Savory Beef Egg Roll Delight (Printable Version)
Hearty Asian-fusion beef and cabbage soup topped with crispy fried wrapper strips and scallions.
# What You Need:
→ Meats
01 - 1/2 lb ground beef
→ Vegetables
02 - 2 cups shredded green cabbage (about 5 oz)
03 - 1 large carrot, julienned
04 - 1 small onion, diced
05 - 2 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 tsp fresh ginger, grated
→ Broth & Seasoning
08 - 5 cups beef broth
09 - 2 tbsp soy sauce
10 - 1 tbsp rice vinegar
11 - 1 tsp sesame oil
12 - 1/2 tsp ground black pepper
13 - 1 tbsp hoisin sauce (optional)
→ Garnish & Add-ins
14 - 6 egg roll wrappers, cut into strips
15 - 1 tbsp vegetable oil (for frying)
16 - Sesame seeds (optional)
17 - Additional green onions, sliced
# Directions:
01 - In a large pot over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
02 - Add diced onion, garlic, and ginger to the pot. Sauté for 2-3 minutes until fragrant.
03 - Stir in the carrot and cabbage. Cook for another 3-4 minutes until softened.
04 - Pour in the beef broth, soy sauce, rice vinegar, hoisin sauce (if using), sesame oil, and black pepper. Bring the soup to a gentle boil, then reduce heat and let simmer for 15 minutes.
05 - Meanwhile, in a skillet, heat vegetable oil over medium-high heat. Fry the egg roll wrapper strips in batches until golden and crispy, about 30-60 seconds per side. Drain on paper towels.
06 - Taste the soup and adjust seasoning as needed.
07 - Ladle the soup into bowls, top with crispy egg roll strips, green onions, and sesame seeds if desired. Serve immediately.
# Expert Tips:
01 -
- All the flavors of a crispy egg roll packed into a spoonable, comforting soup that comes together in under an hour.
- The crispy fried wrapper strips on top will make everyone at the table reach for seconds before the bowls are even set down.
02 -
- Fry the wrapper strips at the very last minute because they go soft quickly once they hit the steam from the soup.
- Do not skip draining the excess fat from the beef or the broth will taste greasy instead of clean and savory.
03 -
- Freeze the ginger before grating it and you will get a fine paste that disappears right into the broth with zero stringy bits.
- Cut the egg roll wrappers with kitchen shears instead of a knife for faster, more even strips that fry uniformly.