Egg Roll Soup

Name: Egg Roll Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons vegetable oil, plus more (for frying); 2 lbs boneless pork ribs or 2 lbs boneless chicken breasts, sliced thin; 4 garlic cloves, minced; 1 small head cabbage, shredded (about 6 cups); 2 small carrots, shredded (about 1 cup); 1 small bunch green onion, sliced (about 1/2 cup); 8 cups chicken stock; 1 teaspoon freshly grated ginger; 1/4 cup soy sauce, plus more for serving; 10 egg roll wraps, cut into thin strips

Submitted by ellie3763

"from the blog "A Thousand Soups" - http://athousandsoups.blogspot.com/2009/10/egg-roll-soup.html"

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Ready In:: 45mins
Ingredients:: 10
Serves:: 8

ingredients

2 tablespoons vegetable oil, plus more (for frying)
2 lbs boneless pork ribs or 2 lbs boneless chicken breasts, sliced thin
4 garlic cloves, minced
1 small head cabbage, shredded (about 6 cups)
2 small carrots, shredded (about 1 cup)
1 small bunch green onion, sliced (about 1/2 cup)
8 cups chicken stock
1 teaspoon freshly grated ginger
¹⁄₄ cup soy sauce, plus more for serving
10 egg roll wraps, cut into thin strips

directions

Heat oil in a large soup pot and saute pork until no longer pink.
Add garlic and cook until fragrant.
Toss in remaining ingredients (except egg roll wrappers) and bring to a boil.
Reduce to a simmer and cook for 30 minutes until vegetables are soft.
Meanwhile, cook strips of egg roll wrapper in hot oil in small batches until browned and crisp. This only takes a minute or so per batch.
Drain well on paper toweling.
When soup is done, ladle into bowls and top with fried egg roll wrappers and extra soy sauce, if needed.