Egg Roll Soup

Egg Roll Soup

It's no secret by now that I am fond of de-constructing foods and putting them into soup form. Check out Pierogi Chowder and Philly Cheesesteak Soup to get an idea for what I do. I think egg rolls are one of the best foods ever and I had it in my head for some time to make a soup resembling one.

This soup is to-die-for! I mean it. It tastes exactly like the egg rolls I make and the crisp egg roll wrapper strips are so good the kids ate a tray of them without anything else. You can buy fried noodles if you wish, but there is no comparison to the ones made with egg roll wrappers. They are thinner and crispier than the store-bought ones.

There are very few ingredients here, but the flavor is huge. No need for added salt, the soy sauce and stock handle that end very well.

Egg Roll Soup

Printable Recipe

Prep Time: 15 minutes

Total Time: 45 minutes

Serves: 8

2 Tablespoons vegetable oil plus more for frying

2 pounds boneless pork ribs - sliced thin (chicken is fine, too)

4 garlic cloves - minced

1 small head cabbage - shredded (about 6 cups)

2 small carrots - shredded (about 1 cup)

1 small bunch green onions - sliced (about 1/2 cup)

8 cups chicken stock

1 teaspoon freshly grated ginger

1/4 cup soy sauce - plus more for serving

10 egg roll wrappers cut into thin strips

1. Heat oil in a large soup pot and saute pork until no longer pink.

2. Add garlic and cook until fragrant.

3. Toss in remaining ingredients (except egg roll wrappers) and bring to a boil.

4. Reduce to a simmer and cook for 30 minutes until vegetables are soft.

5. 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.

6. Drain well on paper toweling.

7. When soup is done, ladle into bowls and top with fried egg roll wrappers and extra soy sauce, if needed.