HARUMAKI
(Egg Roll)

INGREDIENTS
· hamburger (beef or pork) 150g
· little piece of garlic
· onion 1
· bamboo sprouts 1 can (if possible)
· carrot 1/2
· leek 1/2 (if possible)
· green onion 1/2 (if possible)
· harusame (spring rain)(the thinest noodle) 100g
· egg roll wrapper 1 package (20 slices)
· water 2 tbsps (to seal the wappers)
· vegetable oil 3cups
· soy sauce 4 tbsps
· salt 1 tsp

1. Mice garlic and green onion.
2. Slice onion.
3. Cut bamboo sprouts, carrot, leek, into small pieces (thin and 1.5cm long, 5mm wide).
4. Boil harusame until it is done. (The time depands on what kind of noodle you use.)
5. Fry minced garlic and green onion into a pan.
6. Fry hamburger with garlic and green onion.
7. fry 3. and sliced onion with 6.
8. Mix harusame with 7.
9. Put soy sauce and salt into the pan.
10. Cool down the pan.
11. Put about 2tbsps 10. on a slice of wrapper.
12. Wrap like this.

13. You need water to seal the edge of the wrapper.
14. Put oil into a deep pot.
15. fry a few rolls at a same time in hot oil at medium heat (200°C) until golden (about 3 minutes).
16. Drain excess oil on the paper napkins.
17. Say "Itadaki masu." It's better to eat egg rolls with mustard.