Egg Roll Soup Recipe
If you love the flavors of a classic egg roll but dread the hassle of wrapping and frying, this Egg Roll Soup is here to steal your heart and make dinner a breeze! Packed with savory pork, aromatic garlic and ginger, and a vibrant mix of cabbage and carrots, it transforms everything you adore from your favorite takeout appetizer into a cozy and satisfying bowl. This recipe is quick, nourishing, and wonderfully customizable for a lighter weeknight meal that still delivers all the crave-worthy tastes of egg rolls, just without the wrapper. Trust me, you’ll want to keep this one on regular rotation.
Ingredients You’ll Need
This Egg Roll Soup comes together with a short and simple ingredient list, but each one really pulls its weight in the pot! These staples combine for that signature egg roll flavor, vibrant color, and the comforting texture you expect from your favorite Chinese-inspired soup.
- Sesame oil: Adds irresistible nutty richness and sets the aromatic base for the soup.
- Ground pork (or chicken/turkey): Brings umami depth and hearty, protein-packed bites to every spoonful.
- Onion: A classic foundation for flavor; it softens into the soup and enhances every other ingredient.
- Garlic: Lends a punchy, bold aroma that’s impossible to resist.
- Fresh ginger: Delivers a gentle, zippy heat and a comforting warmth that sums up Asian-inspired cooking.
- Ground black pepper: Rounds out the seasoning with a mild kick and savory undertone.
- Crushed red pepper flakes (optional): If you like some heat, this is your ticket!
- Chicken broth: The backbone of the soup, turning the sautéed aromatics and pork into a slurpable delight.
- Low-sodium soy sauce: Packs in savory, salty, slightly sweet flavor without overwhelming the soup.
- Rice vinegar: Provides a subtle tang that brightens the whole pot.
- Carrot (julienned or shredded): Offers gentle sweetness and pops of color.
- Shredded green cabbage: A must-have for authentic egg roll taste and hearty texture.
- Shredded purple cabbage (optional): For extra color and a pretty presentation, plus a slightly different crunch.
- Green onions: Adds freshness and mild bite right at the finish.
- Toasted sesame seeds (optional): The perfect final touch for nutty flavor and a subtle crunch.
How to Make Egg Roll Soup
Step 1: Brown the Pork
Let’s get things sizzling! In a large soup pot, heat the sesame oil over medium heat. Add the ground pork and cook, stirring and breaking it up with a spoon, until the meat is nicely browned and cooked through—this usually takes about 5 to 6 minutes. This step builds a flavorful foundation for your Egg Roll Soup by letting the pork’s juices mingle with the sesame oil.
Step 2: Sauté Aromatics
Toss in that diced onion, minced garlic, and grated fresh ginger. Continue cooking for another 2 to 3 minutes, stirring frequently. You’ll know it’s ready when your kitchen smells absolutely irresistible—these aromatics infuse the whole dish with incredible depth!
Step 3: Season and Simmer
Sprinkle in the ground black pepper and, if you like a little extra heat, the red pepper flakes. Pour in the chicken broth, soy sauce, and rice vinegar. Give everything a good stir, scraping up any flavorful browned bits from the bottom of the pot. Bring your soup to a gentle simmer so all those flavors have a chance to meld.
Step 4: Add Veggies
Stir in your julienned or shredded carrot, green cabbage, and purple cabbage if using. Let the soup simmer uncovered for 8 to 10 minutes, just until the vegetables are tender but still have a little bite. This keeps the texture lively and the colors vivid, just like a perfectly made egg roll.
Step 5: Finish and Garnish
Once the veggies are tender and the soup smells like pure egg roll magic, stir in the sliced green onions and remove the pot from heat. Ladle your hot Egg Roll Soup into bowls, topping each with more green onions and toasted sesame seeds if you’re feeling fancy. Dive in!
How to Serve Egg Roll Soup
Garnishes
To boost both color and flavor, don’t skip a shower of scallions and a sprinkle of toasted sesame seeds on top of your Egg Roll Soup. If you love a little crunch, crispy wonton strips or a drizzle of chili oil will also work wonders, adding a fun, festive touch.
Side Dishes
While this soup can easily stand alone as a meal, it pairs perfectly with a side of simple steamed rice, Asian slaw, or a crisp cucumber salad. If you’re aiming for takeout-at-home vibes, serve some baked spring rolls or dumplings alongside for a complete feast.
Creative Ways to Present
For parties or gatherings, try serving Egg Roll Soup in small mugs or shooter glasses with mini spoons for a fun appetizer twist. You can also add cooked rice or even spiralized veggies to bulk it up, or top each bowl with a mini egg roll for a seriously show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
Egg Roll Soup stores wonderfully in the fridge, making it an excellent choice for meal prep. Let the soup cool completely, then transfer it into airtight containers. It will keep well in the refrigerator for up to 4 days, and the flavors get even cozier as they mingle.
Freezing
If you like to have quick meals ready to go, Egg Roll Soup is freezer-friendly! Simply cool your soup to room temperature, portion it into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
Warm leftovers on the stove over medium heat, stirring occasionally until piping hot. You can also reheat individual servings in the microwave—just be sure to cover loosely and stir halfway through to ensure even heating.
FAQs
Can I use ground chicken or turkey instead of pork?
Absolutely! Ground chicken or turkey both work beautifully in Egg Roll Soup and offer a slightly lighter flavor profile. Just make sure to season generously, as these meats are leaner than pork.
Is this Egg Roll Soup gluten-free?
It can be! Simply swap out the soy sauce for a gluten-free alternative like tamari or coconut aminos, and you’ll have a delicious, gluten-free soup.
How can I make it vegetarian?
Swap the pork for finely chopped mushrooms or crumbled firm tofu, use vegetable broth instead of chicken broth, and the rest of the ingredients stay the same. You’ll still capture all the classic egg roll flavor!
What can I add for extra crunch?
Add a handful of crispy wonton strips, fried noodles, or even extra raw green onions on top right before serving. These garnishes add a fantastic crunch to every spoonful.
Does it freeze well with the cabbage?
Yes, Egg Roll Soup is quite sturdy! The cabbage softens slightly upon reheating but still retains enough bite to be pleasantly textured, making it a great option for freezing and reheating later.
Final Thoughts
There’s something downright comforting about a hearty bowl of Egg Roll Soup, and once you try it, you’ll see just how easy it is to bring the best flavors of your favorite appetizer into your kitchen. I hope this recipe finds its way onto your table and into your regular meal rotation—the urge to go back for seconds is real!
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Egg Roll Soup Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Egg Roll Soup is a comforting and flavorful dish that captures all the goodness of an egg roll in a warm bowl of soup. This easy-to-make recipe is loaded with ground pork, vegetables, and Asian-inspired seasonings, making it a satisfying meal for any day of the week.
Ingredients
For the Soup:
- 1 tablespoon sesame oil
- 1 pound ground pork (or ground chicken or turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 medium carrot, julienned or shredded
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage (optional)
- 2 green onions, sliced
- toasted sesame seeds for garnish (optional)
Instructions
- In a large soup pot, heat sesame oil over medium heat. Add ground pork and cook until browned and cooked through.
- Add onion, garlic, and ginger and sauté until fragrant. Season with black pepper and red pepper flakes if using.
- Stir in chicken broth, soy sauce, and rice vinegar. Bring to a simmer, then add carrots and cabbage.
- Simmer uncovered until vegetables are tender but not mushy. Stir in green onions and remove from heat.
- Serve hot, garnished with extra green onions and toasted sesame seeds if desired.
Notes
- For a low-carb version, skip any noodles or rice.
- Add cooked rice or crispy wonton strips for a heartier bowl.
- This soup stores well and tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
