Eggroll Soup
Recipe By: 
Recipe type: Main, Soup
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
 
Ingredients
  • 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)
Preparation Instructions
  1. Heat the oil in a large stock pot or dutch oven over medium heat.
  2. Add the onion, broccoli and garlic and saute until the onion is soft, about 3-4 minutes.
  3. Add the pork and break it up into small chunks as it cooks.
  4. Add the carrots, ginger, salt and pepper.
  5. 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.
  6. Bring to a boil.
  7. 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.
  8. Once the strips are all fried and the soup is boiling, remove the soup from the heat and you are ready to serve.
  9. 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!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2014/12/egg-roll-soup/