2 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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Rob N. May 26, 2016

Very tasty soup! I used ground beef and fresh ginger as that is what I had on hand. I didn't have any eggroll wrappers, so I added a few tortilla chips for a little crunch. I will definitely make this again!

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Sheila36 March 12, 2014
Egg Roll Soup