I followed the recipe exactly, except (1) I used two 16-oz bags of cole slaw to save a little work, (2) I added a can of bean sprouts, (3) I used spring roll wrappers because they were much cheaper and sounded fun, and (4) instead of deep-frying, I sprayed with canola on all sides, laid the rolls out on a cookie sheet, and baked at 400F for 25 minutes, turning them over after 15 minutes. (They still turned golden brown and needed blotting with paper towels, but I skipped the 2 qts of boiling oil part.)
They turned out really well, which was not a surprise ... but a little TOO meaty for my taste. Next time I'll reduce the meat or even leave it out altogether.
The spring roll wrappers came with about 60 in a package for $1.22, dry on the shelf. Dipping them in hot water and rolling was MUCH easier than I expected from the description (btw, many thanks to the previous reviewer's "goofy" face analogy!)
The biggest surprise? I made 12 full-size rolls, and have only used maybe 1/5 of my filling. I'll definitely be able to fill all 60 wrappers if I have that many. My ingredients, not counting seasonings, cost about $8, so these rolls cost less than a dime each. That’s buying cole slaw mix and using 90% lean ground beef (which I still drained after browning)! If I'd cut up the cabbage, the cost would have plummeted to perhaps a nickel apiece.
Just like the restaurant version, I like these best with hot mustard, dipped in soy sauce. The recipe's definitely a winner!
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I followed the recipe exactly, except (1) I used two 16-oz bags of cole slaw to save a...