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Nama Harumaki (Japanese Summer Rolls)
More recipes: Japanese Recipes · All Asian Recipes
50 Mintotal
8-10servings
–kcal
Japanese
CuisineNama Harumaki: Japanese Summer Rolls
Laura Chen
8-10
30 Minuten
20 Minuten
Japanese
Snack
Nama Harumaki are fresh Japanese summer rolls, and this Nama Harumaki recipe gives you a light meal for warm days. The rolls get their appeal from fresh, varied fillings, and you will find them easy to make at home.
You can adapt the filling to what you like: vegetables, fruit, seafood or meat all work. The base is always soft rice paper, which you fill with a colorful mix such as cucumber strips, carrot and avocado. Crisp, raw ingredients keep the rolls fresh, so they work as a light meal or a snack.
Summer rolls also make a good meal for a group. Put the fillings on the table and let your guests roll their own, so everyone gets the combination they want. A choice of dipping sauces lets each person season their rolls differently.
The translucent rice paper shows the colors of the filling, so the rolls look good on any plate. Serve them on a summer buffet or as a main course.
You can adapt the filling to what you like: vegetables, fruit, seafood or meat all work. The base is always soft rice paper, which you fill with a colorful mix such as cucumber strips, carrot and avocado. Crisp, raw ingredients keep the rolls fresh, so they work as a light meal or a snack.
Summer rolls also make a good meal for a group. Put the fillings on the table and let your guests roll their own, so everyone gets the combination they want. A choice of dipping sauces lets each person season their rolls differently.
The translucent rice paper shows the colors of the filling, so the rolls look good on any plate. Serve them on a summer buffet or as a main course.
Ingredients
- 8-10 rice paper sheets
- 1 avocado, cut into strips
- 1 small cucumber, cut into thin strips
- 1 carrot, cut into thin strips or grated
- 1 handful fresh cilantro (coriander)
- 1 handful fresh mint
- 100 g glass noodles (cellophane noodles), cooked according to the package and cooled
- 200 g cooked shrimp, halved, or 200 g tofu, cut into strips
- Optional: fresh lettuce leaves or other vegetables of your choice
For the dipping sauce:
- 3 tbsp hoisin sauce
- 1 tbsp peanut butter
- 1 tsp sesame oil
- 2-3 tbsp water, to thin the sauce
- Optional: chopped peanuts, to garnish
Instructions
Prepare the ingredients:
- Wash the vegetables and herbs and cut the vegetables into thin strips. Cook the glass noodles according to the package, rinse and let them cool. Prepare the shrimp or tofu if you haven't already.
Soften the rice paper:
- Fill a large bowl with warm water. Dip one sheet of rice paper into the water until it is soft but still easy to handle (about 10-20 seconds). Lay the softened sheet on a clean, slightly damp work surface.
Fill the rolls:
- Place some glass noodles, vegetable strips, herbs, avocado and shrimp or tofu on the lower third of the rice paper. Don't overfill it, or the roll won't close properly.
Roll them up:
- Fold the bottom edge of the rice paper over the filling, fold in the sides and roll up tightly. The rice paper sticks to itself and holds the roll closed.
Make the dipping sauce:
- Stir all the dipping sauce ingredients together in a small bowl until smooth. Add more water if needed to get the consistency you want.
Serve:
- Arrange the summer rolls on a platter and serve with the dipping sauce. For extra crunch, sprinkle chopped peanuts over the sauce.
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More recipes: Japanese Recipes · All Asian Recipes