Egg Roll Soup Recipe
I just finished a bowl of this Egg Roll Soup Recipe, and my kitchen is filled with the most amazing, savory aroma. It’s incredible how all the classic flavors of an egg roll—the rich pork, crisp cabbage, and zesty ginger and can come together so perfectly in a warm, comforting broth.
This recipe was so quick to throw together, and the result is a deeply satisfying meal that tastes like it simmered for hours. I already know this is going to be one of my go-to recipes for a fast and flavorful weeknight dinner. It’s just that good.
Ingredients
Here are the ingredients you’ll need to capture all the delicious flavors of an egg roll in a soup bowl.
- 1 pound ground pork: Pork is the traditional choice for egg rolls, offering a rich flavor. Ground chicken or turkey are great, leaner alternatives.
- 2 tablespoons olive oil: Used to sauté the aromatics and build the first layer of flavor.
- 1 medium white onion, diced: Provides a sweet and savory foundation for the soup.
- 2 medium carrots, diced: Adds a subtle sweetness and a pop of color.
- 3 cloves garlic, minced: Freshly minced garlic is best for a potent, aromatic flavor.
- 1 small green cabbage, chopped: The star of the show. Using fresh cabbage is key for the right texture; it will wilt perfectly without becoming too mushy.
- 6-8 cups chicken or vegetable stock: Use chicken stock for a richer flavor or vegetable stock to keep it lighter. The amount depends on how brothy you like your soup.
- 2 teaspoons ground ginger: Adds that classic warm, zesty spice found in egg rolls.
- 1 teaspoon toasted sesame oil: This is a finishing oil, so add it at the end to preserve its powerful, nutty aroma.
- Optional toppings: Toasted sesame seeds, thinly-sliced green onions, and crispy wonton strips add texture and freshness.
Note: The listed ingredients will provide 6-8 hearty servings.
Variations
This soup is incredibly easy to adapt to your taste or what you have on hand.
- Make it Vegan: Swap the ground pork for sautéed shiitake or cremini mushrooms and use vegetable stock for a savory, plant-based version.
- Add Some Heat: Stir in a teaspoon of sriracha or a pinch of red pepper flakes with the ginger to give your soup a spicy kick.
- Chicken or Turkey: For a leaner option, substitute the ground pork with an equal amount of ground chicken or turkey.
- Extra Veggies: Feel free to add other vegetables like sliced bell peppers, water chestnuts, or bean sprouts for more texture and nutrients.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
- Large Stockpot or Dutch Oven: Perfect for browning the meat and simmering all the soup ingredients together in one pot.
- Slotted Spoon: Useful for transferring the cooked pork out of the pot while leaving the rendered fat behind for sautéing the vegetables.
- Knife and Cutting Board: For dicing the onion, carrots, and chopping the cabbage.
- Ladle: For serving the finished soup easily from the pot to your bowls.
How to Make Egg Roll Soup Recipe?
This recipe transforms the familiar flavors of a classic appetizer into a simple and satisfying one-pot meal. The process is quick and straightforward, involving browning the meat, sautéing the vegetables, and then simmering everything together in a savory broth. In just about 30 minutes, you’ll have a hearty soup that’s packed with flavor and texture, perfect for any night of the week.
Step 1: Brown the Pork
In a large stockpot or Dutch oven, cook the ground pork over medium-high heat. Use a spoon to break it apart as it cooks. Continue cooking for about 5-6 minutes until it is lightly browned and cooked through. Using a slotted spoon, transfer the cooked pork to a separate plate and set it aside for later. This step ensures the pork is perfectly cooked and allows you to use the flavorful drippings to cook the vegetables.
Step 2: Sauté the Vegetables
To the same pot, add the olive oil and diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the diced carrots and minced garlic to the pot and continue to sauté for another 2 minutes until the garlic is fragrant. This method of layering aromatics builds a deep and savory base for the soup.
Step 3: Simmer the Soup
Add the chopped cabbage, the cooked pork, the ground ginger, and 6-8 cups of stock to the pot. Stir everything together to combine all the ingredients. Bring the soup to a simmer over medium-high heat. Once it begins to bubble, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for about 15 minutes. This allows the cabbage and carrots to become tender and the flavors to meld beautifully.
Step 4: Finish and Serve
After simmering, remove the soup from the heat. Stir in the toasted sesame oil until it is well combined. This finishing touch adds a rich, nutty aroma that is key to the egg roll flavor. Give the soup a taste and season with salt and black pepper as needed. Ladle the warm soup into bowls and garnish with your favorite toppings, such as sliced green onions or crispy wonton strips, before serving.
Additional Tips for Making this Recipe Better
After making this soup a few times, I’ve picked up some small tricks that really enhance the final result.
- I highly recommend not skipping the toasted sesame oil at the end. It’s a finishing oil, and adding it off the heat preserves its intense, nutty flavor, which truly makes the soup taste like an egg roll.
- For extra flavor, I sometimes add a splash of soy sauce or tamari along with the stock. It gives the broth a deeper umami character.
- To save time on prep, I often use a bag of pre-shredded coleslaw mix (cabbage and carrots). It works perfectly and cuts down on chopping time significantly.
- If you like a thicker soup, you can reduce the amount of broth to 6 cups. If you prefer it more brothy and light, stick with the full 8 cups.
How to Serve Egg Roll Soup Recipe?
This soup is a meal in itself, but the fun is in the toppings. Serve it hot in deep bowls and offer a variety of garnishes on the side so everyone can customize their own. Crispy wonton strips are a must for that authentic egg roll crunch. Thinly sliced green onions add a fresh, sharp bite, while a sprinkle of toasted sesame seeds adds a nice texture and nutty flavor. For those who like heat, a drizzle of sriracha or chili oil is a fantastic addition.
Nutritional Information
The nutritional content can vary based on specific ingredients, but here is a general estimate per serving.
- Calories: Approximately 300-400 kcal
- Protein: 20-25g
- Carbohydrates: 15-20g
- Fat: 18-22g
Make Ahead and Storage
This soup is an excellent candidate for making ahead, as the flavors deepen and become even better overnight.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The cabbage will soften a bit more, but the taste remains delicious. Simply reheat it on the stovetop over medium heat until warmed through.
For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating. Note that the texture of the cabbage may change slightly after being frozen.
Why You’ll Love This Recipe?
There are so many wonderful things about this soup that will make you want to cook it again and again.
- All the Flavor, Less Work: It delivers all the savory goodness of a traditional egg roll without the fuss of wrapping and frying. It’s a deconstructed version that’s both easier and lighter.
- Quick and Easy for Weeknights: From start to finish, this soup comes together in about 35 minutes, making it an ideal choice for a busy weeknight when you need a satisfying meal fast.
- Completely Customizable: Whether you want to switch up the protein, add more vegetables, or make it vegan, this recipe is incredibly flexible and easy to adapt to your preferences.
- A Healthy, Low-Carb Option: Packed with protein and vegetables, this soup is a nutritious and filling meal that is naturally low in carbs, making it a great choice for a healthy lifestyle.
