This is a fantastic ‘leftover soup’ – a great way to use the braising liquid from making pork spring rolls. It also uses up any spring rolls leftover.
Leftover broth from making pork spring rolls
1 brick firm tofu, cubed, or 1 cup leftover chicken or pork or a mix of both
1 cup leftover veggies
1 cup cooked rice
1-2 cups chicken broth, as needed
2 leftover Vietnamese spring roll fillings (wrapper discarded)
Mix everything together in a soup pot and heat through.
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