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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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