If you love my Egg Roll Bowl recipe, you must try this Egg Roll Soup! I can’t get over how delicious it is and it’s also SO healthy. It’s super easy to whip up for lunches for the week too. You’re going to love it! Serves: 4 Total Time: 30 minutes 1 tablespoon toasted sesame oil 1 lb ground chicken or pork, I used 93% lean chicken 1 yellow onion, diced 3 garlic cloves, minced 1 tablespoon grated fresh ginger 3 large carrots, shredded 5 cups (1/2 small head) green cabbage, thinly sliced 6 cups chicken stock 1 tablespoon reduced-sodium soy sauce 2 tablespoons fish sauce, optional 1/2 tablespoon rice wine vinegar Green onion, chili crisp, and crispy wonton strips to serve Instructions: Heat the sesame oil in a Dutch oven or large soup pot with a lid over medium heat. Add the onions, garlic, and ginger, stirring occasionally for about 5 minutes. Add the ground chicken and break it up with a wooden spoon or meat masher until just cooked through. Add the cabbage, carrots, chicke...