Egg Rolls are a yummy treat when eating Chinese Food. Today, I am taking that yummy inspiration to create an Egg Roll Soup.
Egg Roll Soup
Egg Rolls are a yummy treat when eating Chinese Food. This Egg Roll Soup was so good.
Ingredients
- 1/2 Onions Diced
- 2 tsp Ground Ginger
- 1/2 Red Bell Pepper Diced
- 1 - 2 hand-full Carrots Julienne or desired cut
- 1/2 Green Cabbage Chop
- 2 32 oz Chicken Stock
- Maldon Salt
- Black Pepper
- 1 lb Ground Pork
- Chives Garnish
- 2 tbsp Simple Truth Soy Sauce
- 1/4 tsp Fish Sauce
- 1 tsp Rice Vinegar
- 1/4 tsp Sesame oil
- 1/2 - 1 stalk Celery Diced
- olive oil
- Onion Powder Season to taste
- Garlic Powder Season to taste
- Kosher salt Season to taste
- Crispy Wontons Garnish
Notes
- Onions
- Ground Ginger
- Red Bell Pepper
- Carrots
- Green Cabbage
- Chicken Stock
- Maldon Salt
- Black Pepper
- Ground Pork
- Chives
- Soy Sauce
- Ground Ginger
- Soy Sauce
- Fish Sauce
- Rice Vinegar
- Sesame Oil
- Celery
- Olive Oil
- Prepare the vegetables (carrots, cabbage, onions, celery and bell peppers).
- Add olive oil to the instant pot.
- Set setting to sauté.
- Once the oil is heated, sauté the pork in the Instant Pot. About 3 - 5 minutes.
- Season the pork with Salt, Black Pepper, Onion Powder and Garlic Powder. Stir.
- Remove the Pork and set aside.
- Sauté the onions, bell peppers, celery, carrots and cabbage. Stirring often. About 7 - 10 minutes.
- Add ground pork back to the instant pot. Stir.
- Add the chicken stock. Stir.
- Set instant pot to Soup setting.
- Add the Soy Sauce, Rice Vinegar, Fish Sauce and Ground Ginger. Stir.
- Cover with regular clear lid if you have it.
- Cook for about 20 - 25 minutes.
- Half way through taste. If necessary add additional seasoning. I added a little more salt at this point.
- Garnish with chives and crispy wontons.
- Enjoy.
