Ingredient #7 is what makes the difference!
What is your egg-roll obsession? We can’t get enough of those crispy golden pockets and we are very much in the “fully obsessive” category. We’re aware that they are relatively easy to make at your home. We’ve made them many times and love them. But sometimes, we just want the taste without having to do all the work.
1 pound ground pork
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 medium carrots, finely chopped
4 cloves garlic, minced
2 teaspoons fresh ginger, grated
1 1/2 teaspoons sesame oil
1 small green cabbage, thinly sliced
6 cups low-sodium chicken broth
1/3 cup green onion, finely chopped, plus more for garnish
Heat a large stock pot or Dutch oven over medium-high heat and sear ground pork until browned all the way through.
Add olive oil to pot and sauté onion and carrot for 8-10 minutes, or until softened and translucent, then add garlic and ginger and cook for another 1-2 minutes, or until fragrant.
Season generously with salt and pepper, then stir in sesame oil.
Add cabbage, pork and chicken broth, and bring mixture to a boil, then reduce heat, cover and let simmer for 15-20 minutes, or until cabbage is tender.
Taste and adjust seasoning, as needed, then serve hot, garnished with green onions.