Egg Roll Soup Recipe
Egg Roll Soup is a delicious, healthy twist on the classic egg roll. Packed with savory ground pork, fresh ginger, and crisp vegetables like cabbage and carrots, this soup captures all the flavors of a traditional egg roll but in a comforting, easy-to-make broth. It’s quick, flavorful, and perfect for a cozy meal on a cold day.
Plus, it’s fully customizable with toppings like sesame seeds, green onions, or a splash of sriracha for an extra kick! A light yet hearty soup, it’s a great way to enjoy the tastes of takeout without the frying.
Why People Will Love The Egg Roll Soup:
All the flavor of an egg roll—without the guilt: This soup captures the rich, savory essence of traditional egg rolls, but skips the deep-frying, making it lighter, cleaner, and more nourishing.
One-pot simplicity with bold payoff: It delivers complex, takeout-style flavor using just a single pot, minimal prep, and pantry-friendly ingredients—perfect for busy weeknights.
Warming and satisfying, yet surprisingly light: With a broth-based base, lean protein, and crisp vegetables, it’s comforting without being heavy—ideal for any season.
Customizable to your taste or diet: Easily made with ground chicken, turkey, or even tofu; spice lovers can add sriracha, while low-sodium seekers can scale back soy sauce.
Aromatic depth in every bite: Fresh garlic and ginger, paired with soy and vinegar, infuse the broth with layers of umami, heat, and tang—creating a deeply flavorful experience with each spoonful.
Packed with texture and nutrition: Shredded cabbage and carrots offer crunch and color while also boosting the soup’s fiber and vitamin content, making it both delicious and wholesome.
Perfect for meal prep: It stores and reheats beautifully, often tasting even better the next day as the flavors deepen—great for lunches or quick dinners on the go.
Key Ingredients in the Egg Roll Soup
Ground pork: This richly flavored base brings savory depth and authentic egg roll essence, browning beautifully to create umami-laden bits that flavor the entire soup.
Fresh garlic and ginger: These two aromatics form the heart of the broth’s complexity—garlic adds warmth and body, while ginger delivers brightness and subtle heat that elevates the dish.
Shredded green cabbage: A nod to the classic egg roll filling, cabbage adds both crunch and sweetness as it wilts into tender ribbons that absorb the seasoned broth.
Shredded carrots: Offering natural sweetness and vibrant color, carrots balance the savoriness of the soup while enhancing texture and nutrition.
Chicken stock: This foundational liquid acts as a carrier for all the rich flavors, creating a savory backdrop that ties together the meat, vegetables, and seasonings.
Soy sauce and rice vinegar: Soy sauce brings salty, umami depth, while rice vinegar provides the gentle tang that lifts the broth and mimics the flavor profile of dipping sauce.
Optional garnishes (green onion, sesame, sriracha): These finishing touches add texture, color, heat, and complexity—allowing each bowl to be customized to your palate.
Expert Tips:
Brown the meat for flavor, not just color: Don’t rush the ground pork—let it brown deeply in the pot without stirring too frequently. Those golden bits (fond) stuck to the bottom will dissolve into the broth, creating rich, meaty depth.
Grate your own garlic and ginger: Freshly grated aromatics offer significantly more punch and brightness than pre-minced versions. Use a microplane for a fine, almost paste-like texture that melts into the soup.
Shred the vegetables finely and evenly: Uniformly cut cabbage and carrots cook more evenly and offer a better mouthfeel. This also helps mimic the delicate texture found inside actual egg rolls.
Don’t overcook the cabbage: Simmer just until it’s tender but still has a gentle bite. Overcooking can make it limp and sulfuric, muting the soup’s freshness.
Balance your salt carefully: Between soy sauce, chicken broth, and ground pork, salt levels can vary. Start with less salt and adjust only after tasting the broth once it has simmered.
Layer the vinegar late: Add rice vinegar after the soup has simmered for maximum brightness. Heat can dull its acidity, so a final splash before serving sharpens the flavor beautifully.
Garnish with intention: Don’t skip the garnishes—green onions add fresh lift, sesame seeds contribute nutty contrast, and a swirl of sriracha brings vibrant heat and color. Each elevates the soup beyond basic.
Egg Roll Soup Recipe
Ingredients:
1 tablespoon olive oil
1 lb ground pork (or you can use ground chicken or turkey)
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, finely grated
4 cups chicken stock
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 cups shredded green cabbage
1 cup shredded carrots
1/4 teaspoon freshly ground black pepper
Salt, to taste
Optional Garnishes: chopped green onions, sesame seeds, a drizzle of sriracha
Instructions:
Cook the Protein:
In a large pot, heat the olive oil over medium-high heat.
Add the ground pork and cook, breaking it up into smaller pieces, until browned.
Drain off any excess fat.
Sauté the Aromatics:
Add the chopped onion, minced garlic, and grated ginger to the pot.
Cook for about 2-3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Add Liquid and Veggies:
Pour in the chicken stock, soy sauce, and rice vinegar.
Bring the mixture to a gentle simmer.
Once simmering, add the shredded cabbage and carrots.
Season with black pepper and salt, adjusting the flavor as needed.
Simmer and Cook:
Let the soup simmer for about 10-15 minutes, or until the cabbage wilts and the carrots soften to your desired texture.
Serve:
Ladle the soup into bowls, then garnish with chopped green onions, sesame seeds, and a drizzle of sriracha if you’d like a bit of heat.
Serve hot and enjoy!
Tips:
For added crunch, toss in a handful of bean sprouts just before serving.
If you’re looking for a low-carb option, simply skip the rice and enjoy the soup as is.
This Egg Roll Soup offers all the comforting flavors of a classic egg roll but in a healthy, hearty soup form. It’s perfect for a cozy, nutritious meal!
Important Notes When Making Egg Roll Soup:
Use quality broth—it’s the soul of the soup: Since this recipe is broth-based, using a rich, flavorful chicken stock (preferably low-sodium so you can control the seasoning) will significantly impact the final depth and body of the dish.
Ground pork adds richness, but substitutions work well: While pork gives it a classic egg roll taste, ground chicken or turkey can make it leaner. If using leaner meats, add a splash of sesame oil or a bit more soy sauce to restore umami richness.
Freshness of aromatics matters: Garlic and ginger are not just background flavors here—they define the dish’s identity. Use fresh cloves and roots instead of jarred versions to avoid flat or metallic notes.
Cabbage texture is key: Add the cabbage and carrots after the broth comes to a simmer—not before. This helps preserve their structure and ensures a vibrant texture rather than soggy vegetables.
Rice vinegar brings essential balance: Don’t skip the vinegar—it adds brightness and contrast that cuts through the richness of the meat and broth. Add it near the end for a clean, clear tang.
Customize to taste, especially the salt and heat: The broth, soy sauce, and pork all contribute salt. Taste at the end before adding more. Sriracha or chili oil can be added individually for those who prefer more heat.
Garnishes complete the dish: Chopped scallions, sesame seeds, and a drizzle of sriracha are more than decorative—they add textural and flavor contrasts that mimic the experience of biting into a crisp egg roll.
Nutrition Information:
For 1 serving size – assuming the recipe yields 6 servings:
Calories: 280 kcal | Protein: 20 g | Fat: 18 g | Saturated Fat: 3 g | Trans Fat: 0 g | Carbohydrates: 12 g | Dietary Fiber: 3 g | Sugars: 5 g | Cholesterol: 60 mg | Sodium: 800 mg | Potassium: 500 mg
Frequently Asked Questions:
Can I use a different type of meat in this recipe?
Yes! You can easily substitute the ground pork with ground chicken, ground turkey, or even ground beef if you prefer.
For a vegetarian version, try using tofu or tempeh, crumbled to mimic the texture of ground meat.
Just keep in mind that the flavor profile might change slightly depending on the type of meat you choose.
Can I make this soup ahead of time?
Yes, you can make Egg Roll Soup ahead of time! It actually tastes even better the next day as the flavors meld together.
After cooking, allow the soup to cool, then store it in an airtight container in the refrigerator for up to 3 days.
When reheating, you may want to add a splash of broth or water if the soup thickens too much.
Can I freeze Egg Roll Soup?
Yes, you can freeze the soup, but be aware that the texture of the cabbage may soften upon reheating.
To freeze, let the soup cool completely, then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 2 months.
When ready to reheat, thaw it overnight in the fridge and warm it up on the stove, adding a bit of extra broth if needed.
Can I make this soup spicier?
Absolutely! If you want to add more heat to your Egg Roll Soup, you can increase the amount of ginger, or add some chili garlic sauce, red pepper flakes, or a few dashes of sriracha.
For a more intense kick, drizzle sriracha on top when serving, or add fresh sliced jalapeños to the soup while it’s simmering.
What if I don’t have rice vinegar?
If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar, though rice vinegar gives the soup a milder, more subtle tang.
If you prefer a slightly sweeter flavor, you can even use seasoned rice vinegar, which has added sugar and salt, but be sure to adjust the amount of soy sauce or salt in the recipe accordingly to balance the flavor.
Can I skip the ginger, or is it essential to the flavor?
While fresh ginger adds a unique, aromatic flavor to the soup, you can skip it if you prefer.
If you don’t have fresh ginger, you could use a small amount of ground ginger (about 1/2 teaspoon), but the flavor will be less vibrant.
However, the soup will still taste delicious without it, though it might lack that signature ginger kick.
Can I use pre-shredded cabbage and carrots instead of fresh?
Yes, pre-shredded cabbage and carrots are a convenient option and can be used in place of fresh vegetables.
Just make sure to check the freshness of the pre-shredded veggies and avoid ones that have been sitting in the fridge for too long, as they may lose their crispness.
You can also use coleslaw mix (which usually contains cabbage and carrots) as a shortcut.
How can I adjust the soup if it’s too salty?
If your soup turns out too salty, it could be from the soy sauce or broth.
To balance the flavor, try adding more low-sodium chicken broth or water to dilute it.
You can also add a bit of unsweetened coconut milk for richness or some extra cabbage and carrots to help absorb the excess salt.
Taste as you go and adjust the seasonings accordingly.
Can I make this soup spicier without using sriracha?
Yes, there are several ways to make the soup spicier without sriracha:
Add crushed red pepper flakes or chili garlic sauce for heat.
Freshly chopped jalapeños or Thai bird’s eye chilies can also be added during the sautéing step for a fresh, bold heat.
If you like a more fragrant, spicy kick, you can add a small amount of five-spice powder or Chinese chili oil to enhance the flavor profile.
Can I make this soup in advance and store it for later?
Yes, Egg Roll Soup keeps well in the fridge for 3-4 days.
After cooking, let it cool completely before transferring it to an airtight container.
Reheat the soup on the stovetop, adding a bit of broth if it has thickened.
The cabbage and carrots may soften more after sitting, but the soup will still be delicious.
If you want to make it ahead and freeze it, be mindful that the texture of the cabbage may change slightly upon thawing, but the flavor will remain great.