Unique Harumaki Spring Rolls With Cream Cheese and Bacon

Asparagus to cream cheese harumaki（アスパラとクリームチーズの春巻き）

What kind of dish is Harumaki??

Harumaki spring rolls are a type of Chinese dim sum.

In Japan, they are written as “春巻” and in China as “春卷”, which are very similar kanji.

Although the pronunciation is different in Japanese and Chinese, they have the same meaning: 春 = spring, 巻, 卷 = roll.

The name “spring roll” comes from the fact that it was a dish eaten during Chinese New Year.

The most common spring rolls are made by wrapping ingredients such as pork, bamboo shoots, and shiitake mushrooms, which are fried and seasoned with oyster sauce and soy sauce, in a thin wheat flour skin and deep-frying them.

In this recipe, I used cream cheese, bacon, and asparagus as fillings. This spring roll recipe is colorful and easy to make in large quantities, making it perfect for parties.

The only requirement for spring roll fillings is that they have low moisture content. You can also use unexpected ingredients such as chocolate and banana, natto and avocado, or sweet potato and apple, which are delicious.

Tips for making spring rolls

• Sweet potatoes and carrots require a long frying time, so heat them in the microwave or boil them beforehand.
• When rolling up cheese, wrap it carefully as it tends to leak out from both ends.
• If the temperature of the oil is too high, it will burn or air bubbles will form in the spring roll wrapper, so fry at 160℃ to 170℃.

Types of spring rolls

• Spring rolls: Chinese cuisine. Ingredients are wrapped in a thin wheat flour wrapper and deep fried.
• Fresh spring rolls: Vietnamese cuisine. Ingredients are wrapped in rice paper. They are sometimes called summer rolls because they came to the world later than spring rolls.
• Egg rolls: American cuisine. The Egg rolls wrapper is thicker than that used for Chinese spring rolls. It is easy to get confused, but it is not necessary to use eggs in the filling or wrapper.

What is the difference between spring rolls, dumplings, shumai, and wontons?

The wrappers for shumai, gyoza, spring rolls, and wonton are all basically made from kneaded flour, water, and salt, and sometimes spinach and other ingredients are mixed in.

• Spring rolls: Spring roll wrappers are made by cutting thinly stretched dough into large squares and heating them once. (However, they cannot be eaten raw.) Spring rolls come in a variety of fillings, but they all share the same cooking method of frying in oil.
• Gyoza: Gyoza wrappers are made by cutting circles out of the dough. Fillings include chives, cabbage, Chinese cabbage, minced pork, and shrimp. In Japan, they are often baked in a frying pan, but they can also be boiled or deep-fried.
• Shumai, wonton: Shumai wrappers and wonton wrappers are made from dough cut into squares. The wrappers of wontons are thinner than those of shumai. Both wrap minced pork. Shumai is mainly cooked by steaming, and wontons are often used in soups.

NUTRITION FACTS of Unique Harumaki Spring Rolls With Cream Cheese and Bacon

• 266 kcal
• Protein 7.2 g
• Fat 17.8 g
• Carb 18.9 g
• Salt Equivalet 0.6 g

INGREDIENTS for Unique Harumaki Spring Rolls With Cream Cheese and Bacon (3SERVINGS)

• Spring roll wrappers 6 sheets 75g
• Asparagus 6 pieces 100g
• Bacon 60g
• Cream cheese 60g
• Flour 8g
• Water 30g
• Frying oil moderate amount 　Oil absorption rate is 12%

Unique Harumaki Spring Rolls With Cream Cheese and Bacon COOKING INSTRUCTIONS

1. Remove the strings from the asparagus, cut into 3 equal parts and boil for 2 minutes.
2. Remove the boiled asparagus in a colander and let it cool.
3. Cut the bacon into sticks.
4. Place the spring roll wrappers on a cutting board and arrange the bacon and asparagus.
5. Put cream cheese on top.
6. Fold the front corner to make a triangle.
7. Wrap the ingredients so that they stick together.
8. Roll it towards the back and shape it.
9. Fold in both sides and then roll again.
10. At the end of the roll, apply water-soluble flour. This will act as glue.
11. Heat the oil and fry until golden brown and the surface becomes crispy.

Use enough oil to cover half of the spring rolls. It burns easily, so be careful about the heat. The temperature should be just right so that small bubbles come out of the spring rolls.

Different versions of spring rolls

Natto spring rolls are also recommended. Cheese and natto are both fermented foods, so they go surprisingly well together.

Shiso and chicken fillet spring rolls are also very popular. This recipe uses pickled plums, so all you need to season it is salt and pepper.

---