Egg Roll Soup
egg wrappers ingredients:
3 eggs
3 tablespoons water
salt to taste
egg roll filling:
150 grams tofu
50 grams minced shrimp
1 clove garlic
1 scallion, finely sliced
1 egg white
½ teaspoon fish sauce
½ teaspoon salt
¼ teaspoon white pepper powder
¼ teaspoon sugar
soup ingredients:
4 cloves garlic,fried in whole, ground
2 litre chicken stock
3 teaspoons salt
½ teaspoon white pepper powder
1 teaspoon nutmeg powder
½ teaspoon sugar
50 grams glass noodles,soaked
3 carrots, sliced diagonally
1 celery, chopped
1 scallion, chopped
1. Egg wrapper: Mix well egg wrappers ingredients. Make thin wrappers on a flat pan. Set aside.
2. Mix all egg roll fillings ingredients.
3. Spread filling on the wrappers. Roll it using a plastic sheet. Steam it for 15 minutes. Remove from heat. Slice it diagonally.
4. Soup: Boil garlic in chicken stock along with salt, pepper, nutmeg, and sugar.
5. When it boils, add in glass noodles and carrots. Boil until all ingredients are well-cooked.
6. Add in egg rolls, scallion, and celery. Cook it quickly until all ingredients are well-cooked.
7. Egg Roll Soup is ready to serve.