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Title: Harumaki PT 2
Categories: Appetizers, Japanese
Yield: 10 Servings

See part 1

Once you finish wrapping, start deep frying immediately before the
wrapper gets soggy. Deep fry the harumaki in a deep fryer/wok/pot
with 170?C (338?F) vegetable oil until light golden brown and
crisp, about 5 minutes. Drain the excess oil over a wire rack or
paper towel.

If you prefer to bake, preheat the oven to 200?C (400?F). Arrange
the harumaki in a single layer on a baking sheet lined with parchment
paper. Brush the tops of the rolls with vegetable oil then bake them
for 10 to 12 minutes, rotating after 6 minutes, until they're golden
brown and crispy.

Make a dipping sauce with soy sauce, rice vinegar, and Japanese
karashi mustard as you like and serve with harumaki.

Recipe FROM:
<gopher://sdf.org/0/users/cmaltese/docs/Recipes/harumaki.txt>

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