Easy Wonton Soup With Baked Egg Rolls

Hey everybody! How are the food ruts coming? We are cooking non-stop over here with an occasional take-out order to support local restaurants. I’m trying my very best to come up with new ideas to keep us all entertained and satisfied. A recent favorite meal was homemade egg rolls with wonton soup. The soup was ready in 15 minutes and contained a few of my favorite ingredients – bok choy, shitake mushrooms, and ginger. I added in store-bought wontons at the end. Easy & perfect with a side of egg rolls!

I remember my dad making homemade egg rolls when I was a kid and I thought it looked so hard. Turns out, it’s pretty easy too. Especially if you assign the task of assembling them to the men in the family, lol! No really, I prepared the stuffing. Then, they assembled the egg rolls while I made the soup. It was a team effort and lots of fun for all!

Traditionally, egg rolls are fried, but I wanted to try a healthier option and I didn’t want the house to smell like deep-fried food for days. I’ll admit that fried egg rolls are still my favorite, but this baked version is pretty darn good as well – and no greasy mess to clean. They were delicious served with Chinese mustard (yum!) and sriracha sauce.

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Baked Egg Rolls

Servings 4

Ingredients

• 1 lb. lean ground pork
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 carrot, shredded
• 2 tbsp. soy sauce
• 1 tbsp. corn starch
• 1 tbsp. water
• 1 tsp. sesame oil
• 12 egg roll wrappers – 5 1/2"
• 1 tsp. vegetable oil

Instructions

• Preheat oven to 375°. Cook pork over medium-high heat until no longer pink, breaking up with a spoon. Drain off fat.
• Add onions, garlic, and carrot. Cook over medium heat until the onions are soft.
• In a small bowl, whisk together soy sauce, cornstarch, water, and sesame oil. Pour over cooked mixture, stirring to mix. Let cool slightly.
• Place egg roll wrapper on work surface and brush with water.
• Spoon about 3 tablespoons of filling on bottom third of wrapper, leaving a 1/2" border on the bottom and sides.
• Pull bottom edge over the filling and roll up, pinching ends to seal.
• Place seam side down on parchment-lined baking sheet. Brush with vegetable oil. Bake at 375° for 20 minutes, or until golden and crisp. Serve with siracha sauce or Chinese mustard.

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Easy Wonton Soup

Servings 4

Ingredients

• 6 cups chicken broth
• 1 inch fresh ginger, sliced thin
• 1 clove garlic, minced
• 20 mini frozen wontons
• 1 1/2 cups shitake mushrooms, sliced
• 4 baby bok choy, halved lengthwise and halved
• 1 tbsp. soy sauce
• 1 tsp. sesame oil
• green onions, green parts sliced for garnish

Instructions

• Bring broth to a boil in a large pot.
• Smash the sliced ginger with the side of a knife to bring out the flavor. Add it to the pot along with garlic. Cover and cook for 5 minutes.
• Add the bok choy and partially cook for five minutes. Add the frozen wontons and mushrooms. Simmer for 2-3 minutes until wontons are heated through and bok choy is tender and wilted.
• Stir in soy sauce and sesame oil.
• Divide into 4 bowls and garnish with fresh onions.