Egg Roll Soup Recipes

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EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)



Egg Drop Soup (Better than Restaurant Quality!) image

After many many trips to different Chinese restaurants looking for a good bowl of egg drop soup, I decided to take it upon myself to create what I feel is the ultimate in egg drop soup. I hope you enjoy it as much as I do!

Provided by Darren

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 10m

Yield 1

Number Of Ingredients 10

1 cup chicken broth
¼ teaspoon soy sauce
¼ teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoons water
1 egg, beaten
1 drop yellow food coloring
1 teaspoon chopped fresh chives
⅛ teaspoon salt
½ teaspoon ground white pepper

Steps:

  • In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Nutrition Facts : Calories 111.8 calories, Carbohydrate 4.8 g, Cholesterol 191 mg, Fat 6.7 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 1395.7 mg, Sugar 1.4 g

BEST EGG ROLLS



Best Egg Rolls image

These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.

Provided by Angela Hamilton

Categories     Appetizers and Snacks     Wraps and Rolls     Egg Roll Recipes

Yield 8

Number Of Ingredients 10

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds

Steps:

  • Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
  • In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
  • Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
  • Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g

EGG ROLL SOUP



Egg Roll Soup image

Everything you love about an egg roll, with out all the hassle of ROLLING! This quick, and simple soup is very tasty. In fact it tastes JUST like an egg roll! It is also a pretty frugal recipe and not to bad for you either! I hope you can enjoy this and change it to fit your personal flavors! Omit the meat to make this for non meat eaters!

Provided by Clorissasue

Categories     Asian

Time 30m

Yield 1 bowl, 8-10 serving(s)

Number Of Ingredients 10

1 lb ground pork
3 garlic cloves, minced
2 teaspoons ground ginger
1 tablespoon olive oil
1 small head of cabbage, shredded
2 carrots, shredded
1/2 cup soy sauce (more or less depending on saltiness of chicken broth)
8 cups chicken broth (more or less depending on size of cabbage)
8 egg roll wraps
cooking spray

Steps:

  • Brown ground pork along with minced garlic, ginger and olive oil.
  • While meat is browning, shred cabbage and carrots.
  • Once meat has cooked through add cabbage and carrots and if desired a bit of sesame oil.
  • Once veggies are cooked a bit, add your broth, enough to cover all the cabbage and then a bit more, and add soy sauce, how much depends on your taste and how salty your canned broth is.
  • Bring your soup to a boil, and then simmer until your egg roll wrappers are done.
  • cut egg roll wrappers into strips and place on a sprayed pan. Bake at 325 for about 10 minute or until they are crispy and just browned.
  • Serve soup with more soy sauce if desired, and top with crispy egg roll wraps!

Nutrition Facts : Calories 356.7, Fat 15.5, SaturatedFat 5.1, Cholesterol 56.2, Sodium 2020.1, Carbohydrate 27.6, Fiber 3.3, Sugar 4.9, Protein 26

EGG ROLL SOUP



Egg Roll Soup image

Got this off of a great blog http://athousandsoups.blogspot.com. The whole family enjoyed it. Fry up the egg roll strips, it's so worth it.

Provided by crabgrass annie

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil, plus more (for frying)
2 lbs boneless pork ribs, sliced thin (chicken is fine, too)
4 garlic cloves, minced
1 small head of cabbage, shredded (about 6 cups)
2 small carrots, shredded (about 1 cup)
1 small bunch green onion, sliced (about 1/2 cup)
8 cups chicken stock (I used 50-50 veggie & beef stock instead)
1 teaspoon ginger, freshly grated
1/4 cup soy sauce, plus more for serving
10 egg roll wraps, cut into thin strips

Steps:

  • Heat oil in a large soup pot and saute pork until no longer pink.
  • Add garlic and cook until fragrant.
  • Toss in remaining ingredients (except egg roll wrappers) and bring to a boil.
  • Reduce to a simmer and cook for 30 minutes until vegetables are soft.
  • Meanwhile, cook strips of egg roll wrapper in hot oil in small batches until browned and crisp. This only takes a minute or so per batch.
  • Drain well on paper toweling.
  • When soup is done, ladle into bowls and top with fried egg roll wrappers and extra soy sauce, if needed.

Nutrition Facts : Calories 541.3, Fat 28.3, SaturatedFat 8.7, Cholesterol 89, Sodium 1165.6, Carbohydrate 39, Fiber 3.3, Sugar 7.7, Protein 31.7

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