Curry and Egg Harumaki（Japanese Spring Rolls)
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
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.
- 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 rollCalories: 148kcalCarbohydrates: 13gProtein: 3g
This nutritional information is estimated and provided for general reference only.