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.