If you love the crispy, flavorful goodness of egg rolls but want something warm and comforting, then this Egg Roll Soup Recipe will totally steal your heart. It captures all the familiar savory flavors of a classic egg roll—ground pork, cabbage, ginger, and garlic—transformed into a cozy, slurpable bowl of happiness. This soup is a fantastic way to enjoy all the best bits of an egg roll without the frying fuss, making it perfect for any night when you need a quick, satisfying meal that feels homemade and comforting. Plus, it’s loaded with fresh veggies and fantastic aromas that will fill your kitchen with irresistible flavors.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this Egg Roll Soup Recipe shine. Each item plays a crucial role whether it’s building layers of flavor, adding texture, or bringing color to your bowl.
- 1 pound ground pork: This forms the hearty, savory base of the soup, but feel free to substitute with ground turkey or chicken for a lighter option.
- 2 tablespoons olive oil: Perfect for sautéing the aromatics, adding a subtle richness without overpowering the other flavors.
- 1 medium white onion, diced: Adds a mild sweetness and depth when softened in the pan.
- 2 medium carrots, diced: Bring bright color and a gentle natural sweetness that balances the savory pork.
- 3 cloves garlic, minced: A flavorful punch that elevates the overall aroma and warmth of the soup.
- 1 small green cabbage, chopped: Brings crunch and earthiness—a true hallmark of egg roll filling.
- 6-8 cups chicken or vegetable stock: The soul of the soup, providing rich, savory liquid to carry all the flavors.
- 2 teaspoons ground ginger: Adds a warmth and subtle zing that immediately reminds you of Asian-inspired cooking.
- 1 teaspoon toasted sesame oil: Just a drizzle delivers a luxurious, nutty finishing touch that is pure comfort.
- Optional toppings: Toasted sesame seeds, thinly sliced green onions, or crispy fried egg roll wrappers (or store-bought wonton strips) amp up the texture and presentation.
How to Make Egg Roll Soup Recipe
Step 1: Brown the Ground Pork
Start by warming a large stockpot over medium heat—then add your ground pork. Cooking it until lightly browned, about 5 to 6 minutes, browning develops that deep, meaty flavor which is essential for the base of this soup. Use a slotted spoon to remove the pork and let it rest aside, so you can sauté the veggies next without overcrowding the pot.
Step 2: Sauté the Vegetables
With the pork out of the pot, add olive oil and diced onion. Sweating the onion for about 5 minutes softens it and releases a subtle sweetness that balances the savory notes. Toss in the diced carrots and minced garlic, cooking for another 2 minutes until fragrant. This layering of sautéed aromatics builds a complex flavor foundation to your soup that tastes fresh and inviting.
Step 3: Simmer with Cabbage and Stock
Now it’s time to add your chopped cabbage, the chicken or vegetable stock, the browned pork, and ground ginger back into the pot. Stir everything together and bring the soup to a gentle simmer, then reduce the heat to medium-low. Let it cook covered for about 15 minutes so that the cabbage and carrots mellow and tenderize perfectly, creating that satisfying texture that feels like a warm hug in a bowl.
Step 4: Finish with Sesame Oil and Seasoning
Once the vegetables are tender, stir in the toasted sesame oil to infuse the soup with its distinctive nutty aroma. Give the soup a good taste and season with salt and black pepper according to your preference. This final step really brings the soup alive, rounding out the savory flavors and making each spoonful utterly irresistible.
How to Serve Egg Roll Soup Recipe
Garnishes
To make your Egg Roll Soup Recipe truly shine, adding garnishes is like the cherry on top. Sprinkle toasted sesame seeds or sliced green onions for an extra layer of flavor and crunch. For an authentic twist, finely crisp homemade egg roll wrappers or store-bought wonton strips bring that delightful crispy texture reminiscent of the original dish.
Side Dishes
This soup pairs beautifully with simple sides. Think steamed jasmine rice or a light cucumber salad dressed with rice vinegar to refresh your palate between spoonfuls. If you’re feeling fancy, spring rolls or potstickers on the side make a fantastic duo to round out your meal.
Creative Ways to Present
Serve this soup in rustic bowls with a drizzle of extra toasted sesame oil on top and a small bunch of fresh cilantro or basil for added color and aroma. If you’re hosting, consider individual bowls with a mini egg roll on the rim for a playful visual nod to the classic appetizer. It’s as fun to look at as it is to eat!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer the cooled soup into airtight containers and refrigerate. It will keep fresh for about 3 days, making it a superb make-ahead meal that tastes even better the next day as the flavors meld.
Freezing
This Egg Roll Soup Recipe freezes wonderfully. Pour the cooled soup into freezer-safe containers or heavy-duty zip bags, leaving some headspace for expansion. You can store it frozen for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating.
Reheating
When it’s time to enjoy your leftovers, gently warm the soup on the stove over medium-low heat, stirring occasionally to heat evenly and prevent sticking. If using a microwave, reheat in short bursts, stirring in between to keep the soup piping hot and fresh tasting.
FAQs
Can I use ground chicken instead of ground pork?
Absolutely! Ground chicken or turkey are great leaner alternatives that still absorb the spices and pair well with the vegetables without losing that comforting flavor you expect from this Egg Roll Soup Recipe.
Is it possible to make this soup vegetarian?
Yes, just swap out the ground pork for extra firm tofu or a mix of mushrooms for a meaty texture. Use vegetable stock and maintain the same seasoning to keep the soup just as delicious.
Can I prepare parts of this soup ahead of time?
Yes! You can brown the pork and chop the vegetables in advance, then store them separately in the fridge. When ready, just combine and simmer everything together to save time on busy days.
What’s the best way to get a crispy texture like in egg rolls?
While the soup itself is comforting and soft, adding store-bought wonton strips or making quick fried egg roll wrapper strips provides that satisfying crunch and an authentic nod to the original dish.
How can I adjust the soup if I like it spicier?
Feel free to add a pinch of red pepper flakes, a dash of sriracha, or some chopped fresh chili peppers while sautéing the onions and garlic for an extra kick that livens up this tasty Egg Roll Soup Recipe.
Final Thoughts
This Egg Roll Soup Recipe is a warm hug in a bowl and an absolute winner for anyone craving the comforting flavors of Asian-inspired cooking without the fuss of frying. It’s easy to make, packed with nutritious ingredients, and endlessly satisfying. I really hope you give it a try—it might just become your new favorite go-to meal for busy weeknights or cozy weekends.
Print
Egg Roll Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Description
Egg Roll Soup is a flavorful and comforting soup inspired by classic egg rolls, featuring ground pork, fresh vegetables, and a fragrant broth seasoned with ginger and toasted sesame oil. This easy-to-make recipe delivers all the delicious flavors of an egg roll in a warm, hearty soup that can be ready in just 35 minutes.
Ingredients
Main Ingredients
- 1 pound ground pork (or see other alternatives below!)
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 small green cabbage, chopped into bite-sized pieces
- 6–8 cups chicken or vegetable stock
- 2 teaspoons ground ginger
- 1 teaspoon toasted sesame oil
Optional Toppings
- Toasted sesame seeds
- Thinly-sliced green onions
- Homemade fried egg roll wrappers or store-bought wonton strips
Instructions
- Cook the ground pork: Add the ground pork to a large stockpot and cook over medium heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned. Use a slotted spoon to transfer the pork to a separate plate and set aside.
- Sauté the vegetables: Add the olive oil and diced onion to the same pot, stirring to combine. Sauté for 5 minutes, stirring occasionally. Then add the diced carrots and minced garlic, and sauté for an additional 2 minutes, stirring frequently to keep the garlic from burning.
- Add cabbage, stock, and seasonings: Stir in the chopped cabbage, chicken or vegetable stock, ground ginger, and the cooked pork. Stir everything together to combine well.
- Simmer the soup: Bring the soup to a simmer over medium heat. Once simmering, reduce the heat to medium-low, cover the pot, and let it cook for 15 minutes or until the carrots and cabbage are tender.
- Finish and season: Stir in the toasted sesame oil until fully combined. Taste the soup and season with salt and black pepper as needed to your preference.
- Serve and garnish: Serve the egg roll soup warm, garnished with optional toppings such as toasted sesame seeds, green onions, or fried egg roll wrappers/wonton strips. Store any leftovers in sealed containers in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
- You can substitute ground pork with ground chicken, turkey, or beef for different flavors or dietary preferences.
- Use either chicken or vegetable stock depending on your preference for a richer or lighter broth.
- Optional toppings add extra texture and flavor; fried egg roll wrappers or store-bought wonton strips give a nice crunch.
- Adjust ginger amount to taste for more or less spice and warmth.
- This soup freezes well, but fresh toppings are best added at serving time to retain their texture.
