Spring Rolls are rolled appetizers commonly found in Asian cuisines. They are often filled with pork, shrimp, vegetables and rice noodles, wrapped in a spring roll wrapper and served cold or cooked in hot oil. I have taken a traditional recipe and converted it into Spring Roll Soup.
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Ingredients
The following ingredients are needed to make Spring Roll Soup:
2 lbs lean ground pork
1 tbsp olive oil
1 white onion diced
3 cloves garlic minced
1 small green cabbage shredded
6 – 8 cups beef stock
1 tsp crushed red pepper
1 tbsp sugar
1 package beef soup base
Salt and pepper to taste
1 small package vermicelli rice noodles
Most of these ingredients can be found at your local Supermarket, however you may need to look at a specialty Store for the Vermicelli Rice Noodles.
For the crushed red pepper, I have been able to find a spice jar containing crushed red pepper flakes but in the past I have used dried red peppers and have crushed them myself. Depends on what is available when you need it.
How to Make Spring Roll Soup
- Add olive oil to a large stock pot and heat over medium high heat. Add ground pork and scramble fry for 5 – 6 minutes, stirring occasionally until pork is lightly browned.
- Add onion and sauté for approximately 5 minutes. Add carrots and garlic & sauté an additional 2 minutes. Add cabbage, stock, beef soup mix, crushed red pepper, sugar, salt and pepper.
- Continue cooking until soup reaches a boil. Reduce heat to medium low, cover and simmer for 15 minutes until the carrots and cabbage are nice and tender. Taste and season with a few generous pinches of salt.
- Bring water to boil in a medium pot. Add rice noodles and cook for approximately 3 minutes. Strain and set aside for addition to the soup.
- Top with suggested additional toppings and serve
Making Spring Roll Soup ahead
Spring Roll Soup can be made 24 – 48 hours in advance, stored in the refrigerator until ready to use. I tend to reheat food on the Stove or in the oven as I found it stays warmer for longer period of time. Add Spring Roll Soup to a saucepan and heat on the Stove at medium heat. Depending on the amount of soup you are heating, it can take anywhere from 10 – 20 minutes to come to a slow boil.
If you would prefer to heat in a microwave, add Spring Roll Soup to a microwave safe container and reheat to 1 – 2 minutes or longer depending on how much soup you are heating and your individual microwave strength.
Leftovers
Spring Roll Soup makes a perfect leftover lunch the next day. Reheat as I mentioned above in either a pot on the Store or in a microwave safe container in the microwave.
Spring Roll Soup also freezes quiet nicely for several months and when ready to eat, thaw and reheat in either a microwave on over the Stove.
Spring Roll Soup
Equipment
- 1 Large Stock Pot
Ingredients
- 2 lbs Lean Ground Beef
- 1 tbsp Olive Oil
- 1 White Onion Diced
- 3 cloves Garlic Minced
- 1 Small Green Cabbage Shredded
- 8 cups Beef Stock
- 1 tsp Crushed Red Pepper
- 1 tbsp Sugar
- 1 Package Beef Soup Base
- Salt and pepper to taste
- 1 Small Package Vermicelli Rice Noodles
Instructions
- Add olive oil to a large stock pot and heat over medium high heat. Add ground pork and scramble fry for 5 – 6 minutes, stirring occasionally until pork is lightly browned.
- Add onion and sautée for approximately 5 minutes. Add carrots and garlic & sautée an additional 2 minutes. Add cabbage, stock, beef soup mix, crushed red pepper, sugar, salt and pepper.
- Continue cooking until soup reaches a boil. Reduce heat to medium low, cover and simmer for 15 minutes until the carrots and cabbage are nice and tender. Taste and season with a few generous pinches of salt.
- Bring water to boil in a medium pot. Add rice noodles and cook for approximately 3 minutes. Strain and set aside for addition to the soup.
- Top with suggested additional toppings and serve
Notes
- toasted sesame seeds
- thinly sliced green onion
- wonton strips, home made or store bought
