaki
Place a spring roll wrapper on your work area and spread a heaping teaspoon of pork curry across the middle.
Flank the pork curry with cheese on both sides.
Cover the filling by lifting over it the of the wrapper nearest you and roll to compress the filling a bit.
Fold in the the sides of the wrapper.
Moisten the farthest tip of the wrapper with water (or egg wash) before rolling to seal.
Repeat until all the wrappers have been filled.
Fry the harumaki
In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
Fry the harumaki, in batches if your pan is not so large, until golden and crisp.