Egg Roll Soup Recipe

Let me tell you, Egg Roll Soup is the kind of bowl that feels like a warm hug on a chilly night. It delivers big, cozy flavor that tastes like your favorite crispy egg rolls — only without the fuss of frying! This Asian-inspired soup is loaded with tender pork, heaps of veggies, a kick of ginger and garlic, and a savory broth that ties everything together brilliantly. Perfect for busy weeknights or simply when you’re craving something hearty yet wholesome, Egg Roll Soup is the ultimate way to bring the vibrant flavors of your favorite take-out appetizer to your own kitchen, with surprising ease.

Ingredients You’ll Need

Simple as can be but thoughtfully chosen, the ingredients for Egg Roll Soup are the heart of its irresistible taste. Each plays a vital role, offering crunch, richness, aroma, and the unmistakable egg roll flair we all crave. Here’s what you’ll need:

  • Sesame oil: Adds a toasty, nutty base flavor that brings genuine Asian-inspired depth.
  • Ground pork (or ground turkey): Classic pork gives that signature savory kick, but turkey is a delicious lighter option.
  • Yellow onion (diced): Provides subtle sweetness and lots of aromatic flavor.
  • Garlic (minced): A must-have for its bold, punchy aroma and unmistakable taste.
  • Fresh ginger (grated): Lively and fragrant, ginger adds a bright zing to the broth.
  • Green cabbage (shredded): The star veggie, lending bulk, crunch, and signature “egg roll” texture.
  • Carrots (julienned or shredded): Bring gentle sweetness and a lovely burst of color.
  • Low-sodium chicken broth: Forms the savory, slurpable base that lets the other flavors shine.
  • Soy sauce or tamari: For rich, umami saltiness — use tamari if you’re gluten-free!
  • Rice vinegar: A splash of tang to keep the soup bright and balanced.
  • Black pepper: Rounds out the flavors with gentle warmth.
  • Crushed red pepper flakes (optional): Give your soup a satisfying touch of heat.
  • Green onions (sliced, for garnish): Fresh, colorful, and the ideal finish for every bowl.
  • Sesame seeds (optional for garnish): If you love crunch, don’t skip these on top!

How to Make Egg Roll Soup

Step 1: Brown the Meat and Start the Base

Heat your sesame oil in a large pot or Dutch oven over medium heat. Add the ground pork (or turkey) and let it sizzle, breaking it up with a spoon as it cooks. You want it nicely browned — this lays down a rich flavor foundation and a hint of caramelization that makes the soup irresistible.

Step 2: Add Aromatics for Flavor Depth

Toss in your diced onion, minced garlic, and fresh ginger. Sauté the trio for 2–3 minutes until they’re fragrant and softened. This is where the magic happens: those bold Asian aromas start filling your kitchen, and it only gets better from here.

Step 3: Stir in Veggies

Now layer in the shredded cabbage and carrots. Stir everything together and let it cook for another 3–4 minutes, just until the veggies begin to soften and slightly wilt. The cabbage adds that lovely egg roll bite, while the carrots keep things light and colorful.

Step 4: Build the Broth

Pour in your low-sodium chicken broth, then stir in the soy sauce (or tamari), rice vinegar, black pepper, and crushed red pepper flakes if you want a little heat. Give everything a good mix, then bring the pot to a gentle boil. Reduce the heat and let it all simmer for 10–15 minutes so the flavors melt together and veggies get just-tender.

Step 5: Taste and Finish

Before ladling up, always taste your soup! Adjust seasoning with extra soy sauce, black pepper, or vinegar as needed. When you’re ready, serve hot in big bowls and top with green onions and a sprinkle of sesame seeds. Bowl after bowl, Egg Roll Soup never disappoints.

How to Serve Egg Roll Soup

Egg Roll Soup Recipe - Recipe Image

Garnishes

For a picture-perfect (and extra flavorful) bowl, sprinkle sliced green onions and a generous pinch of sesame seeds on top right before serving. If you’re feeling adventurous, a drizzle of chili oil or a handful of wonton strips can take your Egg Roll Soup to a whole new level of fun and crunch.

Side Dishes

Egg Roll Soup is plenty satisfying on its own, but if you want to round out the meal, try serving it with steamed jasmine rice, crunchy Asian slaw, or even some quick sautéed greens. A platter of baked spring rolls (hello, double egg roll!) makes things extra festive for a crowd.

Creative Ways to Present

Ladle Egg Roll Soup into wide, shallow bowls so the colorful veggies shine. Set out a DIY garnish bar with green onions, cilantro, chili flakes, and crispy nori strips, letting everyone dress up their own bowl. For a party, serve in small mugs or Chinese soup spoons for a fun appetizer twist!

Make Ahead and Storage

Storing Leftovers

Leftover Egg Roll Soup keeps like a dream in the fridge! Once cooled, transfer to an airtight container and refrigerate for up to 3–4 days. The flavors actually intensify overnight, making tomorrow’s lunch (or midnight snack) even more mouthwatering.

Freezing

If you want to make a batch ahead or stash some away, Egg Roll Soup freezes wonderfully. Let it cool completely, then ladle into portioned, freezer-safe containers. It’ll keep for up to 2 months — just note that the veggies may soften a bit more after thawing, but the taste is still spot-on.

Reheating

To reheat, simply pour your soup into a pot and warm over medium heat until steaming and hot. If you’re in a hurry, the microwave works too: heat in short bursts, stirring often, to keep everything evenly heated. Add a splash of broth if it thickens up, and garnish just before eating.

FAQs

Can I use a different kind of ground meat?

Absolutely! While ground pork delivers that classic egg roll flavor, you can substitute with ground chicken, turkey, or even beef if that’s your preference. Each option brings its own twist on the classic Egg Roll Soup, so feel free to experiment.

Is Egg Roll Soup gluten-free?

It can be! Just use tamari instead of regular soy sauce to keep the soup gluten-free. Always double check labels on broth and condiments if you’re sensitive or cooking for someone with allergies.

How do I make my soup spicier?

Simply increase the amount of crushed red pepper flakes in the broth, or add spicy chili oil as a garnish. You can also toss in a spoonful of sambal oelek or sriracha if you like a bold, lingering heat in your Egg Roll Soup.

Can I add extra vegetables to Egg Roll Soup?

Totally! Mushrooms, bell peppers, baby spinach, or snap peas all make delicious, colorful additions. Just stir them in with the cabbage and carrots so everything cooks evenly.

What’s the best way to shred cabbage?

The fastest way is to use a sharp chef’s knife: cut the cabbage in half, remove the core, and thinly slice. If you have a food processor with a shredding attachment, that makes quick work of it, too. Pre-shredded bagged cabbage also works in a pinch!

Final Thoughts

If you’re searching for a one-pot comfort meal that’s bursting with color, flavor, and effortless joy, Egg Roll Soup should absolutely be on your table this week. It’s easy to make, easy to love, and a wonderful addition to your homemade soup rotation. I hope you enjoy every slurp!

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Egg Roll Soup Recipe

Egg Roll Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 6 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian-Inspired
  • Diet: Non-Vegetarian

Description

Egg Roll Soup is a comforting and flavorful soup that captures all the delicious flavors of an egg roll in a bowl. This easy-to-make soup is filled with ground pork, cabbage, carrots, and Asian-inspired seasonings.


Ingredients

For the Soup:

  • 1 tablespoon sesame oil
  • 1 pound ground pork (or ground turkey)
  • 1 yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1 small green cabbage (shredded, about 4 cups)
  • 2 carrots (julienned or shredded)
  • 4 cups low-sodium chicken broth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)

For Garnish:

  • 2 green onions (sliced)
  • sesame seeds (optional)

Instructions

  1. In a large pot or Dutch oven, heat sesame oil over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon, about 5–7 minutes.
  2. Add diced onion, garlic, and ginger and sauté for 2–3 minutes until fragrant and soft.
  3. Stir in shredded cabbage and carrots, and cook for another 3–4 minutes until slightly wilted.
  4. Pour in chicken broth, soy sauce, rice vinegar, black pepper, and red pepper flakes if using.
  5. Bring to a boil, then reduce heat and simmer for 10–15 minutes until vegetables are tender.
  6. Taste and adjust seasoning if needed.
  7. Serve hot, garnished with green onions and sesame seeds.

Notes

  • For a low-carb version, use ground chicken or turkey and add extra veggies like mushrooms or bell peppers.
  • Leftovers store well in the fridge for 3–4 days and taste even better the next day.

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