This Egg Roll Soup recipe brings together all of those irresistible egg roll flavors we love…in a soup!! It’s quick and easy to make, and easy to customize with pork, chicken, or mushrooms (<– if you’d like to make it vegan).
EGG ROLL SOUP
TOTAL TIME: 35 MINS PREP TIME: 10 MINS MINS COOK TIME: 25 MINS
INGREDIENTS:
1 pound ground pork (or see other alternatives below!)
2 tablespoons olive oil
1 medium white onion, peeled and diced
2 medium carrots, peeled and diced
3 cloves garlic, minced
1 small green cabbage, chopped into bite-sized pieces
6-8 cups chicken or vegetable stock
2 teaspoons ground ginger
1 teaspoon toasted sesame oil
optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips)
DIRECTIONS:
- Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned. Use a slotted spoon to transfer the pork to a separate plate, and set aside.
- Add the olive oil and onion, and stir to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally. Add the cabbage, stock, ginger, and cooked pork, and stir to combine.
- get full recipes @ gimmesomeoven.com
EGG ROLL SOUP
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