Egg Roll Soup

A comforting, flavorful soup inspired by classic egg rolls; ground meat, crisp vegetables, and aromatic spices come together in a savory broth. Ready in just 25 minutes, it’s perfect as a light main or a starter for any meal. Serve with a drizzle of chili sauce and a sprinkle of sesame seeds for an extra pop of flavor.

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Course: Dinner

Cuisine: Asian-style

Keyword: egg roll soup

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings:

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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