Ingredients for Egg Roll Soup
- 1 lb ground pork (or 14 oz firm tofu, crumbled)
- Garlic Cloves
- Ground Ginger
- 1 tbsp olive oil
- Head Of Cabbage
- 1 cup shredded carrots (about 2 medium)
- 2-4 tbsp soy sauce (to taste)
- Chicken Broth
- Egg Roll Wraps
- Cooking spray
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How to Make Egg Roll Soup
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground pork (or crumbled tofu) and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
- Stir in minced garlic and grated ginger and cook for 1 minute more, until fragrant.
- Add shredded cabbage and carrots. Stir in sesame oil (if using). Cook for 5-7 minutes, until slightly softened.
- Pour in broth and soy sauce. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until cabbage is tender.
- While soup simmers, preheat oven to 325°F (160°C). Lightly spray a baking sheet with cooking spray.
- Cut egg roll wrappers into thin strips. Arrange in a single layer on the prepared baking sheet.
- Bake for 8-10 minutes, or until golden brown and crispy.
- Ladle soup into bowls. Top with crispy egg roll strips and extra soy sauce, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
19g
Fat
25g
Carbs
9g
