Spring Roll Soup
SpringRolls are rolled appetizers commonly found in Asian cuisines. They are oftenfilled with pork, shrimp, vegetables and rice noodles, wrapped in a spring rollwrapper and served cold or cooked in hot oil. I have taken a traditional cookedSpring Roll recipe and converted it into Soup.
Course Soup
Cuisine Chinese
- 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
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
Additional toppings
- toasted sesame seeds
- thinly sliced green onion
- wonton strips, home made or store bought
To save time, instead of using a cabbage and shredding yourself, use a bag of Coleslaw Mix