Egg Rolls are a yummy treat when eating Chinese Food. Today, I am taking that yummy inspiration to create an Egg Roll Soup.

 

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Egg Roll Soup BigOven - Save recipe or add to grocery list Yum
Egg Rolls are a yummy treat when eating Chinese Food. This Egg Roll Soup was so good.
Prep Time 10 minutes
Cook Time 30 - 35 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 30 - 35 minutes
Servings
people
Ingredients
Recipe Notes

This Egg Roll Soup was created in my Instant Pot.

Egg Roll Soup

Ingredients:

  • 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

Directions:

  1. Prepare the vegetables (carrots, cabbage, onions, celery and bell peppers).
  2. Add olive oil to the instant pot.
  3. Set setting to sauté.
  4. Once the oil is heated, sauté the pork in the Instant Pot. About 3 - 5 minutes.
  5. Season the pork with Salt, Black Pepper, Onion Powder and Garlic Powder. Stir.
  6. Remove the Pork and set aside.
  7. Sauté the onions, bell peppers, celery, carrots and cabbage. Stirring often. About 7 - 10 minutes.
  8. Add ground pork back to the instant pot. Stir.
  9. Add the chicken stock. Stir.
  10. Set instant pot to Soup setting.
  11. Add the Soy Sauce, Rice Vinegar, Fish Sauce and Ground Ginger. Stir.
  12. Cover with regular clear lid if you have it.
  13. Cook for about 20 - 25 minutes.
  14. Half way through taste. If necessary add additional seasoning. I added a little more salt at this point.
  15. Garnish with chives and crispy wontons.
  16. Enjoy.

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