Egg Roll Soup | FoodsOfOurLives.com
The other night I set out to make soup, not only for my family to eat, but for Soup of the Week. I had this cabbage roll recipe that sounded so delicious, I just had to make it. I also had lots of cabbage on hand that needed to be used so I thought this would be a great way to go about that.
I was standing at my cutting board, attempting to peel away leaves of cabbage in one piece to make these rolls and they were falling apart I was just dreading having to then steam them, stuff and roll them and cook them. Then I thought, none of my readers are going to want to do all that either!
Time to shift gears.
I decided I was really in the mood for some kind of asian flavored soup so I decided to turn an egg roll inside out.
Egg roll flavored soup.
Yes.
It turned out wonderful! Totally hit the nail on the head with this one (if I do say so myself). This soup tastes exactly like my Homemade Egg Rolls but without all the rolling and deep frying.
We all gobbled it down quite enthusiastically.
- 2 tablespoons olive oil
- 1 whole red onion, diced
- 2 cups broccoli, chopped
- 4 cloves garlic, minced
- 1 pound ground pork
- 1 cup shredded carrots
- ¾ teaspoon ground ginger
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- ½ cup soy sauce
- 6 cups chicken stock
- ½ head chopped cabbage
- ½ package wonton wrappers, cut into 3 strips
- oil for frying the wonton strips (I use rendered lard for all my deep frying needs)
- Heat the oil in a large stock pot or dutch oven over medium heat.
- Add the onion, broccoli and garlic and saute until the onion is soft, about 3-4 minutes.
- Add the pork and break it up into small chunks as it cooks.
- Add the carrots, ginger, salt and pepper.
- Pour in the chicken stock and soy sauce. The meat and veggies should be covered by the liquid, plus about ½ an inch, if you need to add more stock or some water go ahead and do so.
- Bring to a boil.
- While the soup is coming to a boil, heat the fry oil over high heat to 350˚. Then fry up the wonton strips in batches, just try not to crowd the pan to much so they fry up fairly evenly. They go quickly so keep an eye on them. Use a slotted spoon to remove them to a paper towel to drain.
- Once the strips are all fried and the soup is boiling, remove the soup from the heat and you are ready to serve.
- Add a little handful of cabbage to each bowl and spoon the hot soup over it, add a couple crunchy wontons to it and you're all set. You'll want to put the remaining wontons out for people to grab and munch on also, they're really good!
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