Step 1

First, Cut all the vegetables according to the ingredients list and cut the pork into small pieces.

Step 2

In a bowl, mix the pork with salt, pepper and a drizzle of sesame oil. Mix.

Step 3

Heat up a pan (that has a lid) on medium and fry the cabbage until softened slightly.

Step 4

Once softened, add 2 tbsp of sake and 300ml chicken stock.

Step 5

Place the lid on and cook for 3 minutes. Once 3 minutes are up, turn off the heat.

Step 6

In a separate, larger pan, fry the pork on a medium-low heat until the meat is sealed.

Step 7

Once sealed, add the ginger and spring onion. Fry until fragrant.

Step 8

Add the rest of the vegetables to the pan with the pork and stir fry together for a few minutes.

Step 9

Flavour the filling with 1/2 tbsp of soy sauce, oyster sauce and sugar and mix well.

Step 10

Pour the cabbage and chicken stock from the other pan into the new pan with the pork and vegetables.

Step 11

Take 30g of rice vermicelli noodles and submerge them into the chicken stock. Cook for a few minutes until the noodles are softened.

Step 12

Add a slurry made of 1 tbsp cold water and 1 tsp corn starch mixed together.

Step 13

Simmer until thickened and no longer liquidy. This should take 10-15 minutes.

Step 14

Once thickened, turn off the heat and leave to cool.

Step 15

When it's cool enough to touch, cut the glass noodles with scissors so that they are 5-10cm in length. (This is only necessary if your glass noodles are long.)

Step 16

Store in the refrigerator until you're ready to roll your harumaki.

Step 17

Take a small bowl and add water and flour at a ratio 2:(E.g. 2 tbsp water to 1 tbsp flour)

Step 18

Lay the spring roll wrapper on a flat, dry surface in front of you. Position the wrapper rotated 45 degrees so it looks like a square diamond.

Step 19

Spread the filling horizontally just below the center.

Step 20

Bring the bottom point over the filling to about 1/3 from the top.

Step 21

Fold the left and right sides in so that the edges have 90 degree angles.

Step 22

Roll up, leaving the top point.

Step 23

Wet the top edges with your water/flour mixture.

Step 24

Roll up until the end and then gently flatten the spring roll so that it's easy to cook.

Step 25

Take a pan and add oil until 1cm deep. Heat to 160°C / 320°F.

Step 26

Once your oil is hot, place the spring rolls in the pan with the sealed side facing down. Cook for a few minutes until golden. (The filling is already cooked, so the main purpose is to make it golden and crispy.)

Step 27

Flip and repeat on the other side.

Step 28

Transfer to a wire wrack to allow any excess oil to drain off.

Step 29

Serve with soy sauce and Japanese mustard.

Step 30

Enjoy!