Egg Roll Soup Recipes

EGG ROLL SOUP

Egg Roll Soup image

Everything you love about an egg roll, with out all the hassle of ROLLING! This quick, and simple soup is very tasty. In fact it tastes JUST like an egg roll! It is also a pretty frugal recipe and not to bad for you either! I hope you can enjoy this and change it to fit your personal flavors! Omit the meat to make this for non meat eaters!

Provided by Clorissasue

Categories Asian

Time 30m

Yield 1 bowl, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground pork
3 garlic cloves, minced
2 teaspoons ground ginger
1 tablespoon olive oil
1 small head of cabbage, shredded
2 carrots, shredded
1/2 cup soy sauce (more or less depending on saltiness of chicken broth)
8 cups chicken broth (more or less depending on size of cabbage)
8 egg roll wraps
cooking spray

Steps:

Brown ground pork along with minced garlic, ginger and olive oil.
While meat is browning, shred cabbage and carrots.
Once meat has cooked through add cabbage and carrots and if desired a bit of sesame oil.
Once veggies are cooked a bit, add your broth, enough to cover all the cabbage and then a bit more, and add soy sauce, how much depends on your taste and how salty your canned broth is.
Bring your soup to a boil, and then simmer until your egg roll wrappers are done.
cut egg roll wrappers into strips and place on a sprayed pan. Bake at 325 for about 10 minute or until they are crispy and just browned.
Serve soup with more soy sauce if desired, and top with crispy egg roll wraps!

Nutrition Facts : Calories 356.7, Fat 15.5, SaturatedFat 5.1, Cholesterol 56.2, Sodium 2020.1, Carbohydrate 27.6, Fiber 3.3, Sugar 4.9, Protein 26

EGG ROLL SOUP

Egg Roll Soup image

Got this off of a great blog http://athousandsoups.blogspot.com. The whole family enjoyed it. Fry up the egg roll strips, it's so worth it.

Provided by crabgrass annie

Categories Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil, plus more (for frying)
2 lbs boneless pork ribs, sliced thin (chicken is fine, too)
4 garlic cloves, minced
1 small head of cabbage, shredded (about 6 cups)
2 small carrots, shredded (about 1 cup)
1 small bunch green onion, sliced (about 1/2 cup)
8 cups chicken stock (I used 50-50 veggie & beef stock instead)
1 teaspoon ginger, freshly grated
1/4 cup soy sauce, plus more for serving
10 egg roll wraps, cut into thin strips

Steps:

Heat oil in a large soup pot and saute pork until no longer pink.
Add garlic and cook until fragrant.
Toss in remaining ingredients (except egg roll wrappers) and bring to a boil.
Reduce to a simmer and cook for 30 minutes until vegetables are soft.
Meanwhile, cook strips of egg roll wrapper in hot oil in small batches until browned and crisp. This only takes a minute or so per batch.
Drain well on paper toweling.
When soup is done, ladle into bowls and top with fried egg roll wrappers and extra soy sauce, if needed.

Nutrition Facts : Calories 541.3, Fat 28.3, SaturatedFat 8.7, Cholesterol 89, Sodium 1165.6, Carbohydrate 39, Fiber 3.3, Sugar 7.7, Protein 31.7

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