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Egg Roll Soup
Egg Rolls are a yummy treat when eating Chinese Food. This Egg Roll Soup was so good.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings
3
people
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
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:
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.