Spam Again? This time, Harumaki.

What is Harumaki?  It's a Japanese Spring Roll.  And what would a Mika recipe be without the use of Spam?  Haha!  Now that I'm on a Spam kick, I seem to be finding myself using it in everything pork-related these days... 

Spam Harumaki:

1 can Spam Lite 

9 oz raw pork loin (2 small pork loins, fat trimmed off)
1 c. shitake mushrooms
1 can (8 oz) bamboo shoots
3 stalks green onions
1 1/2 T. soy sauce

2 T. sugar
1 T. sesame oil
2 T. potato starch
2 T. water
1 pkg. spring roll wrappers

1.  Finely slice shitake mushrooms, bamboo shoots, and green onions.

2.  Put spam and raw pork into work bowl of a food processor.  Pulse until finely ground.

3.  Heat 1 T. canola oil in a large wok.  Cook the spam and pork on medium high heat until fully cooked.

4.  Add the shitake mushrooms, bamboo shoots, soy sauce, and sugar, cook for 2-3 minutes.  

5.  Mix the potato starch into water, and add to the wok, cook 1 more minute.

6.  Allow the harumaki filling to cool to room temperature.

7.  To fill the spring roll wrappers, lay one sheet out on a cutting board.  Wet the edges of the wrapper with water, all the way around the perimeter.

8.  Place 2 T. of filling into one corner.  Fold the bottom up over the filling.  Fold the sides of the wrapper inward, and roll upwards across the cutting board.

9.  Heat about 2 inches of canola oil in a small saucepan.  (You will want to leave the burner on medium to medium high heat.)

10.  Fry 3 harumaki at a time, 2-3 minutes, until golden brown.  Drain on a metal  rack over paper towels.