• Prep Time 60 minutes
  • Cook Time 20 minutes
  • Serving For 15 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy.

This recipe is best with
Anchor Extra Stretch

Recipe Ingredient

  • Chicken Filling:
  • 500g minced chicken thigh
  • 200g cabbage, diced
  • 25g spring onion, sliced
  • 3pcs shiitake mushroom, diced
  • 1.5pcs garlic, finely chopped
  • 10g ginger, grated
  • 1 1/2 tsp sesame oil
  • 1 1/2 tsp light soy sauce
  • 1 1/4 tsp salt
  • blackpepper, misc
  • chilli oil, misc (optional)
  • Harumaki (Spring Roll):
  • 15pcs spring roll wrapper
  • 15pcs prawn, deveined
  • 400g Anchor Extra Stretch Mozzarella +
  • corn slurry, misc
  • To Fry:
  • cooking oil, misc
  • kitchen towel, misc
  • To Serve:
  • Takoyaki sauce, misc
  • Japanese mayo, misc
  • Furikake, misc
  • Bonito Flakes, misc


    To Prepare Chicken Filling:
  1. In a bowl, put all ingredient and seasoning together, mix with a circular motion until filling comes together and sticky, set aside.
  2. To Prepare Harumaki:
  3. To straighten the prawn, on the underside of the prawn make a few slit, with slit side down press prawn firmly from both ends until slightly straighten.
  4. Cut square spring roll wrapper into triangle.
  5. Set the wrapper on table, place a spoon of filling then 26g mozz last top with prawn, tail side sticking out at the long side of the wrapper.
  6. Apply a thin layer of corn slurry on the edges, fold 1 side of the wrapper over like a book, then begin rolling, making sure all sides are sealed.
  7. To Fry:
  8. Put enough oil in pot to shallow fry, heat up to 180°C. Use a thermometer to check or do the chopstick test.
  9. Fry for 5-6mins or until golden brown, drain it on kitchen towel to absorb excess oil. Continue the rest of the harumaki.
  10. To Serve:
  11. Arrange harumaki on plate, drizzle with takoyaki sauce and japanese mayo. Sprinkle with furikake and top it with bonito flakes, enjoy!

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