Egg Roll Soup
Turn your favorite appetizer into a delicious soup! Spicy pork sausage and diced veggies simmered in a flavorful broth, topped with sesame seeds, green onions, and crunchy wonton strips, enjoy!
Servings: 6
Ingredients
SOUP:
- 1 lb. ground hot pork sausage
- 2 T. olive oil
- 1 med. yellow onion peeled and diced
- 2 med. carrots peeled and diced
- 3 cloves garlic minced
- 1 sm. head green cabbage chopped into bite-sized pieces
- 8 c. chicken or vegetable stock
- 1 T. freshly grated ginger
- 1 tsp. toasted sesame oil
GARNISHES:
- Toasted sesame seeds
- Thinly sliced green onions
- Fried egg roll wrappers or store-bought wonton strips
Instructions
- In a large pot over medium heat cook the sausage for 5-6 minutes, stirring occasionally, breaking up the sausage until browned. Use a slotted spoon to transfer the sausage to a plate and set aside.
- Add the olive oil and diced onion to the pot, stirring to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic, sauté for 2 more minutes, stirring occasionally. Add the cabbage, stock, ginger, and cooked sausage, stir to combine.
- Continue cooking until the soup reaches a simmer. Reduce the heat to medium-low, cover, and simmer for 12-15 minutes, or until the carrots and cabbage are nice and tender.
- Stir in the sesame oil until combined. Taste and season the soup with a few generous pinches of salt and black pepper as needed.
- Serve warm garnished with sesame seeds, green onions, and crispy wonton strips.
Notes
To make homemade wonton strips, cut the egg roll wrappers into desired shape/size. Then briefly fry in vegetable oil until golden.