Who doesn't love egg rolls? Vegetable egg rolls are my favorite served along side a bowl of either egg drop soup or hot and sour soup. However, if presented with a meat pork or chicken egg roll I would be hard pressed to decline the invite. Baked egg rolls are good but fried are the best!
Wanting egg rolls but not having access to frozen varieties or fresh from a restaurant take out, I landed on Egg Roll Soup instead. Simple, easy to make soup on a busy week night dinner as we prepare for the upcoming holidays sounded perfect especially since all ingredients were on hand.
Modifications Made: Before adding the ground pork, I first sauteed 1/2 white onion to ensure it was fully cooked as I do not car for onion crunch in my meals. Garlic was doubled, cabbage and carrots were diced small to quicken cook time, and everything else was followed as stated.. Diced green onions were tossed in directly before serving.
Scaled for Likability: Good
This recipe should not be rushed as a quick dinner meal. It tasted like egg drop soup with veggies instead of eggs. Cutting the cabbage and carrots in long thick strips would enhance the egg roll appearance. With larger pieces of vegetables, longer cook times would allow the flavors to meld creating one flavor while reducing the stock quantity providing a richer base broth. Finally, the addition of fried wonton strips would create the much needed crunch to fulfill the egg roll experience.