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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