So where do you fall on the egg-roll-obsession spectrum? We’re pretty firmly planted in the “fully obsessed” category and will basically do anything to get our hands on those deliciously fried, golden pockets at any given time. We know they’re also relatively simple to make at home, which we’ve tried and loved, but that being said, sometimes we want all the flavor without all the work – we don’t have time for hand rolling egg rolls!
In which case, this egg roll soup is the perfect solution; all the egg roll flavor – plus it’s great for you – and it comes together in under half an hour. Win-win-win. While it might seem like achieving restaurant quality egg roll flavor would entail a time and labor-intensive process, we found that to not be the case at all! 10 ingredients are all you need, with only one ingredient that you might not have on hand already.
Brown your pork, add onion, carrot, garlic and ginger – don’t forget the ginger, it adds such a fresh zing! – then it’s time to add that one, slightly more uncommon ingredients: pure sesame oil. It turns this whole recipe inside out, in the best way possible, and truly transforms it into the egg roll filling of your dreams. In goes the cabbage, then the chicken broth, then you just let it all simmer together and you’re good to go. The cabbage adds a bit more structure and flavor to the soup, the pork takes on the flavor of all the veggies, plus enriches the broth, and you’ve got yourself a healthy soup that you’ll crave all week long, you’ll see.
Egg Roll Soup
Serves 8; 25 minutes
- 1 pound ground pork
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 1/2 teaspoons sesame oil
- 1 small green cabbage, thinly sliced
- 6 cups low-sodium chicken broth
- 1/3 cup green onion, finely chopped, plus more for garnish
- Heat a large stock pot or Dutch oven over medium-high heat and sear ground pork until browned all the way through.
- Add olive oil to pot and sauté onion and carrot for 8-10 minutes, or until softened and translucent, then add garlic and ginger and cook for another 1-2 minutes, or until fragrant.
- Season generously with salt and pepper, then stir in sesame oil.
- Add cabbage, pork and chicken broth, and bring mixture to a boil, then reduce heat, cover and let simmer for 15-20 minutes, or until cabbage is tender.
- Taste and adjust seasoning, as needed, then serve hot, garnished with green onions.
Recipe adapted from Unbound Wellness