Warm, savory Egg Roll Soup packed with ground meat, crisp veggies and Asian-inspired flavors; ready in just 25 minutes for a comforting weeknight meal.
This Egg Roll Soup delivers all the flavor of your favorite appetizer in a hearty, comforting bowl.
Ground pork or chicken mingles with cabbage, carrots and aromatics in a savory broth that's perfect for busy weeknights. Quick, easy and full of flavor, it's a soup the whole family will love.
Ingredients
- Pork or chicken: This is the savory, protein base for the soup.
- Black pepper :Subtle warmth and seasoning, don't skip it.
- Olive oil: Neutral oil for sautéing.
- Toasted sesame oil: For a nutty depth and aroma.
- Garlic: Use fresh garlic for a pungent, aromatic flavor.
- Ginger: Adds a spicy, zesty warmth. Use fresh ginger in this egg roll soup.
- Veggies: I used green cabbage, carrots and green onions in this recipe for loads of texture.
- Chicken broth: Use homemade if you can but a good quality store-bought is great, too.
- Tamari or soy sauce: For that rich tasting umami pop!
- Apple cider vinegar or lime juice: To brighten with some acidity.
- To serve: Go for chilli sauce or sriracha if you want some heat. A little toasted sesame and fresh coriander leaves are yummy, too.
See recipe card for quantities.
Instructions
- Step 1: Brown the ground pork or chicken in a large pot over medium heat, season with pepper, then set it aside and discard excess fat.
- Step 2: Heat olive and sesame oils in the pot; sauté garlic, ginger, and 2 green onions for 1 minute until fragrant.
- Step 3: Add carrots and cook 2-3 minutes to soften.
- Step 4: Stir in cabbage and cooked meat for a few minutes until slightly tender.
- Step 5: Pour in broth and soy sauce, bring to a boil, then reduce to a simmer. Cover and cook 10 to 15 minutes until cabbage is wilted.
- Step 6: Stir in vinegar or lime juice, adjust seasoning, and serve topped with sesame seeds, coriander and optional chili sauce.
Hint: I used a heavy based, cast iron pot to make my egg roll soup.
Substitutions
- Protein: Swap ground pork or chicken for turkey, tofu, or shrimp for a different flavor or plant-based option.
- Cabbage: Use napa cabbage, bok choy or shredded kale if you like.
- Soy sauce: Replace tamari with coconut aminos or light soy sauce for a lower-sodium option.
Variations
- Spicy version: Add 1 teaspoon chili flakes or a few slices of fresh chili when sautéing for heat.
- Noodle soup: Toss in cooked rice noodles or egg noodles at the end for a heartier meal.
- Veggie-packed: Add bell peppers, snow peas or mushrooms along with the cabbage for extra color and nutrition.
Equipment
You'll need a large pot for browning the meat and simmering the soup, plus a knife and cutting board for prepping veggies. A wooden spoon or spatula works best for stirring without crushing the cabbage.
Storage
Store leftover egg roll soup in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Reheat gently on the stove over low heat or in the microwave, adding a splash of broth if needed to loosen the soup.
Top tip
Sauté the garlic and ginger gently; overcooking can make them bitter, but lightly cooking releases their full aroma.
FAQ
Yes! The flavors actually develop more if made a few hours ahead. Just add fresh herbs and any quick-cooking veggies right before serving.
Related
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Egg Roll Soup
Ingredients
- 1 lb ground pork or ground chicken if you prefer
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 3 garlic cloves minced
- 1 tablespoon ginger grated
- 3 cups green cabbage ½ cm thick (270g / 9.5oz)
- 1 cup carrot julienne (115g / 4oz)
- 3 green onions finely sliced
- 6 cups chicken broth
- 2 tablespoon tamari soy sauce
- 2 teaspoon lime juice
To Serve
- Chilli sauce or sriracha to taste
- 1 teaspoon toasted sesame seeds
- 1 tablespoon coriander finely chopped
Instructions
- Using a large pot, brown the ground pork or chicken on medium heat and season with pepper. Set aside when cooked and discard the fat.
- Heat the olive oil and toasted sesame oil in the pot on a medium heat. Add 2 of the green onions, garlic, and ginger and sauté for 1 minute until fragrant.
- Add the carrots and sauté for another few minutes to soften.
- Add the cabbage and pork and stir for a few minutes, allowing it to soften just a touch.
- Pour in broth and soy sauce, and stir well to combine. Bring to a boil and reduce to a simmer. Cover and cook for 10 - 15 minutes or until the cabbage is wilted. Add the apple cider vinegar or lime at the end and stir to combine.
- Adjust seasoning to taste and top with toasted sesame seeds, coriander and optional chilli sauce or sriracha.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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