Best 4 Egg Roll Soup Recipes

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

BEST EGG ROLLS

Steps:

• Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
• In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
• Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
• Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

EGG ROLL SOUP

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!

EGG ROLL SOUP

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.