There are days when I crave something warm, flavorful, and just a little nostalgic—and that’s when this Egg Roll Soup hits the spot.
It has all the familiar flavors of an egg roll but in a cozy, slurpable bowl.
It’s simple enough for weeknights but satisfying like something you’d get from your favorite takeout spot.
Why I Love This Recipe
Soothing and deeply flavorful – a broth that comforts with every spoonful.
All-in-one meal – loaded with protein and veggies, no side dish needed.
Fast and flexible – comes together quickly and adapts to what you have.
Healthier than takeout – less oil, more goodness, just as tasty.
Great for leftovers – actually tastes better the next day!
What You’ll Need (Ingredient Highlights)
Ground pork – Full of flavor, but feel free to swap in chicken or turkey.
Onion, garlic, ginger – The aromatic base that brings depth to the broth.
Chicken stock – Adds body and richness to the soup.
Cabbage & carrots – Classic egg roll veggies that bring texture and color.
Soy sauce & rice vinegar – For umami and a little tang.
Optional garnishes – Green onions, sesame seeds, and sriracha elevate every bowl.
Pro Tips Before You Start
Dry your protein before cooking – helps with browning.
Grate fresh ginger – it’s more vibrant than powdered.
Don’t overcook the cabbage – leave a slight crunch for best texture.
Add sriracha at the end – for adjustable heat levels per bowl.
Leftovers? Let it rest overnight—the flavor deepens beautifully!
How to Make Egg Roll Soup
Step 1: Cook the Protein
Heat olive oil in a large pot over medium-high heat.
Add ground pork and break it apart while cooking until browned.
Drain any excess fat from the pot.
Step 2: Sauté the Aromatics
Stir in chopped onion, minced garlic, and grated ginger.
Cook for 2–3 minutes until fragrant and the onion is translucent.
Step 3: Add Broth and Seasoning
Pour in the chicken stock, soy sauce, and rice vinegar.
Bring the pot to a gentle simmer.
Step 4: Add the Veggies
Add shredded cabbage and carrots to the pot.
Season with black pepper and salt, then stir everything together.
Step 5: Simmer and Finish
Let the soup simmer uncovered for 10–15 minutes, or until the veggies are tender but not mushy.
Taste and adjust seasoning if needed.
Step 6: Serve
Ladle into bowls and top with green onions, sesame seeds, and sriracha (if desired).
Serve hot and enjoy every spoonful.
What to Serve It With
Steamed jasmine or brown rice on the side
Crispy wonton strips or spring rolls
A simple cucumber salad with sesame oil
Chilled green tea or hot jasmine tea
Soft bao buns if you’re feeling extra cozy
Variations / Substitutions
Swap ground pork for ground turkey or tofu
Use veggie broth for a lighter vegetarian version
Add mushrooms or bean sprouts for extra texture
Try coconut aminos instead of soy sauce for gluten-free
Add rice noodles for a heartier meal-in-a-bowl twist
Storage & Leftovers
Refrigerator – Store in an airtight container up to 4 days.
Freezer – Freeze for up to 2 months; thaw overnight before reheating.
Reheat – Warm on the stovetop over medium heat; add water if it thickens.
Meal prep tip – Keep garnishes separate until ready to eat.
FAQs
Can I make this with ground chicken or turkey?
Yes! Both work well and lighten up the dish.
Is this soup spicy?
Not by default. The base is mild—you can add sriracha for heat.
Do I need fresh ginger?
It’s recommended, but ground ginger can be used in a pinch.
Can I double this recipe?
Absolutely! Just use a larger pot and taste-test your seasoning.
How do I make it vegetarian?
Use vegetable broth and swap in plant-based ground meat or tofu.
Will the veggies get soggy?
Not if you watch the simmer time—10–15 minutes is usually perfect.
Can I add noodles?
Sure! Rice noodles or ramen would make a delicious twist.
Final Thoughts
This Egg Roll Soup brings all the comfort of your favorite appetizer, but in a nourishing, spoonable form.
It’s a go-to for chilly days or nights when you want something wholesome but quick.
Once you try it, you’ll come back to it again and again—it’s just that good.
Egg Roll Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb ground pork or ground chicken or turkey
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger finely grated
- 4 cups chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- ¼ teaspoon freshly ground black pepper
- Salt to taste
- Optional Garnishes: chopped green onions sesame seeds, sriracha drizzle
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add the ground pork and cook until browned, breaking it apart as it cooks.
- Drain any excess fat.
- Add the chopped onion, garlic, and ginger.
- Sauté for 2–3 minutes until fragrant and translucent.
- Pour in chicken stock, soy sauce, and rice vinegar. Bring to a gentle simmer.
- Add shredded cabbage and carrots. Season with black pepper and salt.
- See full steps with tips & photos → https://wimpysdiner.net/egg-roll-soup/
