Very basic prep that I ran with. First, unless you really LOVE cabbage, a cup will do to mimic an egg roll; also added some shredded carrot, sliced shiitakes, and cellophane noodles cut into bite sized pieces for a spring roll vibe. Also added shallot and Thai sweet chili sauce and didn’t really cook the cabbage and carrot that much. Finally I pivoted to pho finish w fresh lime juice, cilantro, and sliced jalapeños. Oh and bean sprouts for more crunch as a base layer. I made it w ground turkey which was great but ground pork would absolutely nail the egg roll taste.
