Egg Roll Soup

Name: Egg Roll Soup
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

10 ingredients

7 steps

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

Directions

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.