Cheese and Curry Harumaki
- 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
- 150 grams mozzarella, cut into strips
- 18 small spring roll wrappers
- cooking oil, for deep frying
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.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.