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Egg Roll Soup Recipe

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This recipe for Egg Roll Soup, by , is from Julianne's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julianne Young


3 tablespoon oil
3 lb. ground pork
3 small onions, sliced thin ( bag)
3 medium red peppers, sliced thin (1 bag)
2 Tablespoons grated fresh ginger
1 Tablespoon salt
6 cups beef broth
12-18 cups water
1 green cabbage (about 16 ounces, or 4 cups), cored and diced to 1 pieces (1 bag)
6 large carrots (about 2 cups), shredded ( bag)
3 tablespoons coconut aminos or gluten free soy sauce
1 Tablespoon rice wine vinegar

Optional: Add rice

Cook 2 c. Rice, 2 c. water, 2 T oil, and 1 t. salt on high pressure for 5 min. Let sit for 10 min. Then do a quick release of pressure.

While rice is cooking, heat a large pot over medium-high heat. Once hot add oil and brown pork, about 8 minutes.

Lower heat to medium, add another splash of oil if the pot is dry and then add onion, red pepper, ginger and salt. Stir and cook until vegetables beginning to soften, about 5 minutes.

Add the broth and water and scrape up any browned bits. Add cabbage, carrots and bring to a boil. Then reduce heat to medium and cook until the vegetables have softened, about 8 minutes.

Add rice, soy sauce, rice wine vinegar, and salt and pepper to taste.




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