Avocado and Cheese Harumaki (Japanese Spring Rolls)
Make Avocado and Cheese Harumaki at home! These crispy spring rolls with a creamy, cheesy filling are perfect for parties or snacks!
Looking for simple appetizer recipes? Try my Curry and Egg Harumaki, Age Gyoza, or Fried Tofu!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You’ll Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Avocado and Cheese Harumaki:
How To Make Avocado and Cheese Harumaki: STEP BY STEP
Here are some quick visual instructions! The video, detailed ingredients, and instructions are on the printable recipe card below.
Step 1
Mash avocado and mix with cheese, mayonnaise, and a pinch of salt.
Step 2
Combine flour and water for the sealing paste.
Step 3
Place the filling on a wrapper.
Step 4
Roll up once, fold in the sides, and roll tightly, sealing with the paste.
Step 5
Assemble the rest of the rolls.
Step 6
Fry the rolls until crispy.
Enjoy the harumaki while it’s hot and crispy! Serve as is, or pair with soy sauce and vinegar!
Storage
If you want to store spring rolls, the best method is to freeze them before frying. They can be stored in the freezer for up to one month.
This makes them perfect for meal prep. You can make a large batch and cook them later. When you’re ready to enjoy them, fry them straight from the freezer—no thawing required!
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Avocado and Cheese Harumaki (Japanese Spring Rolls)
Print Pin SaveIngredients
- 1 Avocado
- 2 Tbsp Shredded Cheese, your favorite melting cheese
- 1 Tbsp Mayonnaise
- A pinch fof Salt, adjust to taste
- ½ Tbsp All-purpose Flour
- ½ Tbsp Water
- 10 Harumaki Wrapper
- Vegetable Oil, As needed for frying
Instructions
- Prepare the filling: Mash the avocado in a bowl until smooth but slightly chunky. Add the shredded cheese, mayonnaise, and a pinch of salt. Mix well to combine.
- Make the Sealing Paste: Mix the flour and water in a small bowl until it forms a smooth, thick paste. This will be used to seal the wrappers.
- Assemble the Harumaki: Place about one tablespoon of filling near the bottom corner. Fold the bottom corner over the filling tightly, then roll the wrapper upwards once. Fold in the left and right corners to create an envelope shape. Brush a small amount of sealing paste along the top edge and roll it tightly to seal.
- Fry the Rolls: Heat vegetable oil in a deep pan to 170°C (340°F). Fry the harumaki in batches for about 2–3 minutes, turning occasionally, until golden and crispy. Remove and place on a wire rack or paper towels to drain excess oil.
- Serve: Serve the harumaki hot as is, or pair it with a dipping sauce made by mixing soy sauce and vinegar.
Notes
- Storage: Freeze harumaki before frying for up to one month.
- Don’t overfill the rolls, as too much filling can cause the wrappers to tear or leak during frying.
- Wrap the filling tightly to prevent air pockets. Press the wrapper gently but firmly as you roll to remove any trapped air, which can cause the rolls to burst while frying.
- If you are concerned about frying, use an air fryer. Lightly brush the rolls with oil and cook them in an air fryer at 180°C (356°F) for 10–12 minutes, flipping them halfway through for even crisping.
