Harumaki (Japanese Spring Roll Recipe)

Harumaki is Japanese spring rolls that are crispy on the outside and soft, flavorful on the inside. You’ll be surprised how easy it is to make these Harumaki rolls. Fill the wrappers with your choice of vegetables, pork, chicken, or shrimp, and deep-fry until golden brown. I like to serve them with sweet and sour sauce for dipping, perfect for a light lunch, dinner, or appetizer!

Try these other delicious Japanese recipes: Spicy Crab Salad Roll and Tamago Egg Sushi.

Golden brown and full of flavor, these appetizers signal good things to come for your multi-course meal. Traditionally served in Japanese restaurants, you can recreate Harumaki at home for a special dinner. Pair them with a dipping sauce for a tasty snack you can’t get enough of.

What Is Harumaki?

Every Asian culture has its own variation of spring rolls. In Japan, they are known as “harumaki” (春巻き) – a combination of the words haru (spring) and maki (roll).  These rolls are made by filling spring roll wrappers with meat, mushrooms and other ingredients. The rolls are then fried until they’re crispy and golden brown.

Why This Recipe Works

This harumaki recipe has contrasting flavors and textures to make a scrumptuous Asian-inspired snack. Ingredients include meat, vegetables, mushrooms and glass noodles, all seasoned with a special thickened sauce. They come out crispy on the outside with a burst of flavor in every bite!

Harumaki Ingredients

• Spring Roll Wrappers: We recommend using 8-inch square spring roll wrappers. Note that they’re different than egg rolls.
• Dried Shiitake Mushrooms – Known for their strong, earthy flavor, shiitake mushrooms are a key ingredient in harumaki. You can find them in most Asian grocery stores or order online from Amazon.  
• Garlic – Adds tons of flavor to your spring rolls.
• Meat – Feel free to use your choice of ground pork, minced/shredded chicken or minced shrimp.
• Glass Noodles – Also known as cellophane noodles, vermicelli, or bean thread noodles, this ingredient can be found in the Asian cuisine aisle of most supermarkets.
• Sesame Oil – It adds an authentic nutty flavor to the dish. Vegetable oil is a good substitute.
• Vegetables – Include carrots, cabbage, and green onions.
• Oyster Sauce –This rich, syrupy sauce has a sweet, salty taste. Find it in the Asian cuisine aisle.
• Soy sauce – This umami sauce is a staple in Asian cuisine.
• Cornstarch & Water – To seal the spring rolls.
• Vegetable Oil – For deep frying due to its high smoke point.

How To Make Harumaki Spring Rolls

Step 1: Make The Filling

• Prepare the ingredients: Soak dried shiitake mushrooms in boiled water for 20 minutes. Then chop the mushrooms, shred carrots, cut green onions, and cabbage. Also soak the glass noodles in boiling water for 2-3 minutes or until al dente. Drain well and cut into 1-inch pieces.
• Cook the Filling: Heat sesame oil in a skillet over medium-high heat. Add garlic, stir-frying for about 1 minute until fragrant. Add pork, and stir fry until it’s no longer pink. Then add the veggies, and cook for about 3 minutes or until vegetables are wilted.
• Season the Filling: Add cornstarch, soy sauce and oyster sauce. Cook for 1 minute or until the mixture is no longer watery. Remove from heat, and transfer the filling onto a plate or tray to let it cool.

Step 2: Assemble Harumaki Spring Rolls

• Place a wrapper on a flat surface in a diamond position. Spoon about 2 tablespoons of filling onto the bottom of the wrapper. Roll up halfway, and then fold sides. Then keep rolling towards the end.
• Use cornstarch slurry to seal the spring roll.

Step 3: Deep-Fry The Spring Rolls

• Heat the vegetable oil in a large saucepan or Dutch oven over medium-high heat to 350°F. Carefully lower spring rolls in the oil and cook them in batches.
• Turn occasionally and cook for about 2 minutes until they become nice and golden. Transfer to a paper towel-lined plate. Repeat with the remaining spring rolls. Serve hot with soy sauce, or sweet and sour sauce.

Tips For The Best Harumaki Recipe

• Be sure to use spring roll wrappers instead of traditional egg roll wrappers or rice paper.
• Avoid overfilling the rolls. Two tablespoons of filling are the right amount to prevent the spring rolls from breaking apart.
• After you’re done filling the rolls, you can put them in the freezer in single layers briefly before frying. This helps to ensure that they won’t stick together while being fried.

Harumaki Dipping Sauce

These spring rolls are delicious when served with sweet and sour sauce or soy sauce. Dip your spring rolls into these tasty sauces for even more flavor.

How To Roll Harumaki

To roll harumaki, start by arranging a large cutting board or work surface with everything you’ll need: the wrappers, a bowl of filling and the flour-water paste for sealing.

Place a wrapper on the surface on the diagonal. Add a tablespoon of filling to the middle. Lift the corner closest to you and roll away halfway over the filling. Fold in the other two corners and keep rolling. Add a dab of paste on the final corner and press to seal.

How To Store Harumaki

You can store harumaki leftovers by placing into an airtight container and refrigerate for up to 2 days or freeze in a ziptop bag for up to 2 months. Reheat in a nonstick skillet over medium heat for 10 to 15 minutes until hot.

How Long Does Harumaki Last

Harumaki will last for up to 2 days in the fridge or two months in the freezer when stored properly.

Make Ahead Instructions

Uncooked harumaki can be assembled ahead of time for cooking later on. However, you want to put a layer of parchment between them to prevent sticking and then wrap the package in plastic wrap to avoid the wrappers hardening. Place in a resealable plastic bag and refrigerate for up to 2 days or freeze for up to 3 months.

How To Reheat Japanese Spring Rolls

The best way to reheat Japanese spring rolls is in a nonstick skillet with 1 tablespoon of vegetable oil on medium-high heat. Once the pan is hot, add the spring rolls one by one using kitchen tongs. Fry for 5 to 7 minutes or until hot, turning every minute or two for even heating.

Spring Roll Vs Egg Roll

Egg rolls are a Chinese-American creation that is not traditionally consumed in China. Egg rolls are made with very thick, crunchy wrappers, resulting in deep-fried, bubbly skin. Spring rolls are made with thin, delicate wrappers and are a lot less crunchy.

FAQ

Do Spring Rolls Have Meat?

This harumaki spring rolls use ground pork and most spring rolls contain minced pork or another meat. However, you can skip the meat and make spring rolls vegetarian by substituting tofu and vegetables.

Is Harumaki Vegan?

No, harumaki is not vegan as it contains meat and oyster sauce.

What’s the Best Oil Temperature to Fry Spring Rolls?

The best oil temperature for deep frying spring rolls is 350°F. That’s hot enough to make them nice and crispy without coming out too dark.

What’s the Difference Between Harumaki and Gyoza?

In Japanese cuisine, gyoza are pan fried dumplings that are often served with ramen noodles. In contrast, harumaki are deep fried spring rolls. While they both usually contain pork, the flavors are different. Also, gyoza are soft while harumaki are crispy.

What is a Spring Roll Wrapper Made of?

Spring roll wrappers are traditionally made with just three simple ingredients – salt, flour and water. Usually, rice flour is used due to its subtle, delicate flavor.

Are Harumaki Spring Rolls Japanese or Chinese?

Harumaki spring rolls are Japanese. The name itself is a direct translation of the Japanese words haru (spring) and maki (roll). They are considered by many people to be the Japanese adaptation of Chinese spring rolls.

More Recipes To Try

• Tsukemen Noodles
• Togarashi Sauce
• Spicy Miso Ramen
• Sous Vide Fried Chicken

If you tried this recipe, let me know how your Harumaki Spring Rolls turn out in the comments below!