Egg Roll Soup

I have no idea why I didn't take a picture of this egg roll soup from a Thousand Soups. My best guess is that after the first bite I was too busy shoving more and more bites into my mouth to think of where my camera might be.

This soup really truly tastes like an egg roll. Now, I've had some really disgusting egg rolls and some scrumpdidilyumptious ones. A bad egg roll can be really bad. No worries here with this soup, it tastes awesome.


I thought that the soup made quite a bit. The leftovers froze well and tasted just as good reheated as they did the first time around.


I only made one minor change to the recipe. I made fried wonton strips instead of egg roll strips. The shorter strips were not only easier to fry, but a lot easier to pile onto the soup. Although, negatively, they were also a lot easier to burn in the frying process. Leave those strips unattended for a few extra seconds and you'll have yourself some burnt egg roll/wonton strips.

Egg Roll Soup from a Thousand Soups
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

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.