Dinner

Egg Roll Soup (w/o the fried spring roll) is for Dinner.

Egg Roll Soup (w/o the fried spring roll) takes 30 minutes to prepare.

Egg Roll Soup (w/o the fried spring roll) takes 60 minutes to cook.

Egg Roll Soup (w/o the fried spring roll) makes 8 servings.

The ingredients for Egg Roll Soup (w/o the fried spring roll) are:

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.

Here is how you make Egg Roll Soup (w/o the fried spring roll):

Snap green beans, then cleanCut potatoes into 1 x 1 cubes "bite size"Peel and rinse shrimpCut chix into bite size piecesCut 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 panCook onions and garlic until clearAdd Chix and a little pepper and saltAdd Old BayAdd soy sauce 1/4 c or so to tasteCook chicken until doneIn a very large cookin gpot throw mix into itAdd 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 potatoesBoil again for 5 minutesAdd string bean and let potatoes get softAdd cabbage and cook until softAdd shrimp, then bean sprout (so still hard)After chicken done - for fried rice12 dozen eggs (scrambledAdd shrimpDrain off water and saveAdd rice from steamer/rice cookerIf too dry add saved waterServing Size: at least 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user DDUNFORD.

The nutritional information for Egg Roll Soup (w/o the fried spring roll) is:

• 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

Egg Roll Soup (w/o the fried spring roll) is Asian cuisine.

The dietary needs meet for Egg Roll Soup (w/o the fried spring roll) is Low Fat