Homemade Eggrolls and Butternut Squash Soup

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Tonight's supper consisted of homemade egg rolls and butternut squash, and it was delicious! I could barely finish my soup because the egg rolls were so good and so filling. Entire recipe made 14 egg rolls and 3 large servings of soup.

What you need:
- Ground pork
- Coleslaw salad mix
- 1 teaspoon soy sauce
- 1/4 teaspoon ground ginger
- 1 teaspoon minced garlic
- Pinch curry powder
- Salt and pepper
- Wing's egg roll wraps
- Low sodium chicken broth
- 1 teaspoon brown sugar
- President's choice butternut squash vegetable medley soup mix

What you do:
Egg rolls:
1. Fry up ground pork, seasoned any way you like it.
2. When almost done, add soy sauce, garlic, and ginger and mix in.
3. Put coleslaw mix in a large bowl and microwave for ~5 minutes.
4. Mix together coleslaw and pork and add curry, salt, and pepper to taste.
5. Lay out egg roll wraps in diamond shape and put small scoop of pork mixture on top.
6. Fold two opposite ends of the wraps towards center to the corners touch, then start at the bottom corner and roll up and around the filling. Seal with small amount of water.
7. Place wraps seal down on lightly greased pan and bake for 10-15 minutes on each side.
Soup:
1. Pour entire mixture of butternut squash soup mix into a large pot.
2. Add entire carton of chicken broth (ours was 900ml) and brown sugar.
3. Bring to a boil.
4. Remove from heat and use hand mixer to puree vegetables.
5. Either eat this way, or let cool and add to a blender to further puree the soup. This will give it a thicker and creamier texture.
6. Re-heat, add any garnish (I used a small amount of cheese) and enjoy!


Calorie breakdown:
Egg roll wraps: 1 wrap, 70 calories x 3 = 210 calories
Ground pork: 38 g, 64 calories x 3 = 192 calories
Coleslaw mix: 8 g, 8 calories x 3 = 24 calories
Brown sugar: 1/3 teaspoon, 5 calories
Soup mix: 1/3 of package, 93 calories
Chicken broth: 1/3 of package, 12 calories
Total: 536 calories!