Egg Roll Soup

This is a fantastic and popular idea! Egg Roll Soup takes all the delicious flavors of a classic fried egg roll—savory pork, crunchy cabbage, carrots, garlic, and ginger—and transforms them into a comforting, hearty, and much easier-to-make soup. It’s everything you love about an egg roll, without the wrapper and the deep-frying.

Here is a recipe for Egg Roll Soup.

Egg Roll Soup

This soup is incredibly flavorful, satisfying, and comes together quickly in one pot. It’s a perfect weeknight meal that tastes like it’s been simmering all day.

Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 25-30 minutes

Ingredients

• 1 lb ground pork (or ground chicken, turkey, or beef)

• 1 tablespoon sesame oil (or vegetable oil)

• 1 large yellow onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)

• 8 cups chicken or vegetable broth

• ½ head green cabbage, thinly sliced or shredded (about 6-8 cups)

• 3 large carrots, julienned or shredded

• ¼ cup low-sodium soy sauce (or tamari for gluten-free)

• 1 tablespoon rice vinegar

• 1 teaspoon sriracha or chili garlic sauce (optional, for heat)

• Salt and white pepper, to taste

For Serving (Optional, but Recommended)

• 2-3 green onions, thinly sliced

• Extra drizzle of sesame oil

• Crispy wonton strips or chow mein noodles

• A drizzle of sriracha or chili oil

Instructions

1. Brown the Meat: Heat a large pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it’s browned and no longer pink. If there’s a lot of excess fat, drain most of it off, leaving about a tablespoon for flavor.

2. Sauté Aromatics: Push the browned meat to the sides of the pot. Add the sesame oil and the diced onion to the center. Cook the onion for 3-4 minutes until it starts to soften. Add the minced garlic and grated ginger and cook for another minute until fragrant. Stir everything together.

3. Add Broth and Vegetables: Pour in the chicken broth. Add the shredded cabbage and carrots. Stir in the soy sauce, rice vinegar, and sriracha (if using).

4. Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the cabbage and carrots are tender to your liking.

5. Season and Serve: Taste the soup and adjust the seasoning. You may want to add a pinch of salt and white pepper, or a little more soy sauce or vinegar to brighten the flavors.

6. Garnish and Enjoy: Ladle the soup into bowls. Top with sliced green onions, a drizzle of sesame oil, and crispy wonton strips for that classic egg roll crunch.

Tips and Variations

• Make it a Wonton Soup: Add frozen or fresh wontons (pork or shrimp) during the last 5-7 minutes of cooking for an even heartier meal.

• Add More Vegetables: Feel free to add other vegetables like shredded bok choy, bean sprouts, or sliced mushrooms along with the cabbage.

• Protein Swap: Ground chicken, turkey, or even finely diced chicken breast or thighs work wonderfully in this soup.

• Slow Cooker Version:

  1. Brown the ground pork and sauté the onion, garlic, and ginger in a skillet first.

  2. Transfer to your slow cooker. Add the broth, cabbage, carrots, soy sauce, vinegar, and sriracha.

  3. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

• Storage: This soup stores beautifully in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. It also freezes well for up to 3 months.

Enjoy your delicious and deconstructed Egg Roll Soup