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Turn leftover curry into delicious Curry and Egg Harumaki! Creamy-boiled eggs and savory curry are wrapped in crispy spring rolls—perfect for appetizers, snacks, or parties!

Looking for simple Japanese appetizer recipes? Try my Avocado Harumaki, Agedashi Tofu, or Age Gyoza!

Curry and egg harumaki served on a plate.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You’ll Love This Recipe

A creative and delicious way to use up leftover curry that everyone will love!
Enjoy the perfect texture combination of a crunchy shell and creamy filling.
Great for making in bulk and storing for a quick dish later.

Harumaki

Harumaki, or spring rolls, originated in China and are a popular dish in Japan. They are usually filled with meat, vegetables, or other ingredients, wrapped in thin pastry, and fried until crispy. Harumaki is loved for its versatility, as you can easily customize the fillings to suit your taste.

Recipe Ingredients

You’ll need the following ingredients to make this Curry and Egg Harumaki:

Harumaki Wrappers: This recipe uses mini-size wrappers (approximately 155×155 mm). If using larger ones, double the amount of filling. You can find harumaki wrappers in the refrigerated or frozen section of Asian grocery stores.
Curry: For the filling, use leftover Japanese curry. Any homemade or store-bought Japanese curry will work perfectly. You can also try this vegetable curry recipe.
Boiled Eggs: To make hard-boiled eggs for this recipe, gently cook the eggs over low heat for 10-13 minutes. This will ensure a firm, creamy texture that is perfect for the filling.
Flour: Use flour to create a smooth, thick paste to seal the wrappers and prevent them from opening during frying.
Vegetable Oil: For frying, use any neutral oil, such as canola, sunflower, or vegetable oil. Make sure there’s enough oil to fully submerge the harumaki for even frying and a crispy texture.

How To Make Curry and Egg 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 boiled eggs and mix with curry.

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.

Your crunchy and delicious harumaki is ready to serve! Serve hot with dipping sauces like soy sauce or sweet chili sauce!

Recipe Tips

Don’t overfill the rolls, as too much filling can cause the wrappers to tear or leak during frying.
Be sure to 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, you can 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.

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, simply fry them straight from the freezer—no thawing required!

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Curry and Egg Harumaki（Japanese Spring Rolls)

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Prep: 10

Cook: 10

Total: 20

Servings: 10 spring rolls

Author: Juri Austin

Turn leftover curry into delicious Curry and Egg Harumaki! Creamy-boiled eggs and savory curry are wrapped in crispy spring rolls—perfect for appetizers, snacks, or parties!

Ingredients

Shop Ingredients on Jupiter

Instructions

Prepare the filling: Mash the boiled eggs in a bowl until smooth, but slightly chunky. Add the curry and 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.
Be sure to 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.

Nutrition

Serving: 1spring roll | Calories: 148kcal | Carbohydrates: 13g | Protein: 3g

Course: Side

Cuisine: Japanese

Keyword: Harumaki

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Curry and Egg Harumaki（Japanese Spring Rolls)