Egg Roll Soup
All the fabulous flavors found in an egg roll but in a hearty bowl of soup that will warm your belly on a cold winter's night.
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.