In Japanese, spring rolls are known as Harumaki, which literally translates to haru (spring) and maki (roll).
Harumaki are similar to Chinese spring rolls (chūn juǎn) in that they are filled with vegetables or a combination of vegetables, meat, and glass noodles (mung bean noodles), wrapped in a thin pastry shell and fried.
They differ in that traditional Japanese harumaki tend to omit the use of garlic and because the filling of harumaki is slightly thickened with potato starch to create a vegetable filling with a texture similar to a thick sauce.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 7 Pieces
- Cooking methods: Frying, Air Frying
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 7 sheets phyllo dough
- 5.3 oz ground pork
- 3.9 oz carrots
- 5 Shiitake mushrooms
- 1.7 oz soy sauce
- 2.5 oz cabbage
- 2.8 oz bean sprouts
- 1 tbsp potato starch
- to taste vegetable oil
- to taste ginger
Tools
- 1 Air Fryer Cosori
Steps
In a pan with a drizzle of oil, add the meat, chopped carrots, ginger, green onion, and the mushrooms after soaking them in hot water and slicing them thinly.
Add the soy sauce, chopped cabbage, and bean sprouts.
Dissolve the potato starch in a glass of the water where the mushrooms were soaked and add to the mixture.
Note: You can also add glass noodles after soaking them in hot water.
Cook until dry.
Lay out the phyllo dough sheets, and fold each one over itself as if it were a double sheet.
Fill, roll up one piece, create a triangle, close the sides, and roll onto itself.
Fry in plenty of oil at 320°F.
Or cook in an air fryer at 356°F (preheated) for 15 minutes.
You can use the air fryer and purchase the Cosori air fryer on the website with a 15% discount using my discount code: ViaggiandoMangiando15.
FAQ (Questions and Answers)
Are spring rolls and egg rolls the same?
Spring rolls from the Shandong province cuisine have a relatively thick skin and are then fried with a tempura-like batter or a beaten egg.
Although the relationship is unclear, in Japan, in Osaka, Kobe, and Kyoto, where Shandong cuisine is said to have been passed down relatively widely, there are many restaurants serving spring rolls using thinly cooked eggs as a shell.
This is very similar to the Chinese-American dish of egg rolls, and there was a time when Osho in Osaka had it as a regular menu item only in western Japan under the name “Egg Spring Roll.”What are the differences between harumaki and poh-pia-tod, the Thai spring rolls?
The difference lies in the type of pastry used, which is squares of dough made of flour and very silky to the touch, and in the filling, where, for the Thai version, glass noodles and typical Thai seasonings such as oyster sauce and fish sauce appear, rather than starch.
This is the recipe available in the Thai cooking course pantry which you can download free of charge and where you will also find various information about Thai cuisine and many other traditional recipes, such as the papaya salad, som tam.
And my version made during the course held in Ao Nang during my vacation in Thailand.
