Egg Roll Soup at home
- Yield 6
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Egg Roll Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound ground pork (or see other alternatives below!)
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 small green cabbage, chopped into bite-sized pieces
- 6-8 cups chicken or vegetable stock
- 2 teaspoons ground ginger
- 1 teaspoon toasted sesame oil
- optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips)
Method
Tip in ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned. Take a slotted spoon to move the pork to a separate plate, and keep nearby.
Tip in the olive oil and onion, and stir to combine. Sauté for 5 minutes, stirring occasionally. Tip in the carrots and garlic, and sauté for 2 more minutes, stirring occasionally. Tip in the cabbage, stock, ginger, and cooked pork, and stir to combine.
Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low, cover, and let it bubble gently for 15 minutes, or until the carrots and cabbage are nice and tender. Stir in the sesame oil until combined. Then taste and season the soup with a few generous pinches of salt and black pepper as needed.
Plate warm, garnished with your desired toppings. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
