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: 

Ingredients:

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)

cilantro 

Optional: egg roll wrappers

*I just used a bag of shredded cabbage to save time thanks to Trader Joe's*

Directions:

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*