Egg Roll Soup
From ravenseyes 16 years ago
- 20 minutes to make
- Serves 8
I was making egg rolls one day and leftover mixture and no more wraps - oh what to do - Make soup of course and it was a big hit Jimmie took it to work and I have had orders for it coming in ever since
Ingredients
- 1 1/2 tsp ginger (fresh minced) shopping list
- 1 tsp garlic (minced) shopping list
- 2 cups cabbage (nappa, shredded) shopping list
- 2 cups bean sprouts (mung sprouts work best) shopping list
- 3/4 cup carrot (julienned) shopping list
- 1 1/2 cup green onion (diced on the bias) shopping list
- 3 Tbsps oyster sauce shopping list
- 1/4 tsp red pepper flakes shopping list
- 1/2 tsp soy sauce shopping list
- 12 cups chicken stock (homemade if you have or low sodium canned) shopping list
- 1/4 cup diagonal cut scallions for decorations shopping list
How to make it
- In a large wok style pan stir fry the first 6 ingrediants, in 2 tsps of olive oil (or peanut oil) Stir in Oyster sauce, pepper flakes and soy sauce. Cook down for 2 mins.
- Add Chicken stock and you have a prefect vegetarian style soup - now if you want to jazz it up a bit you could add 2 cups of cooked and diced shrimp or chicken - let your imagination be your limit.
The Rating
Reviewed by 5 people-
Sounds wonderful, some of my best soups are left overs, I am just impressed you wrote a recipe down, thanks for a great post...:)
gagagrits
in Irmo loved it
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I agree with all of the above! sounds yum!
midgelet
in Whereabouts loved it
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This sounds very good. I love anything with an Asian twist.
gapeach55
in Covington loved it
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