-=> Quoting Jim Weller to Bill Swisher on 07-22-19  22:58 <=-

 JW> When looking up Vietnamese springs rolls I came across the term
 JW> harumaki which I just had to check out next ...
 JW> Title: About Harumaki

One of the various appetizers that Fu makes is his own version of
harumaki... 

 JW> Categories: japanese, Info
 JW> Servings: 4
 JW> Harumaki
 JW> Harumaki is a Japanese egg roll. The name is a direct translation of
 JW> spring roll. They were originally introduced to Japan by the
 JW> Chinese and adapted for Japanese tastes. One difference is that they
 JW> are wider.
 JW> Typical ingredients for harumaki (Japanese spring rolls) include
 JW> some type of meat (pork, shrimp, etc), carrot, shiitake mushrooms,
 JW> bamboo shoot, etc. My mom's harumaki includes three types of
 JW> protein: shrimp, ground pork, and chicken tender.

Not mentioned is that they are fried, not steamed... Fu's have shrimp,
thin-sliced cabbage, a bit of carrot inside... they're about 4-5 inches
long, a couple inches across, flattened at the ends... and way better
than any typical egg or spring rolls...

 JW> Depends on the filling, you may want to change the dipping sauce,
 JW> but typical Japanese harumaki is served with the combination of soy
 JW> sauce and rice vinegar and you can also add Japanese karashi
 JW> mustard.

Fu's sauce is soy sauce and rice vinegar, with a bit of chopped onion...
makes a good sauce to mix with wasabi instead of straight soy sauce,
too... 

ttyl         neb

... "I was breeding that mold.  Its name was Albert." - Lister

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