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    Home » Asian

    Easy Baked Japanese Spring Rolls (Harumaki)

    By Robyn | Published: Jul 18, 2020 | Modified: Mar 5, 2022

    TO THE RECIPE

    These baked Japanese spring rolls are made with crisp filo pastry wrapped around a flavour packed vegetable filling. They made a fun finger food for lunch, entertaining, or as part of a family dinner.

    baked Japanese spring rolls on blue plate with two on a small side plate to the left

    Harumaki are Japanese spring rolls.  The filling is more wet than Chinese spring rolls and thickened with potato starch or corn flour and, unlike Chinese spring rolls, they don’t contain garlic.

    Harumaki were one of the first Japanese foods I tried when we moved to Japan. There was a large department store over the train station near to the hotel we were staying in. The bottom floor was a food department, selling an array of local delicacies. With minimal Japanese between us – to say the least! – it was a case of looking intently at each stall to see if we could get some kind of clue as to what the things were, as well as seeing which things were popular. The spring roll stall had one of the longest queues so we joined up, bought 4 – one of each variety (we had no idea what exactly was in them) – and took them back to the hotel. The soft filling was full of flavour, and with the contrasting crispy crunchy shell, we just wanted more; and we returned to the stall multiple times.

    A plate of baked Japanese spring rolls next to dipping sauce

    Whilst Japanese spring rolls are traditionally filled with pork, chicken, shrimp, shitake mushrooms and vermicelli; I have made these ones vegetarian and have used regular mushrooms instead of mushrooms to make them to make them full of ingredients you are more likely to have to hand, and keep them simple. I wanted to make this a recipe that you could make with minimal special ingredients, and one the family could enjoy time and again.

    In the same vain, whilst I love deep fried crispy rolls, I don’t deep fry things at home. So instead I have used filo pastry and baked these rolls. These spring rolls can be made with any leftover meat of vegetables you have – leftover roast chicken would go particularly well.

    Make them your spring rolls:

    Add meat: add some cooked chicken or pork mince

    Vegan spring rolls: These are actually vegan spring rolls (just check your filo pastry, but most are vegan these days)

    If you like this recipe, you might also like these:

    Crispy Lamb wraps – an easy way to use leftover roast lamb

    Vegan Dan Dan Noodles

    Tuna Melt Croissants

    Savoury Cheese Welsh Cakes – a simple snack that doesn’t need the oven

    Japanese spring roll being dipped into soy sauce dipping sauce

    Baked Japanese Spring Rolls

    Author: Robyn

    These vegetarian and vegan baked spring rolls with filo pastry are based on the Japanese spring rolls, Harumaki, and make a delicious starter/appetiser and finger food.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 18 mins
    Course Appetizer, Lunch
    Cuisine Japanese
    Servings 9 spring rolls
    Calories 53 kcal

    Ingredients
      

    • 2 spring onions cut into thirds then shredded
    • 2 carrots coarsely grated
    • 2 leaves cabbage from ½ cabbage, finely shredded
    • ½ green capsicum/pepper thinly sliced
    • 3 mushrooms roughly chopped
    • 2 cm | ¾ inches fresh ginger finely grated
    • 2 teaspoon neutral oil vegetable oil or grapeseed oil
    • 2 tablespoon light soy sauce
    • 2 teaspoon sesame oil
    • 2 teaspoon rice vinegar
    • 2 teaspoon cornflour
    • 1 tablespoon water
    • 2 teaspoon sesame seeds
    • 3 sheets filo pastry
    • a little extra neutral oil for brushing the pastry

    Simple dipping sauce:

    • 1 tablespoon light soy sauce
    • 1 tablespoon lemon juice
    • small pinch sugar

    Instructions
     

    • Prepare all the vegetables.
    • Heat the oil in a large saucepan over a medium-high heat and add all the vegetables and ginger.
    • Cook, stirring occasionally, for 3-4 minutes until the vegetables are starting to soften.
    • Add the soy sauce, sesame oil and rice vinegar.Mix the cornflour with the water then add this too. Stir the vegetables and cook until the liquid has evaporated.
    • Leave to cool slightly (around 5-10 minutes).
    • Preheat the oven to 190˚C / 374 ˚F.
    • Line a baking sheet with baking paper.
    • Cut each filo pastry sheet into 3 pieces and brush a little olive oil over each piece.
    • Place a tablespoon of the vegetable mixture onto the third of pastry, on one end leaving a 1-2 cm gap on all edges then fold in the long sides and then roll up.
    • Place on the baking sheet seam side down and repeat with the other 8 rolls.
    • Lightly drizzle over a little oil and sprinkled with sesame seeds then place in the oven and cook for 15-18 minutes until golden.
    • Whilst they are cooking make the simple dipping sauce: just whisk all the ingredients together.
    • Serve straight away with the simple dipping sauce or a dipping sauce of your choice.

    Nutrition

    Calories: 53kcalCarbohydrates: 6gProtein: 2gFat: 3gSaturated Fat: 1gSodium: 376mgPotassium: 101mgFiber: 1gSugar: 1gVitamin A: 2316IUVitamin C: 7mgCalcium: 11mgIron: 1mg
    Keyword baked spring rolls, filo pastry, vegetable spring rolls

    HAVE YOU MADE THIS RECIPE?

    I'd love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Sarah | Wandercooks says

      September 09, 2020 at 11:45 am

      Oh man, we’ve never come across these while we were in Japan… now we want to try! How good is it finding random foods while travelling. 😀

      Reply
      • Robyn says

        September 09, 2020 at 6:41 pm

        Thanks Sarah, it really is! 🙂

        Reply
    2. Sarah says

      July 21, 2020 at 3:59 pm

      5 stars
      I love playing ‘let’s find something to eat when traveling. Sometimes it’s tasty, sometimes it’s just weird :D. These look great, I love they are oven baked and not fried, easier and healthier 🙂

      Reply
      • Robyn says

        July 24, 2020 at 6:40 pm

        Yes sometimes the foodie finds are more successful than other times 😉 Thanks Sarah

        Reply
    3. Sylvie says

      July 21, 2020 at 10:09 am

      5 stars
      I had never heard of oven baked spring rolls but it sounds fantastic, especially when you don’t want to deep fry in your kitchen!

      Reply
      • Robyn says

        July 24, 2020 at 6:39 pm

        Oven baking them is such a tidier and healthier way of enjoying spring rolls, thanks Sylvie!

        Reply
    4. Jaimie says

      July 21, 2020 at 9:19 am

      5 stars
      I’ve pinned this to try later, what a perfect entertainer!

      Reply
      • Robyn says

        July 24, 2020 at 6:38 pm

        They are a great entertainer! Hope you enjoy them Jaimie!

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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