PURPOSE: To obtain an oil and fat composition for preparing 'HARUMAKI' (a sort of egg roll) readily handleable in operability and capable of continuing crispness of just fried texture for a long time.

CONSTITUTION: The objective composition is composed of 100 pts.wt. of a liquid oil and fat having ≤5 solid fat index at 10°C, 0.5-15 pts.wt. of hardened oil having ≥50°C melting point, 0.1-10 pts.wt. of at least one kind of a glycerine fatty acid ester and sorbitan fatty acid ester and 0.05-5 pts.wt. of propylene glycol fatty acid ester.