Soup with Egg Rolls 🍲🥭
Julian ColePrepare the Pork: Warm the vegetable oil in a big Dutch oven or saucepan over medium heat. Once browned, add the ground pork and crumble it with a spoon. If needed, remove any surplus fat.
Spice Things Up: Toss the pork in the saucepan with the minced garlic, chopped onion, and grated ginger. To make the onions transparent and release their fragrance, sauté for two or three minutes.
Toss in the chicken broth and the chopped cabbage, carrots, and green onions. Then, add the vegetables and the broth. Add the rice vinegar, sesame oil, and soy sauce, and stir to combine. After the soup comes to a boil, lower the heat and let it simmer.
Reduce heat and simmer for 15 to 20 minutes, or until veggies are soft. Add more salt and pepper to taste.
Place the order: Serve hot, topping each dish with a dollop of soup and topping with sesame seeds, additional green onions, or crispy wonton strips. Indulge in the comfort of this bowl of deconstructed egg roll.
Ten minutes for preparation, thirty minutes for cooking, and forty minutes for the whole process.
Servings: 6 | Calories: 250 per serving
A little more sesame oil drizzled on top just before serving can enhance the taste.
To make it lighter, you may use ground chicken or turkey for the pork.