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*


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