Eggroll Soup

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Friends, we have made it through the blistering summer. As we approach cooler nights I am inspired to cook a big pot of soup. If you’ve been following this recipe blog for a while you’ll know that I’ve not done a great job of posting consistently. This means I have about a year’s worth of goodies stashed away to get up on this site. The recipe you find here is one that has become a family favorite during my absence.  It satisfies the craving for Chinese take-out while also packing in veggies. The added bonus for my family is that Perry, my husband, gets to take a few servings for lunch to warm and fuel him up after a long morning of diving in the chilly Pacific. This soup features the flavor you’d find in traditional eggrolls with a nice crunch from wonton toppers. Cut the sodium by using vegetable broth or low sodium chicken broth and you’ve got yourself a hearty and healthy dinner option. Also, add any additional vegetables that appeal to you. Some ideas include mushrooms, bean sprouts, and even diced water chestnuts. Truly, you can tailor this soup to your taste.

Serves:  8-10    Time:  45 minutes   

Ingredients:

  • 1 lb. ground pork
  • 2 tbsp cooking oil, I prefer olive oil
  • 1 medium white onion, chopped
  • 2 medium carrots, peeled and sliced into 1/2 inch rounds
  • 6 cloves of garlic (you know me, I use an excess of garlic. If you are not a garlic fan cut this back to 3 cloves)
  • 1 small green savoy cabbage, sliced into bite-sized strips
  • 8-10 cups of vegetable or low-sodium chicken broth
  • 3 tbsp ginger, ground
  • 2 tsp sesame oil
  • Optional: wonton salad toppers (you’ll find these by the croutons at the grocery store), sriracha for heat

Directions:

  1. In a large pot, cook the pork over medium heat for about 6 minutes or until lightly browned. Once cooked, remove the pork from the pot and set aside.
  2. To the same pot, add the cooking oil and onion, sauteing for about 6 minutes.
  3. Add carrots and garlic, sauteing for an additional 2 minutes
  4. Add the cabbage, broth, ginger and cooked pork. Stir to combine.
  5. Continue to cook the soup until it starts to simmer. Reduce heat, cover and simmer for 15 minutes.
  6. Stir in the sesame oil before serving.
  7. Top with optional wonton strips and/or sriracha and enjoy!

*Photo is an original belonging to me.

**Recipe adapted from https://www.gimmesomeoven.com/egg-roll-soup/

 

 

Baked Eggrolls

263983_10200250275437662_815732732_nMy newest obsessions are eggroll and wonton wrappers. They are so easy to work with and you can fill them with virtually anything. It is a great way for me to trick my son into eating veggies and my husband loves every single bite. I was a little unsure if I should try making eggrolls because they just seem like a lot of work.  In my mind lots of things could have gone wrong. As per usual the only thing that was wrong was me haha! These are not only tasty but also guilt free at only 150 calories per serving. So to my friends out there who love Chinese takeout but are counting calories here is the answer to your problem! I loved that these were crispy without all the grease and the veggies tasted ultra fresh which was also a plus. I was satisfied after 2 of them and had lots left over. They keep well but I would suggest reheating in the oven to keep them crisp.

Serves: 8        Calories: 150 for 2 eggrolls

Ingredients:

– 2 cups grated carrots

– 1-14.5oz can of bean sprouts

– 1/2 cup of chopped water chestnuts

–  1/4 cup of chopped green bell pepper

– 1/4 cup chopped green onion

– 1 clove of garlic, minced

– 2 cups finely diced cooked chicken

– 4 tsp cornstarch

– 1 tbsp water

– 1 tbsp light soy sauce

– 1 tsp canola or olive oil

– 1 tsp brown sugar

– 1 pinch cayenne pepper

– 16 eggroll wrappers (You can get these at your regular market usually either by the refrigerated gourmet pastas or where they keep vegetarian foods next to tofu)

– nonstick cooking spray.

Directions:

1.) Preheat oven to 425 degrees and lightly spray a cooking sheet. (Don’t go crazy with the spray.. Remember these are baked eggrolls not fried eggrolls haha!)

2.) Coat a large skillet with nonstick cooking spray and heat over medium. Add the carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic. Cook for approximately 3 minutes (You want the veggies to be a little crisp). Stir in chicken and cook until heated through (approximately 3-5 minutes).

3.) Combine cornstarch, water, soy sauce, 1 tsp oil, brown sugar, and cayenne in a small bowl. Stir into chicken mixture and bring to a boil over high heat. Constantly stirring, cook until the sauce is thickened (about 2 minutes). Remove from heat.

4.) Spoon 1/4 cup of chicken mixture onto the bottom 1/3 half of an eggroll wrapper. Fold the sides towards the center and roll tightly. Place seam side down on your baking sheet. Continue with the rest of the wrappers.

OPTIONAL: If you want a little extra crisp very lightly spritz the tops of the eggrolls with cooking spray.

5.)  Bake until golden brown (10-15 minutes)

6.) Serve with soy sauce or spicy mustard and enjoy!

*Original recipe can be found at http://www.allrecipes.com

**Photo is an original taken by me