A crispy Japanese snack, harumaki is made by combining finely chopped shrimp, cabbage and carrot with a gingery soy sauce mix, rolling it in wrappers and air-frying with very little oil. It keeps its flavour even cold, so it packs well into a lunchbox.
Mix the shrimp, carrot and shredded cabbage with the spring onion, ginger, soy sauce and sesame oil to make the filling.
Spoon a tablespoon of filling onto each wrapper and roll it up tightly, sealing the ends with beaten egg.
Brush the rolls lightly with vegetable oil and air-fry in a preheated air fryer at 200°C for 10 minutes, flipping once halfway through, until crisp and golden. If you do not have an air fryer, bake in an oven preheated to 200°C for 15 minutes.
Seal the ends of each roll thoroughly with beaten egg, or they may come apart while air-frying. Do not overcrowd the basket; leaving space between the rolls lets every side crisp up evenly. Allergens: contains wheat (gluten), egg, sesame (sesame oil), shellfish (shrimp) and soy.
You can use finely chopped chicken breast instead of shrimp; in that case, sauté it lightly and let it cool before adding it to the filling.
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