This Egg Roll Soup recipe brings together all of those irresistible egg roll flavors we love…in a soup!! It’s quick and easy to make, and easy to customize with pork, chicken, or mushrooms (<– if you’d like to make it vegan).
2017 has officially been deemed the Year Of The Cabbage Soup in our house.
Oh my goodness, you guys, I have been craving (more Italian-flavored) Cabbage, Sausage and Potato Soup nonstop this winter. And thus, cooking up batch upon batch of it to stay warm. (And by the looks of the Gimme Some Oven photos I’ve been following on Instagram, you all have too. ?)
But this week, when the cabbage soup craving hit for the billionth time, I started thinking that it might be fun to try an Asian flare to this soup, maybe seasoned with some yummy ginger and toasted sesame oil and green onions, in lieu of my traditional Italian seasonings. And then it hit me — cabbage, pork, carrots, onions — these are all of the ingredients in egg rolls! Why not just make an egg roll-inspired cabbage soup?! Maybe with some crispy egg roll wrappers (or store-bought crispy wonton strips) sprinkled on top?!?
Oh yes. Yes, yes, YES.
Egg Roll Soup Recipe | 1-Minute Video
I mean, honestly, I don’t know how a soup could really go wrong with all of these flavors. But especially with that magical toasted sesame oil (affiliate link) sprinkled in at the end, this soup was downright irresistible. So savory, so fresh, and SO DELICIOUS.
I just simmered everything together in the stovetop, and it was ready to go in a little over 30 minutes. But this recipe could also easily be adapted to the Instant Pot (pressure cooker) or slow cooker, if you’d like. I just recommend browning the pork on its own beforehand, then you can basically cook everything together afterwards.
Also, if you don’t eat pork, feel free to sub in ground or shredded chicken instead. Or, a mix of baby bella and shiitake mushrooms (and/or crispy tofu) would be a fabulous other option if you wanted to make this meatless and vegan. Just like with traditional egg rolls, just about any protein will work here.
Also, if you happen to have access to those cute little store-bought crispy wonton strips (usually available in the salad dressing aisle), those would be a fabulous crispy finish on this soup, similar to egg rolls. Or you can do what I did and just fry some egg roll wrappers yourself. Or sub in toasted sliced almonds for something crispy. Or just nix the crispy topping altogether. ? (The soup will still be delicious without it.)
Clearly, you have plenty of options here. So make this soup your own…and enjoy!!
This recipe contains affiliate links.
Egg Roll Soup
Ingredients
- 1 pound ground pork (or see other alternatives below!)
- 2 tablespoons olive oil
- 1 medium white onion, peeled and diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 1 small green cabbage, chopped into bite-sized pieces
- 6-8 cups chicken or vegetable stock
- 2 teaspoons ground ginger
- 1 teaspoon toasted sesame oil
- optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips)
Instructions
- Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned. Use a slotted spoon to transfer the pork to a separate plate, and set aside.
- Add the olive oil and onion, and stir to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally. Add the cabbage, stock, ginger, and cooked pork, and stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender. Stir in the sesame oil until combined. Then taste and season the soup with a few generous pinches of salt and black pepper as needed.
- Serve warm, garnished with your desired toppings. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
Notes
Did you make this?Let me know how it turned out in the comments below!
Can you use ground turkey instead of pork or chicken?
Made this for lunch today and it’s perfect for this rainy fall day. I used ground chicken and added the rice vinegar and soy sauce that some other comments said to do. I also added chili garlic paste to give it a kick. Delicious!
Very good. Reading some of the comments I added chili paste, low sodium soy sauce and a splash of rice wine vinegar. I toasted a few cut up eggroll wrappers in a couple tablespoons of olive oil as a topping along with green onions. A bit of hoisin sauce brought it up a notch too. Thanks for the recipe, I was craving cabbage for whatever reason!
Can I use bok choy instead of cabbage
Made this recipe tonight and it was fantastic!! Big hit with my family! Super easy and so delicious!! Definitely will be making it a again.
This soup tasted kind of bland when it was done so I read the reviews and added a few tablespoons of chili garlic sauce and a splash of soy sauce and rice vinegar. It definitely spiced up the flavor but I still don’t think this soup will quite make our rotation. It was great for something new to try though.
OMG!!!! It’s late July and I’m eating soup — and loving it!!!
This is da bomb! I added a generous amount of garlic powder, onion powder and pepper to the pork as it browned. Used Napa cabbage and added some sliced celery. As someone else mentioned, I put a splash of rice wine vinegar and some low sodium soy sauce. To serve, I used the wonton strips, a drizzle of sweet chili sauce and sliced green onions. My hubby loved it and called it a “keeper”. I heartily agree! Thanks for this tasty recipe!
Yum, this recipe hits the trifecta: easy, inexpensive, and delicious! I only had a half pound of ground pork so used that much and thought it was enough. Freezes well, and also great with ramen noodles (skip the seasoning packet, just add the noodles and cook them in your soup). Thank you!
I made this (vegan) using Sweet Earth Foods vegan ground beef. I added a couple tablespoons of soy sauce. This recipe is delocious. I ate 3 bowls the first day I made it. You can really add a lot of cabbage and make it very healthy.
Oh, wow! I saw this recipe in the corner when I was reading your fried rice recipe (I made homemade fried rice two weeks ago and it was amazing) and I MUST try this!