Egg Roll Soup
I have seen versions of this recipe floating around the internet and I slightly adapted one and it was a hit! Easy, less than 30 minutes, and kid + husband approved!
Egg Roll Soup:
1 lb. ground pork
4 garlic cloves, minced
1/2 sweet onion- diced
1 tbsp. ginger- finely grated
1 tbsp. ghee
1 small head of cabbage, shredded
3 carrots, grated
1/4 cup tamari/soy sauce
4 cups broth (I used beef but you could use a broth of your preference)
Optional: egg roll wrappers
*I just used a bag of shredded cabbage to save time thanks to Trader Joe's*
Preheat oven to 325 degrees (if you want the crispy egg roll strips).
In a large pot over medium heat, melt ghee and brown pork with onion, garlic and ginger.
Once meat has cooked through, add carrots and cabbage.
Once veggies are cooked a bit, add broth and tamari/soy sauce. Bring to a boil and then let simmer for approximately 10 minutes.
While the soup is simmering, cut egg roll wraps into strips- I used a pizza roll slicer. Place strips on a baking sheet and bake for 10 minutes until brown and crispy.
Serve soup with more tamari or sriracha if desired + crispy egg roll strips.
*adapted from food.com*