Egg Roll Soup

I already have a feeling you’re going to LOVE this egg roll soup! It’s savory and delicious, and easy to make in one pot on the stovetop. I sautéed onions, garlic, and ginger, then added ground pork, shredded cabbage, and carrots. Everything simmers together in a savory broth infused with Asian flavors, and it’s ready to serve with a rainbow crunch salad in a little over 30 minutes.

• 1 tablespoon toasted sesame oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon minced ginger
• 1 pound ground pork, chicken, or turkey
• 1 teaspoon kosher salt
• 1 1/2 cups freshly grated carrots (approx 3 large)
• 1 bag of cole slaw mix (or approx 5 cups shredded cabbage)
• 6 cups chicken stock
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce, optional
• 1 tablespoon rice wine vinegar
• Green onion, chili crisp, and crispy wonton strips to serve