Egg roll soup is a delightful twist on the classic egg roll, capturing all the flavors in a comforting, low-carb broth. Perfect for chilly evenings, this soup is hearty and satisfying without the extra carbs. It’s a great way to enjoy the taste of egg rolls without the guilt, and it’s sure to be a hit with family and friends.
This soup pairs beautifully with a simple side salad or some steamed vegetables. For a bit of crunch, consider serving it with a few low-carb crackers. If you’re hosting a gathering, a platter of fresh veggies with a creamy dip would complement the soup nicely.
Ingredients
1 tablespoon olive oil
1 pound ground pork
1 small onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
4 cups chicken broth
1 small head of cabbage, shredded
1 large carrot, julienned
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
2 green onions, sliced for garnish
1 pound ground pork
1 small onion, diced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
4 cups chicken broth
1 small head of cabbage, shredded
1 large carrot, julienned
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
2 green onions, sliced for garnish
Directions
ADVERTISEMENT
