Egg Roll Soup
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
1 bowl
- Serves:
- 8-10
ingredients
- 1 lb ground pork
- 3 garlic cloves, minced
- 2 teaspoons ground ginger
- 1 tablespoon olive oil
- 1 small head of cabbage, shredded
- 2 carrots, shredded
- 1⁄2 cup soy sauce (more or less depending on saltiness of chicken broth)
- 8 cups chicken broth (more or less depending on size of cabbage)
- 8 egg roll wraps
- cooking spray
directions
- Brown ground pork along with minced garlic, ginger and olive oil.
- While meat is browning, shred cabbage and carrots.
- Once meat has cooked through add cabbage and carrots and if desired a bit of sesame oil.
- Once veggies are cooked a bit, add your broth, enough to cover all the cabbage and then a bit more, and add soy sauce, how much depends on your taste and how salty your canned broth is.
- Bring your soup to a boil, and then simmer until your egg roll wrappers are done.
- cut egg roll wrappers into strips and place on a sprayed pan. Bake at 325 for about 10 minute or until they are crispy and just browned.
- Serve soup with more soy sauce if desired, and top with crispy egg roll wraps!
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Reviews
-
This is a really good base for an asian soup. If you use the regular stock it is a little salty so either use low sodium stock and/or low sodium soy sauce. I didn't use any meat and I added bean sprouts, water chestnuts, bamboo shoots, green onion and a ton of extra cabbage, and topped the hot soup with fresh green onion. It was excellent. I just felt that to get the real eggroll flavor, bean sprouts were a necessity. ALSO, baking the eggroll wraps makes them very hard, but they soften a bit in the soup, I will fry them next time.
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