Cut carrot, bamboo shoots, mushrooms, and green onions into thin 2-3" strips. Wash bean sprouts and drain well. Cut pork into small bite size pieces. Set aside.

In a small bowl, mix together Soy Sauce, Sake, water, and potato or corn starch. In another small bowl, mix flour and water to make a loose paste. Set aside.

Heat 1 Tbsp of oil in a large frying-pan at medium heat. Stir-fry the pork first, and add vegetables when the meat turns color. Cook until soft. Then add the mixed seasonings (Soy Sauce mixture). Stir until thickened. Add salt and pepper to taste, and finally sesame oil. Stir and remove from heat. Set aside.

On a cutting board, place a sheet of Harumaki skin having a corner toward you. Put 1/10 of the vegetable stir fry on the bottom part of the skin. Pick up the corner and start rolling tucking the side corners in. Use the flour paste on the inner edges of the skin at the end of rolling to glue the roll sealed, so it doesn't unroll or leak in the oil. Repeat to make ten rolls.

Deep fry at high heat for a couple of minutes until browned.