Asparagus & Cream Cheese Harumaki (Japanese Spring Rolls)
What Kind of Dish is Harumaki?
Harumaki (春巻き) are a staple of Japanese-style Chinese cuisine (Chuka). While they originated from Chinese dim sum (known as Chūnjuǎn), the Japanese version has evolved into a beloved “soul food” often found in home kitchens and bento boxes.
The name literally translates to “Spring Roll” (春 = Spring, 巻き = Roll). Traditionally, these were eaten during the Lunar New Year to celebrate the arrival of spring, using the season’s first fresh vegetables.
The Modern Harumaki Twist
While classic Harumaki are filled with a thick stir-fry of pork, bamboo shoots, and shiitake mushrooms, the only real rule for a great spring roll is low moisture content. This makes them incredibly versatile! In this recipe, we use the bright, earthy crunch of fresh asparagus paired with the rich, melted texture of cream cheese and salty bacon.
Quick Guide: Spring Rolls vs. Fresh Rolls vs. Egg Rolls
- Harumaki (Spring Rolls): Thin wheat-based wrapper, deep-fried until golden and shatteringly crisp.
- Fresh Spring Rolls: A Vietnamese specialty using translucent rice paper; often called “Summer Rolls.”
- Egg Rolls: An American-Chinese adaptation with a thicker, bubbly dough wrapper.
Nutrition Facts (Per 2-roll Serving)
- Calories: 263 kcal
- Protein: 7.3 g
- Total Fat: 17.5 g
- Total Carbohydrates: 18.9 g
- Sodium: 0.56 g
(Note: The oil absorption rate is approximately 12%)
Ingredients (Makes 6 Rolls / 3 Servings)
- Spring roll wrappers: 6 sheets (approx. 75g)
- Asparagus: 6 spears (100g)
- Bacon: 60g (cut into sticks)
- Cream cheese: 60g
- Flour paste (The “Glue”): 8g flour mixed with 30g water
- Frying oil: As needed
How to Make Asparagus & Cream Cheese Harumaki
- Prep the Asparagus: Snap off the woody ends of the asparagus. Cut each spear into 3 equal parts and blanch in boiling water for 2 minutes. Drain in a colander and let cool completely.
- Prepare the Fillings: Cut your bacon into sticks that match the length of your asparagus pieces.
- Assemble: Lay a spring roll wrapper in a diamond shape. Arrange the bacon and asparagus in the center, then place the cream cheese on top.
- The Fold: * Fold the bottom corner over the filling.
- Roll tightly once, then fold in both the left and right sides.
- Continue rolling toward the top corner.
- Seal: Dip your finger in the water-flour mixture and apply it to the top edge to seal the roll tightly. Tip: Ensure the ends are well-sealed so the cheese doesn’t leak during frying!
- Fry: Heat oil to 160°C – 170°C (320°F – 340°F). Fry until the surface is golden brown and crispy. If the oil is too hot, bubbles will form on the skin, so maintain a steady, moderate heat.
Pro-Tips for Success
- Moisture Control: Always ensure boiled vegetables are patted dry before wrapping. Excess moisture causes the oil to splatter and the rolls to become soggy.
- Creative Fillings: Once you master the technique, try other combinations!
- Sweet: Chocolate & Banana or Sweet Potato & Apple.
- Savory: Natto & Avocado or Shiso & Chicken Fillet with Umeboshi.
Recommended Recipes
If you love the aroma of fresh seasonal greens, don’t miss my other [Recommended recipes using Asparagus].
Looking for more “Chuka” easy meals? Check out my [No need to wrap! Easy Pork Shumai] or my [Nira Gyoza (Chinese Chive Dumplings)] for your next dinner!
Love Natto? Love Cheese? Then these crispy spring rolls are calling your name! Click below for this must-try fusion recipe: [Natto & Cheese Spring Rolls]
📖Related Link: Read the Japanese version of this article here! []
#Asparagus #SpringRolls #JapaneseFood #HomeCooking #HealthyRecipes #Harumaki #FoodBlogger #アスパラガス #おうちごはん #今日のおかず #春の味覚 #asparagus #healthyrecipes
コメント