Egg Roll Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons vegetable oil, plus more (for frying)
  • 2
    lbs boneless pork ribs, sliced thin (chicken is fine, too)
  • 4
    garlic cloves, minced
  • 1
    small head of 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 (I used 50-50 veggie & beef stock instead)
  • 1
    teaspoon ginger, freshly grated
  • 14
    cup soy sauce, plus more for serving
  • 10
    egg roll wraps, cut into thin strips
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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.
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