If you love a crispy deep fried egg roll, you are going to love this easy to make soup. It’s got all the same veggies you find in an egg roll and it’s even topped with crispy fried wontons. Those crispy wonton strips are a wonderful crunchy topping that give this soup a lovely contrast of textures. The asian inspired flavored broth is packed with good for you veggies making this a complete meal in a bowl. Yes you can have egg rolls for dinner if you transform them into a mouthwatering soup.
Make crispy wonton strips:
Heat vegetable oil in a sauce pan over medium high heat. Slice wonton wrappers into strips.
Add wonton strips and fry them until they’re golden brown, about 1-2 minutes. Do not crowd the pan, cook the strips in batches if needed.
Transfer fried wonton strips to a paper towel lined plate to drain. Set aside.
Make the soup:
Place 1 tablespoon olive oil in a large dutch oven pot over medium heat.
When the oil is hot add breakfast sausage. Cook sausage until its browned and cooked through, breaking it up with a wooden spoon into bite sized crumbles as it cooks.
Scoop out the cooked sausage and transfer it to a bowl. Set aside.
Add another tablespoon of olive oil to the pan if needed.
Add onion, and cook until soft, scraping up any browned bits in the bottom of the pan.
Add celery and carrots to the pan. Cook for about five minutes or until vegetables start to soften. Add minced garlic and ginger and cook until fragrant, stirring constantly.
Add cabbage, chicken broth, sliced mushrooms, and return the cooked pork sausage to the pot.
Stir in Shaoxing cooking wine, hot sauce, rice vinegar, and soy sauce. If you’re not familiar with Shaoxing cooking wine you should be able to find it at most supermarkets that have a good asian food section. It’s easy to find at any asian market, but if you have trouble finding it, you can substitute with a cooking sherry instead.
Bring soup to a simmer and cook for 15-20 minutes or until cabbage and carrots are tender.
Turn off heat and stir in toasted sesame oil. Taste broth and season with salt and pepper if needed. Stir to combine.
To serve top each bowl of soup with a sprinkle of green onions and a handful of fried wonton strips.
This soup is a delightful asian inspired meal. The sausage and veggies give it enough substance to make it a meal. The chopped green onions give it a fresh bite and the crunchy fried wontons make it just so darn fun to eat. Give this soup a try, we love it and I know you will enjoy it too!
Egg Roll Soup
Equipment
- large Dutch oven pot
Ingredients
- 1 cup vegetable oil
- 8-10 wonton wrappers, sliced into strips
- 1 lb pork breakfast sausage
- 2 tbsp olive oil
- 1 cup yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- ½ head green cabbage, cored and chopped
- 64 oz chicken broth
- 7 oz can of sliced mushrooms
- 2 tbsp rice vinegar
- 2 tbsp Shaoxing cooking wine
- 1 tbsp soy sauce
- ½ tsp hot sauce
- 1 tsp toasted sesame oil
- 4 stalks green onions, sliced
Instructions
Make crispy wonton strips:
- Heat vegetable oil in a sauce pan over medium high heat.
- Add wonton strips and fry until golden brown, about 1-2 minutes. Do not crowd pan, cook in batches if needed.
- Transfer fried wonton strips to a paper towel lined plate to drain. Set aside.
Make soup:
- Place 1 tablespoon olive oil in a large dutch oven pot over medium heat.
- When the oil is hot add breakfast sausage. Cook sausage until browned and cooked through breaking it up with a wooden spoon into small crumbles as it cooks.
- Scoop out cooked sausage and transfer it to a plate. Set aside.
- Add another tablespoon of olive oil to the pan if needed.
- Add onion, celery and carrots to the pan. Cook for about five minutes or until vegetables start to soften.
- Add minced garlic and cook until fragrant, stirring constantly.
- Add cabbage, chicken broth, mushrooms, Shaoxing cooking wine, rice vinegar, soy sauce, ginger, hot sauce, and return cooked pork sausage to the pot.
- Bring soup to a simmer and cook for 15-20 minutes or until cabbage and carrots are tender.
- Turn off heat and stir in toasted sesame oil. Taste broth and season with salt and pepper if needed. Stir to combine.
- To serve top each bowl of soup with a sprinkle of green onions and a handful of fried wonton strips.
Did You Make This?
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