Turn your favorite takeout appetizer into a complete meal with this egg roll soup recipe. Shredded veggies, ground pork, and a flavorful broth all contribute to making this easy 30-minute soup.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

total:
30 mins
Servings:
6
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Brush both sides of egg roll wrappers with oil. Cut each into 4 squares; arrange on a baking sheet. Bake 4 to 6 minutes or until brown, turning once.

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  • Meanwhile, in a 4- to 5-qt. Dutch oven cook ground pork, onions, carrots, ginger, and garlic over medium-high heat until meat is browned. Drain off fat. Stir in broth, soy sauce, salt, and pepper.

  • Bring to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in cabbage and water chestnuts. Cook and stir 1 to 2 minutes or until cabbage is wilted. Top servings with egg roll crisps and, if desired, drizzle with mustard.

Nutrition Facts

358 calories; total fat 18g; saturated fat 6g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 57mg; sodium 996mg; potassium 816mg; carbohydrates 28g; fiber 2g; sugar 4g; protein 20g; trans fatty acid 0g; vitamin a 87IU; vitamin c 11mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 0mg; folate 60mcg; vitamin b12 0mcg; calcium 71mg; iron 2mg.
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