Egg Roll Soup: A Warm and Flavorful Twist on a Classic Favorite

In a large pot, heat the sesame oil over medium-high heat.
Add the ground pork (or chicken) to the pot and cook until browned, breaking it up into small pieces as it cooks. This should take about 5-7 minutes.
Add the diced onion, minced garlic, and grated ginger to the pot. Cook for another 2-3 minutes until the onion is softened and fragrant.
Step 2: Add the Vegetables
Stir in the shredded cabbage and carrots, and cook for another 3-4 minutes, just until they start to soften.
Pour in the chicken or vegetable broth, soy sauce, rice vinegar, and sugar. Stir to combine.
Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld together. Taste the soup and adjust the seasoning with salt and pepper as needed.
Step 3: Serve
Ladle the soup into bowls and top with sliced green onions and crispy wonton strips or fried noodles for an added crunch.
For extra flavor, drizzle a bit of soy sauce or sesame oil over the top before serving.
Serving and Storage Tips