Vegetable Japanese Spring Rolls: Harumaki

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Vegetable Japanese Spring Rolls: Harumaki


Like every culture in the world, Japanese culture has its signature spring rolls. They call the dish harumaki with haru means spring and maki means roll. Similar to their Chinese variation, Japanese spring rolls have the stuffing made from vegetables, meat and bean threads wrapped by a thin pastry skin. Japanese spring rolls are also fried to cook. One of the highlights that differs harumaki from Chinese spring rolls is that they don’t use garlic in the filling. This is the origin and also the tendency of Japanese cuisine.

Harumaki vs. Chinese Spring Rolls

Harumaki is different from Chinese spring rolls in a way that its filling is added with potato starch to create a thickened, gravy texture. This characteristic leads to the way people eat Japanese spring rolls: enjoy them right away after fried. Meanwhile, Chinese spring rolls come with a drier stuffing, so they are light and flaky after fried and can stay delicious for a while after cooking.

Also, Japanese spring rolls can serve as a meal itself with rice and soup while the Chinese ones are more likely an appetizer or finger food.

Talking about the shape, the traditional Chinese spring rolls come in thin and cylindrical rolls while harumaki appear in a flat, rectangular shape.

Let’s discover how to make harumaki with our ultimate guide! The recipe is inspired by

Time and yield

  • Total: 40 minutes
  • Prep: 20 minutes
  • Cook: 20 minutes
  • Yield: 18-20 rolls


  • Dried shiitake mushrooms: 6
  • Water to reconstitute the mushrooms)
  • Dried mung bean threads: 2 1/2 ounces
  • Hot water (to soften the noodles): 3 cups
  • Yellow onion: 1 medium
  • Onion stalks: 2 green
  • Napa cabbage leaves: 6 to 7
  • Carrots: 1
  • Bean sprouts: 3 cups
  • Olive oil: 1 tablespoon
  • Soy sauce: 2 tablespoons
  • Salt, dash pepper to season
  • Potato starch: 3 teaspoons
  • Reserved shiitake soaking liquid: 3 teaspoons
  • Spring roll wrappers: 1 package
  • Canola oil: 2 to 3 cups


Step to make it

Prepare the filling

Soak shiitake mushrooms with water in a bowl until they reconstituted. Squeeze excess water from the mushrooms, reserve the soaking liquid. Then use a knife to remove the stems and slice the mushrooms.

In a separate bowl, soak the dried mung bean noodles in hot water for about 15 minutes or until they become are pliable and soft. Drain and cut the noodles into 3-inch pieces. Set aside.

Slice the onions and green onions into thin slices. Finely chop napa cabbage leaves. You can choose to either keep or omit the stem as your preference. For the carrot, cut it into matchsticks; we need a cup of matchstick-diced carrot.

Heat oil in a large pan and saute the yellow onion until it is translucent. Add mung bean noodles, carrots, shiitake mushrooms, napa cabbage leaves, bean sprouts, and green onion. Add salt to season. Stir the mixture for a few minutes and add soy sauce and black pepper. Continue to cook until the ingredients just become tender. Season with a little bit more salt.

With the reserved mushroom soaking liquid, add potato starch and mix well. Pour the liquid over vegetables and continue to stir until it slightly gets thickened. Remove the heat and set aside to let cool.

Wrap the spring rolls

Separate the wrappers into single pieces.

On a clean cooking surface, place one piece of wrappers with one of its edge facing you. Add the filling near the edge and start to roll up.

As you roll halfway through the wrapper, fold in the two sides like an envelope so that the wrapper embraces the filling inside.

Seal the edges together by using a bit of water and flour. Repeat with the remain filling and wrappers.

Fry the spring rolls

Add oil to a small pot and heat over medium-high heat. Add 2-3 spring rolls at a time. Fry 30 to 40 seconds on each side or until you see the wrapper skin becomes golden brown.

As the filling is already well-cooked, we just need to make sure the wrappers are finely fried.

Remove from oil and drain on a rack or place them on a paper towel to remove the excess oil.

Serve immediately when it’s still hot.


  • The thinner the wrappers, the more delicious the spring rolls.
  • Serve best within one day.
  • Better with dipping sauce. (Soy sauce and hot mustard work just fine.)


Vegetable Harumaki: Japanese Spring Rolls Accessed August 29th, 2019