These turned out great. I used less cabbage though, but also diced up some bok choy and celery. I also used low sodium soy sauce to cut back on the salt content and used fresh minced ginger, and a bit of srachi sauce to give it some heat. I did put more than 2 tbsp of mixture in the wrap, as it seemed too little, and I came nowhere near 50 like the recipe said. More like half that. Since I used egg roll wraps (store bought) I ended up frying them in canola oil. Turning them when they became golden (since I don't have a deep fryer), and then placing them on a wire rack and blotted some of the excess oil off. The sauce was good too, although when eating them I used very little, so as not to overpower all of the flavor in the egg roll. Definitely a great way to use up some Thanksgiving leftovers to give a different taste.
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These turned out great. I used less cabbage though, but also diced up some bok choy and...