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If you love egg rolls, you’re going to absolutely love this Egg Roll Soup! It’s everything you crave about classic takeout egg rolls, with savory pork, crunchy cabbage, and that aromatic ginger-garlic flavor, just served up in soup form!
I’ve always been a fan of egg rolls, but I don’t ever make them at home. The deep frying just seems like such a mess! So whenever I am craving egg rolls, I opt to make this soup version. It truly captures all the same flavors of crispy egg rolls, but with way less work and a lot more comfort!
The ground pork, soy sauce, sesame oil, garlic, and ginger make the broth super flavorful. The shredded carrots and green cabbage add the perfect amount of texture, and if you top it all off with crispy wonton strips, you really won’t miss those fried egg rolls one bit!
Ingredients Needed for Egg Roll Soup
- Ground Pork: Classic for egg roll flavor, but ground chicken or turkey works too.
- Onion, Garlic, and Ginger: This trio of aromatics makes the broth taste rich and restaurant-quality.
- Soy Sauce: This will season the broth with the perfect amount of salt and umami depth.
- Rice Vinegar: For a hint of tangy flavor that balances everything out!
- Toasted Sesame Oil: A little goes a long way! Adds just a slightly nutty flavor.
- Chicken Broth: The base of the soup! Use low-sodium so you can adjust seasoning.
- Carrots & Cabbage: Key to that egg roll crunch and sweetness. Pre-shredded carrots are a great shortcut.
- Green Onions: Fresh, sharp flavor at the end with some reserved for garnish.
- White Pepper & Salt: A little spice and seasoning to round everything out. White pepper is to prevent dark specs of color in the soup. If you don’t mind, you can use regular pepper.
- Optional Toppings: Chili oil, crispy wonton strips, or extra soy sauce make this soup customizable.
Variations and Substitutions
- Vegetarian Version: Swap pork for mushrooms or tofu and use vegetable broth instead of chicken. You’ll still get that egg roll flavor, but it won’t be as rich!
- Protein Swap: Try ground chicken, turkey, or even shrimp for a different spin. Each one changes the flavor slightly but still keeps the soup hearty.
- Boost Umami: If you don’t mind MSG, adding 1 teaspoon really enhances all the flavors. It’s optional, but makes the broth taste like true takeout.
- Make it Spicy: Stir in chili paste or top bowls with extra chili oil if you like a little heat!
How To Make the Best Egg Roll Soup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Brown the Pork
In a large pot, heat the oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned.
Stir in the onion, garlic, and ginger. Cook for 2-3 minutes, until fragrant.
Step 2 | Add the Liquid
Add in the soy sauce, rice vinegar, sesame oil, and chicken broth. Stir to deglaze the pan.
Step 3 | Simmer with Veggies
While continuing to simmer, add in the carrots and cabbage.
Reduce the heat to medium-low and simmer for 10-12 minutes, until the vegetables are tender but not overcooked.
Step 4 | Adjust & Serve
Stir in the green onions and season with white pepper and salt to taste.
Ladle into bowls, drizzle with chili oil, or top with crispy wonton strips for an extra fancy touch.
Recipe Tips
- Don’t overcook the veggies. The cabbage and carrots should be tender but not mushy. Keep an eye on them during the last 10 minutes of simmering.
- Brown the pork well. Let it sear in the pan before breaking it up fully. This adds caramelized flavor to the broth and keeps the soup from tasting flat.
- Taste as you go! Depending on your broth and soy sauce, you may need more salt or vinegar at the end. Adjusting just before serving makes all the difference.
- Add crunch right before serving. Crispy wonton strips or even crushed tortilla chips make the soup feel like a true egg roll in a bowl.
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Recipe FAQs
If you prefer a thicker soup, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last few minutes of cooking. The broth will lightly thicken while still staying slurpable.
It can be! Just swap the soy sauce for tamari or coconut aminos, and check that your broth and toppings are gluten-free.
Definitely. A handful of rice noodles, ramen, or even cooked white rice can be added in to make this a heartier meal. Just be sure not to overcook the noodles, so add them toward the very end!
Storage
Storage: Store cooled soup in the fridge for up to 4 days in an airtight container. Reheat on the stove over low heat, stirring occasionally. If you’re meal prepping, keep the wonton strips separate and only add them when serving so they stay crispy.
Freeze: To maintain the best texture, freeze the broth and pork base separately, without the cabbage and carrots. Then add the fresh vegetables during reheating. Otherwise, you can freeze the cooled soup, but the cabbage will become a bit soft. Freeze in a freezer-safe container for up to 3 months.
What to Serve with Egg Roll Soup
This soup is hearty enough to be the main dish, but a few sides can make it even better! Pair it with rice pilaf or fried rice for a more filling meal, or serve it with some dumplings to keep the take-out theme going.
For toppings, don’t skip the chili oil, extra soy sauce, and crispy wonton strips; they’re the finishing touches that make each bowl seriously good!
Other Recipes to Try
- Easy Orange Chicken
- Chicken Teriyaki
- Beef Chop Suey Recipe
- Sesame Chicken Recipe
- Honey Garlic Chicken Recipe
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Easy Egg Roll Soup Recipe
Ingredients
- 1 tablespoon avocado oil
- 1 pound ground pork
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 6 cups chicken broth
- 1 cup shredded carrots
- 4 cups green cabbage, cut into bite sized strips
- 3 green onions, sliced (reserve some for garnish)
- ½ teaspoon ground white pepper
- Salt, to taste
- Optional toppings: crispy wonton strips, chili oil, extra soy sauce
Instructions
- In a large pot, heat the oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it is browned.
- Stir in the onion, garlic, and ginger. Cook for 2-3 minutes, until fragrant.
- Add in the soy sauce, rice vinegar, sesame oil, and chicken broth. Stir to deglaze the pan.
- While continuing to simmer, add in the carrots and cabbage.
- Reduce the heat to medium-low and simmer for 10-12 minutes, until the vegetables are tender but not overcooked.
- Stir in the green onions and season with white pepper and salt to taste.
- Ladle into bowls, drizzle with chili oil, or top with crispy wonton strips for an extra fancy touch.
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Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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