1 – Boil some water in a saucepan and cook the vermicelli for 3 minutes. Then drain.
2 – Chop the nira into 3-4 cm lengths.
3 – Slice the bamboo shoots and the mushrooms into thin strips 3-4 cm in length.
4 – Slice the pork into thin strips, add the soy sauce and the sake, then the flour. Mix well.
5 – Heat the oil in a pan and stir-fry the pork.
6 – When it is golden-brown, add the vegetables and the vermicelli.
7 – Add the soy sauce, sake and the sugar. Simmer gently.
8 – Mix the cornstarch with water and add.
9 – Remove from the heat and allow to cool.
10 – Divide the mixture between the harumaki wraps, roll them up and seal the edges with a mixture of flour and water.
11 – Fry in oil at 170° for around 5 minutes. Drain well on kitchen towel and serve immediately.
INGREDIENTS (for 10 rolls)