Egg Roll Soup (w/o the fried spring roll)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 395.0
- Total Fat: 7.6 g
- Cholesterol: 178.9 mg
- Sodium: 683.2 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 7.3 g
- Protein: 45.4 g
View full nutritional breakdown of Egg Roll Soup (w/o the fried spring roll) calories by ingredient
Introduction
Much of the ingredients are "to taste". The ingredients minus the broth after cooked can be wrapped to make fried egg rolls. However, the healthier version is to eat the veggies and broth. Don't wrap or fry anything. Soo good. Much of the ingredients are "to taste". The ingredients minus the broth after cooked can be wrapped to make fried egg rolls. However, the healthier version is to eat the veggies and broth. Don't wrap or fry anything. Soo good.Number of Servings: 8
Ingredients
-
Olive oil to cook chicken, onions, and garlic (just enough for that)
Soy is to taste
Old bay is to taste, same with salt and pepper
Usually made with 5 potatoes, but I cut back to cut down on carbs.
Directions
Snap green beans, then clean
Cut potatoes into 1 x 1 cubes "bite size"
Peel and rinse shrimp
Cut chix into bite size pieces
Cut cabbage into about 5 pieces (dont need to small)
Coat deep pan bottom in olive oil (maybe 1/3 c)
Crush garlic and throw in pan
Cook onions and garlic until clear
Add Chix and a little pepper and salt
Add Old Bay
Add soy sauce 1/4 c or so to taste
Cook chicken until done
In a very large cookin gpot throw mix into it
Add about 9 cups of water or until chicken covered (if want to cook rice with it, use 9 cups, if want mostly veggies, just use about 5 cups of water or until chicken covered)
When water boils add potatoes
Boil again for 5 minutes
Add string bean and let potatoes get soft
Add cabbage and cook until soft
Add shrimp, then bean sprout (so still hard)
After chicken done - for fried rice
12 dozen eggs (scrambled
Add shrimp
Drain off water and save
Add rice from steamer/rice cooker
If too dry add saved water
Serving Size: at least 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DDUNFORD.
Cut potatoes into 1 x 1 cubes "bite size"
Peel and rinse shrimp
Cut chix into bite size pieces
Cut cabbage into about 5 pieces (dont need to small)
Coat deep pan bottom in olive oil (maybe 1/3 c)
Crush garlic and throw in pan
Cook onions and garlic until clear
Add Chix and a little pepper and salt
Add Old Bay
Add soy sauce 1/4 c or so to taste
Cook chicken until done
In a very large cookin gpot throw mix into it
Add about 9 cups of water or until chicken covered (if want to cook rice with it, use 9 cups, if want mostly veggies, just use about 5 cups of water or until chicken covered)
When water boils add potatoes
Boil again for 5 minutes
Add string bean and let potatoes get soft
Add cabbage and cook until soft
Add shrimp, then bean sprout (so still hard)
After chicken done - for fried rice
12 dozen eggs (scrambled
Add shrimp
Drain off water and save
Add rice from steamer/rice cooker
If too dry add saved water
Serving Size: at least 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user DDUNFORD.