Today we’re diving into a recipe that’s all about comfort and flavor without any fuss. Let’s talk about Egg Roll Soup. Yes, you heard that right! If you’re a fan of those crispy, savory egg rolls you get as a starter at your favorite Chinese restaurant, then this soup is going to make you very happy. It has all the classic flavors—ginger, garlic, sesame, and tender ground pork—just in a cozy, warm broth.
I know, soup might not be the first thing you think of when it’s warm outside, but trust me, once you try this, you’ll want it all year round. This soup has the heartiness of an egg roll without the deep frying. It’s super quick to throw together too, making it a perfect weeknight option.
Let’s walk through it together!
What You’ll Need
Here’s everything that goes into this bowl of deliciousness. These are ingredients that pack a lot of flavor without a lot of extra effort:
- 1 tablespoon olive oil – for sautéing.
- 1 pound ground pork – gives a nice, meaty depth. You could also use ground chicken or turkey if you like.
- 4 cups shredded cabbage – about half of a small cabbage. It brings the crunch and a little sweetness.
- 2 large carrots, shredded – or about 1 cup of pre-shredded carrots. A little rough chop is nice for texture.
- 1 medium yellow onion, grated – grating the onion helps it blend into the soup without large pieces.
- 1 tablespoon fresh ginger, grated – use a spoon to peel the ginger, it’s so easy!
- 2 tablespoons minced garlic – because garlic is everything.
- Salt and pepper – to taste.
- 6 cups chicken broth – the base of our soup. Homemade is great if you have it, but store-bought works just as well.
- 1 teaspoon toasted sesame oil – adds that final layer of nutty, toasty flavor right at the end.
How to Make Egg Roll Soup
Alright, here’s the fun part. This is one of those recipes where the steps just flow—sauté, add, simmer, and before you know it, you’ve got soup!
- Prep your veggies: Start by shredding the cabbage and carrots. If you’re using whole carrots, grate them or just give them a quick rough chop to make the pieces smaller. For the onion, grate it down so it almost melts into the soup when it cooks. The fresh ginger can be peeled easily with the edge of a spoon and then grated finely.
- Brown the pork: In a large pot, heat a tablespoon of olive oil over medium-high heat. Add the ground pork, breaking it up as it cooks. You want it nice and browned, which takes about 5–7 minutes. Once it’s cooked through, transfer the pork to a plate and set it aside. Leave the drippings in the pot—those are full of flavor!
- Sauté the veggies: In the same pot (with all those porky bits left behind), add the shredded cabbage, carrots, and grated onion. Sauté for about 2–3 minutes, just until everything starts to soften. You’ll see the cabbage turn bright and the carrots bring a little pop of color. It’s already smelling so good.
- Add the garlic and ginger: Toss in the minced garlic and grated ginger, and cook for another 2 minutes, stirring frequently. You’re building layers of flavor here, so don’t rush this step—let that ginger and garlic get nice and fragrant. (source:Ineskohl.info)
- Return the pork and season: Add the browned pork back into the pot with the veggies. Season with a bit more salt and pepper. Taste as you go; it’s always easier to add a little at a time.
- Pour in the chicken broth: Add all 6 cups of chicken broth. Give everything a good stir, then bring the soup up to a boil. Once it’s boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. This is where all those flavors come together beautifully.
- Finishing touches: After simmering, turn off the heat and stir in the toasted sesame oil. A little goes a long way here, so just one teaspoon is enough to add that nutty depth that makes the soup taste like an egg roll.
Serving Suggestions
This soup is amazing on its own, but if you want to make it a bit more filling, you could add a handful of cooked rice or rice noodles. I’ve also seen people sprinkle in a little green onion or even some crunchy wonton strips for texture.
And if you’re feeling fancy, drizzle a little soy sauce or sriracha on top. I personally love a little extra heat, so a dash of sriracha does the trick for me!
Tips for Success
- Taste as you go: Since there are so few ingredients, seasoning makes a big difference here. Give the broth a taste before simmering to make sure you have enough salt and pepper.
- Go easy on the sesame oil: Toasted sesame oil has a strong flavor, so start with a small amount. You can always add a few more drops if you want more.
- Storage and leftovers: This soup actually gets better as it sits, so it’s great for meal prep. Store leftovers in the fridge for up to 3 days. When reheating, you might need to add a little extra broth since the cabbage can absorb some of the liquid.
Why You’ll Love This Soup
The best part of this egg roll soup is that it gives you all the flavors you love from a traditional egg roll, without the frying. It’s light, yet comforting, with that unmistakable savory flavor of pork, garlic, and ginger. Plus, it’s packed with veggies, so it feels healthy and hearty at the same time.
Once you try this, you’ll want to make it again and again. It’s the perfect go-to for a quick dinner or a cozy lunch. So next time you’re craving egg rolls but want something a bit lighter, grab a big bowl and ladle in some of this delicious egg roll soup. Trust me, it’s a keeper!
Enjoy, and happy cooking!
