Craving the savory goodness of egg rolls but want something lighter and cozier? This egg roll soup transforms all your favorite filling ingredients into a warming, brothy bowl of comfort. It’s essentially an unwrapped egg roll in soup form, delivering those crave-worthy Asian-inspired flavors without the deep frying.
Perfect for chilly evenings or when you’re looking for a healthier twist on takeout favorites, this soup comes together in just 30 minutes using everyday ingredients you can find at any grocery store.
Why You’ll Love This
- Ready in just 30 minutes from start to finish
- Lighter and healthier than traditional egg rolls
- One-pot meal means minimal cleanup
- Naturally gluten-free (when using tamari instead of soy sauce)
- Great for meal prep – flavors improve overnight
Ingredients
- 1 lb ground pork
- 1 medium cabbage, shredded
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 8 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 4 green onions, sliced
- Salt and pepper to taste
Instructions
- Brown ground pork in a large pot over medium-high heat, breaking it up as it cooks
- Add garlic and ginger, cook until fragrant, about 1 minute
- Stir in shredded cabbage and carrots
- Pour in chicken broth and soy sauce, bring to a boil
- Reduce heat and simmer for 10-15 minutes until vegetables are tender
- Stir in sesame oil
- Garnish with green onions before serving
Tips & Variations
- Swap ground pork for ground chicken or turkey for a lighter version
- Add mushrooms or water chestnuts for extra texture
- Make it spicy by adding sriracha or chili oil
- Use pre-shredded coleslaw mix to save time
- For extra authenticity, crumble wonton strips on top before serving
Serving Suggestions
Serve this hearty soup as a complete meal on its own, or pair it with a side of steamed rice for a more filling option. For added crunch, top with crispy wonton strips, chopped peanuts, or a sprinkle of sesame seeds.
Notes
- Stores well in the refrigerator for up to 4 days
- Soup will thicken as it sits; thin with additional broth when reheating
- Freeze in airtight containers for up to 3 months
FAQs
- Can I make this vegetarian? Yes, substitute the pork with crumbled firm tofu and use vegetable broth instead of chicken broth.
- Is this soup spicy? No, but you can easily add heat with sriracha, chili oil, or red pepper flakes.
- Can I make this in advance? Absolutely! The flavors actually improve after a day in the refrigerator.
- What if my soup is too thin? Let it simmer uncovered for a few extra minutes to reduce, or add a cornstarch slurry to thicken.
Egg Roll Soup
Recipe by Full Recipe
Craving the savory goodness of egg rolls but want something lighter and cozier? This egg roll soup transforms all your favorite filling ingredients into
Ingredients
- 1 lb ground pork
- 1 medium cabbage, shredded
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 8 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 4 green onions, sliced
- Salt and pepper to taste
Steps
- Brown ground pork in a large pot over medium-high heat, breaking it up as it cooks
- Add garlic and ginger, cook until fragrant, about 1 minute
- Stir in shredded cabbage and carrots
- Pour in chicken broth and soy sauce, bring to a boil
- Reduce heat and simmer for 10-15 minutes until vegetables are tender
- Stir in sesame oil
- Garnish with green onions before serving
Notes
- Stores well in the refrigerator for up to 4 days
- Soup will thicken as it sits; thin with additional broth when reheating
- Freeze in airtight containers for up to 3 months
