• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Umami Days

Umami Days

Meaty with a dash of veggies

  • Course
    • One Bowl Meals
    • Breakfast
    • Lunch / Dinner
      • Appetizers
      • Salads
      • Soups
      • Main Courses
      • Side Dishes
      • Sweets
    • Snacks
    • Drinks
      • Summer drinks
      • Cold weather drinks
      • Cocktail hour
  • Ingredient
    • Chicken, duck & turkey
    • Meat
    • Seafood
    • Eggs
    • Mushrooms
    • Tofu
    • Vegetables
    • Rice & grains
    • Noodles
    • Bread
  • Kitchen
    • How-tos
    • Ingredients
    • Tools
  • Subscribe
  • Food Tales
    • Edible Garden
    • Dining
  • Subscribe
  • Recipe index
    • By Meal
      • One Bowl Meals
      • Breakfast
      • Lunch / Dinner
        • Appetizers
        • Salads
        • Soups
        • Main Courses
        • Side Dishes
        • Sweets
      • Snacks
      • Drinks
        • Summer drinks
        • Cold weather drinks
        • Cocktail hour
    • By Main Protein
      • Chicken, duck & turkey
      • Meat
      • Seafood
      • Eggs
      • Mushrooms
      • Tofu
      • Vegetables
    • By Carb
      • Rice & grains
      • Noodles
      • Bread
  • Kitchen
    • How-tos
    • Ingredients
    • Tools
  • Food Tales
    • Edible Garden
    • Dining
  • About
  • Privacy
  • Copyright
  • Contact
Meat Appetizers Lunch / Dinner Snacks Spring Rolls

Cheese and curry harumaki

Published: 03.31.2021 » Last updated: 10.29.2022

Japanese-style fried spring rolls with pork curry in sticky sauce, and strips of mozzarella for the filling. Inspired by Ippudo’s (Philippines) curry cheese harumaki.

Cheese and curry harumaki

Harumaki means spring roll in Japanese. Haru is spring and maki means to roll. Harumaki is the Japanese adaptation of Chinese spring rolls.

Unlike Chinese spring rolls, harumaki filling includes a thick sauce that coats the protein. Pork is the most common although practically any meat can be substituted. When you bite into a harumaki, the sauce which thins down a bit during frying drips into your mouth. It’s a completely different experience from eating Chinese pork spring rolls.

In this recipe, the ground pork filling is cooked with broth, flour, curry, ginger, garlic, oyster sauce, soy sauce and ketchup. Don’t be surprised at the inclusion of ketchup. It figures in so many Japanese dishes that were developed during the Meiji era when Western culture was allowed to influence traditional Japanese cooking.

Ground pork curry

The cooked filling has to be cooled to room temperature before wrapping. It’s just not a good idea to wrap hot filling with spring roll wrapper. The steam will immediately soak the wrapper and it will never turn properly crisp even with prolonged frying.

Wrapping harumaki (Japanese spring roll)

Because harumaki filling contains sauce, wrapping it is not the same as making Chinese pork spring rolls. It is a bit messy. It helps if you dust the spring roll wrappers with a little starch before and after filling them. To discrourage the sauce from spreading while wrapping, our trick is to sandwich it between slices of mozzarella.

Frying harumaki (Japanese spring roll)

The spring rolls are deeped fried just like Chinese spring rolls. But because the filling is already cooked and the sauce can leek as it thins out in the heat, it is best to scoop them out of the oil just as soon as they turn golden and crisp.

Cheese and curry harumaki

Connie Veneracion
Spring roll wrappers are filled with pork curry with sticky sauce, and strips of mozzarella, sealed and fried. Cheese and curry harumaki will boost your appreciation for spring rolls.
Cheese and curry harumaki
Print it!
Save it!Saved!
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Cooling time 1 hour hr
Total Time 2 hours hrs
Course Appetizer, Snack
Cuisine Japanese
Servings 18 cheese and curry harumaki

Ingredients
  

Pork curry

  • 2 tablespoons butter
  • 500 grams ground pork
  • 1 teaspoon salt
  • 2 shallots peeled and thinly sliced
  • ½ teaspoon minced garlic
  • ¼ teaspoon grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon chili flakes
  • 1 tablespoon all-purpose flour
  • 1 tablespoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon ketchup
  • ½ teaspoon honey (optional)
  • ½ cup bone broth

Harumaki

  • 150 grams mozzarella cut into strips
  • 18 small spring roll wrappers
  • cooking oil for deep frying

Instructions
 

Cook the pork curry

  • Heat the butter in a pan.
  • Spread the ground pork in the hot butter. Over high heat, leave for a minute or two to allow the underside of the pork to brown.
  • Set the heat to medium. Add the shallots, garlic and ginger. Cook, stirring, for half a minute.
  • Sprinkle in the salt, curry powder and chili flakes, and stir well.
  • Sprinkle in the flour and cook, stirring, for a minute.
  • Pour in the soy sauce, oyster sauce, broth and honey (if using).
  • Allow the pork curry to boil gently, uncovered and stirring often, until the sauce has reduced to a sticky paste that coats the bits of meat.
  • Cool the pork curry completely.

Make the harumaki

  • Place a spring roll wrapper on your work area and spread a heaping teaspoon of pork curry across the middle.
  • Flank the pork curry with cheese on both sides.
  • Cover the filling by lifting over it the of the wrapper nearest you and roll to compress the filling a bit.
  • Fold in the the sides of the wrapper.
  • Moisten the farthest tip of the wrapper with water (or egg wash) before rolling to seal.
  • Repeat until all the wrappers have been filled.

Fry the harumaki

  • In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
  • Fry the harumaki, in batches if your pan is not so large, until golden and crisp.

Connie Veneracion

Lawyer by education. Journalist by accident. Writer by passion. Photographer by necessity. Good food, coffee and wine lover forever. Read more about me and Umami Days. Find me on Flipboard, Substack and Pinterest.

Recipes and stories in your inbox

  • #40 A toast to the awesomeness of Filipino adobo
    09.18.2023
    No, Filipino adobo is an not adaptation of Mexican adobo. I’ll explain why. Plus, there’s a recipe for a not-your-usual Filipino pork or chicken adobo.
More Meat
Lengua (beef tongue) estofado

Lengua (beef tongue) estofado

Filipino beef kaldereta in white shallow bowl

Spicy beef kaldereta

Spaghettini with chorizo, asparagus and cherry tomatoes

Spaghettini with chorizo, asparagus and cherry tomatoes

Tonkatsu (Japanese fried pork cutlet) with sauce and shredded cabbage

Tonkatsu

Beef, egg and rice (tapsilog)

Beef, fried rice and egg (tapsilog)

Lechon con tokwa (crispy pork belly and tofu in spicy sweet sour sauce)

Lechon con tokwa

Gising-gising (a spicy Filipino dish of pork and vegetables cooked in coconut milk)

Gising-gising with crispy pork belly

Sliced pork tongue and vegetables over rice

Pork tongue with asado sauce

Bacon pepper pancakes with cheese sauce

Bacon pepper pancakes with cheese sauce

Corned beef and potato quiche

Corned beef and potato quiche

Spanish oxtail stew

Spanish oxtail stew

Salt and pepper pork

Salt and pepper pork

Sidebar

Green beans tempura
  • About
  • Recipes
  • Privacy
  • Copyright
  • Contact

No AI is used in the creation of Umami Days content · Copyright © 2023 Connie Veneracion · All Rights Reserved