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Japanese harumaki thumbnail

Harumaki (Japanese Spring Roll)

  • Author: Yuto Omura
  • Total Time: 2 hours
  • Yield: 10 Spring rolls


How to make delicious Japanese style spring rolls, Harumaki. Pork, vegetables and rice vermicelli wrapped in a crisp shell and served with soy sauce and Japanese mustard.


  • 150g Cabbage roughly cut
  • 30g White part of spring onion finely chopped
  • 3 Shiitake mushrooms thinly sliced
  • 30g Carrot julienned/fine strips
  • 30g Bell pepper julienned/fine strips
  • 50g Bamboo shoots julienned/fine strips
  • 10g Fresh ginger finely diced
  • 150g Pork shoulder or belly (alternatively pork mince)
  • 1 pinch Salt and pepper
  • 1 drizzle Sesame oil
  • 2 tbsp Sake
  • 300ml Chicken stock
  • 1/2 tbsp Soy sauce
  • 1/2 tbsp Oyster sauce
  • 1/2 tbsp Sugar
  • 30g Rice vermicelli noodles (dry)
  • 1 tbsp cold water + 1 tsp corn starch (to make a slurry)
  • 10 Sheets square spring roll wrappers
  • 2 tbsp cold water + 1 tbsp flour (to make a paste)
  • Oil for shallow frying



  1. First, Cut all the vegetables according to the ingredients list and cut the pork into small pieces.
    cut vegetables in a bowl
  2. In a bowl, mix the pork with salt, pepper and a drizzle of sesame oil. Mix.
    seasoning the pork
  3. Heat up a pan (that has a lid) on medium and fry the cabbage until softened slightly. 
    frying cabbage in a pan
  4. Once softened, add 2 tbsp of sake and 300ml chicken stock.
    adding chicken stock to cabbage
  5. Place the lid on and cook for 3 minutes. Once 3 minutes are up, turn off the heat.
    simmering cabbage in a pan with lid
  6. In a separate, larger pan, fry the pork on a medium-low heat until the meat is sealed.
    frying pork
  7. Once sealed, add the ginger and spring onion. Fry until fragrant.
    frying ginger and spring onion until fragrant
  8. Add the rest of the vegetables to the pan with the pork and stir fry together for a few minutes.
    adding cut vegetables to the pan
  9. Flavour the filling with 1/2 tbsp of soy sauce, oyster sauce and sugar and mix well.
    flavouring the filling
  10. Pour the cabbage and chicken stock from the other pan into the new pan with the pork and vegetables.
    adding cabbage and chicken stock to filling mixture
  11. Take 30g of rice vermicelli noodles and submerge them into the chicken stock. Cook for a few minutes until the noodles are softened.
    adding noodles to filling mixture
  12. Add a slurry made of 1 tbsp cold water and 1 tsp corn starch mixed together. 
    Adding a slurry to thicken the filling
  13. Simmer until thickened and no longer liquidy. This should take 10-15 minutes.
    cooking mixture until liquid is reduced completely
  14. Once thickened, turn off the heat and leave to cool. 
    cooling the mixture in a container
  15. When it's cool enough to touch, cut the glass noodles with scissors so that they are 5-10cm in length. (This is only necessary if your glass noodles are long.)
    cutting the noodles with kitchen scissors
  16. Store in the refrigerator until you're ready to roll your harumaki.


  1. Take a small bowl and add water and flour at a ratio 2:1. (E.g. 2 tbsp water to 1 tbsp flour)
    paste to seal the harumaki
  2. Lay the spring roll wrapper on a flat, dry surface in front of you. Position the wrapper rotated 45 degrees so it looks like a square diamond.
    turning the harumaki wrapper 45 degrees
  3. Spread the filling horizontally just below the center.
    adding the filling to harumaki
  4. Bring the bottom point over the filling to about 1/3 from the top. 
    folding the bottom corner of harumaki wrapper
  5. Fold the left and right sides in so that the edges have 90 degree angles.
    folding over the edges of harumaki wrapper
  6. Roll up, leaving the top point. 
    rolling harumaki up
  7. Wet the top edges with your water/flour mixture.
    rubbing paste on harumaki wrapper
  8. Roll up until the end and then gently flatten the spring roll so that it's easy to cook. 
    rolling and flattening harumaki gif


  1. Take a pan and add oil until 1cm deep. Heat to 160°C / 320°F.
    heating the oil to 160C for harumaki
  2. Once your oil is hot, place the spring rolls in the pan with the sealed side facing down. Cook for a few minutes until golden. (The filling is already cooked, so the main purpose is to make it golden and crispy.)
    Placing the harumaki in the oil
  3. Flip and repeat on the other side. 
    Turning the harumaki in the pan
  4. Transfer to a wire wrack to allow any excess oil to drain off.
    Placing harumaki on a wire rack to drain oil
  5. Serve with soy sauce and Japanese mustard.
    Japanese Harumaki Spring Rolls dipped in soy sauce
  6. Enjoy!


Best served immediately after frying.

If preparing in advance, make the filling and roll, then fry just before serving.

  • Prep Time: 20 mins
  • Cooling: 1 hour
  • Cook Time: 40 mins
  • Category: Appetizers
  • Method: Frying
  • Cuisine: Japanese / Chinese

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