Egg Roll Soup takes everything inside an egg roll, the browned ground pork, cabbage, carrots, onion, garlic and ginger, and simmers it in chicken broth with a finish of toasted sesame oil. There’s no wrapping and no frying, just one pot and a spoon. Add some crispy wonton strips on top and you get the crunch back too. It serves 6 in about 40 minutes.
How to make it: Brown the pork and set it aside, soften the onion, carrots and garlic in the same pot, then add the cabbage, broth, ginger and pork. Simmer, covered, for 15 minutes until the cabbage and carrots are tender, and stir in the sesame oil at the end.
Why You’ll Love It
- Egg roll flavor, no frying: the filling you love, turned into a soup.
- One pot, 40 minutes: brown, sauté, simmer, done.
- Everyday ingredients: a head of cabbage, a pound of pork, carrots and a carton of broth.
- Easy to change: swap in chicken or turkey, add soy sauce or rice vinegar, or go meatless with mushrooms.
Ingredient Notes
Ground pork: One pound. It’s browned first and set aside, then goes back in with the cabbage.
Green cabbage: One small head, chopped into bite-size pieces. If you start with a whole cabbage, cut out the thick core, then slice the leaves into strips about 1/4 to 1/2 inch thick. Whole cabbage gives the best texture and flavor.
Onion, carrots and garlic: One medium white onion and 2 medium carrots, diced, plus 3 cloves of garlic.
Chicken broth: Six cups, or up to 8 for a brothier pot. Vegetable broth works too.
Ground ginger: Two teaspoons, stirred in with the broth. Ginger is a big part of that egg roll taste.
Toasted sesame oil: One teaspoon, stirred in at the very end. It gives the soup its warm, nutty aroma.
Ingredients
- 1 pound ground pork
- 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-size pieces
- 6 cups chicken broth (vegetable broth also works; up to 8 cups)
- 2 teaspoons ground ginger
- 1 teaspoon toasted sesame oil
- Salt and black pepper, to taste
How to Make Egg Roll Soup
1. Brown the pork. Add the ground pork to a large stockpot and cook over medium heat for 5 to 6 minutes, stirring and flipping occasionally, until it is browned and a food thermometer reads 160°F. Use a slotted spoon to move the pork to a plate and set it aside.
2. Sauté the onion, carrots and garlic. Add the olive oil and onion to the pot and stir to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic and sauté for 2 more minutes.
3. Add the cabbage and broth. Add the cabbage, chicken broth, ginger and cooked pork and stir to combine.
4. Simmer. Bring the soup to a simmer. Reduce the heat to medium-low, cover and simmer for 15 minutes, until the carrots and cabbage are tender. Stir in the sesame oil, then taste and season with a few generous pinches of salt and black pepper.
5. Serve. Serve warm, garnished with your favorite toppings.
How to Get the Egg Roll Crunch
The one thing egg roll soup is missing is the crisp, golden wrapper. You can bring that back at the table, one bowl at a time:
| Topping | How to use it |
|---|---|
| Crispy wonton strips | Store-bought, usually in the salad dressing aisle; scatter a handful on each bowl |
| Fried egg roll wrappers | Cut wrappers into strips or squares and fry them briefly in a high-smoke-point oil until golden |
| Toasted sliced almonds | A lighter crunch that keeps well |
| No crunch at all | The soup is just as good without it |
Add the crunch last. Put the strips or wrappers on each bowl as you serve it, so they stay crisp.
Finish with color and heat. Thinly sliced green onions and toasted sesame seeds make it look like takeout. For heat, add a spoonful of chili crisp or a squeeze of sriracha.
Tips for Success
Brown the pork on its own
Cooking the pork first and lifting it out with a slotted spoon leaves room in the pot to soften the onion and carrots. Check it with a food thermometer: ground pork is done at 160°F, per USDA FSIS, no matter how browned it looks.
Cut the cabbage in bite-size pieces
Pieces that fit on a spoon cook evenly in 15 minutes and are easy to eat. Long shreds tangle on the spoon.
Stir in the sesame oil off the boil
Add it at the end of simmering, just before you season, so its toasty flavor stays bright.
Short on time?
Coleslaw mix can stand in for the chopped cabbage and carrots. Sliced whole cabbage still gives the better texture.
Variations
- With soy sauce: stir 1 tablespoon of reduced-sodium soy sauce in with the cabbage and broth.
- Tangy: stir in 1 tablespoon of rice vinegar at the end, or a squeeze of lime juice.
- With fish sauce: add a teaspoon or two of fish sauce with the broth for a deeper savory flavor.
- Chicken or turkey: use ground chicken or ground turkey in place of the pork, and cook it to 165°F.
- Meatless: use baby bella and shiitake mushrooms, crispy tofu or both, with vegetable broth.
- Heartier: stir in a cup or two of cooked white or brown rice.
Storage & Reheating
Divide the soup into smaller, shallow covered containers so it cools quickly, and refrigerate it within 2 hours. USDA FSIS says to eat it within 3 to 4 days, or freeze it for 3 to 4 months. Thaw frozen soup in the refrigerator.
Reheat it on the stove until it comes to a rolling boil, as FSIS advises for soups, then add fresh toppings. Don’t reheat it in a slow cooker.
What to Serve With It
Egg roll soup is a full meal, but it’s even better with a side of Chinese beef and onion stir fry or a beef and broccoli ramen stir fry for a takeout-style night at home. For more cabbage in a bowl, try slow cooker unstuffed cabbage roll soup or stuffed cabbage rolls. And if you like Asian-inspired slow cooker dinners, make Asian pork in the crock pot or slow cooker beef ramen.
Frequently Asked Questions
What is in egg roll soup?
Ground pork, green cabbage, carrots, onion and garlic, simmered in chicken broth with ground ginger and finished with toasted sesame oil. Those are the flavors of an egg roll filling.
What’s the best broth for egg roll soup?
Chicken broth is the usual choice. Vegetable broth works too, especially for a meatless pot with mushrooms or tofu.
Can I use coleslaw mix?
Yes. Coleslaw mix can replace the chopped cabbage and diced carrots to save time, though sliced whole cabbage has the better texture.
Can I make it in a slow cooker or pressure cooker?
Yes. Brown the pork on the stove first, then cook everything together. Never put raw or frozen ground meat straight into a slow cooker.
Can I freeze egg roll soup?
Yes. Freeze it without the crunchy toppings for up to 3 to 4 months, thaw it in the refrigerator, and reheat it to a rolling boil.
Final Notes
Keep a bag of crispy wonton strips in the pantry, and this soup always has its crunch. If you make it, tell me in the comments which topping you added.
Egg Roll Soup
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Ingredients
- 1 pound ground pork
- 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-size pieces
- 6 cups chicken broth vegetable broth also works; up to 8 cups
- 2 teaspoons ground ginger
- 1 teaspoon toasted sesame oil
- salt and black pepper to taste
Instructions
- Add the ground pork to a large stockpot and cook over medium heat for 5 to 6 minutes, stirring and flipping occasionally, until it is browned and a food thermometer reads 160°F. Use a slotted spoon to move the pork to a plate and set it aside.
- Add the olive oil and onion to the pot and stir to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic and sauté for 2 more minutes.
- Add the cabbage, chicken broth, ginger and cooked pork and stir to combine.
- Bring the soup to a simmer. Reduce the heat to medium-low, cover and simmer for 15 minutes, until the carrots and cabbage are tender. Stir in the sesame oil, then taste and season with a few generous pinches of salt and black pepper.
- Serve warm, garnished with your favorite toppings.
