Egg Roll Soup

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Egg Roll Soup: A Comforting Twist on a Takeout Classic

If you love the savory, aromatic filling of classic Chinese egg rolls but want something lighter and easier to make, Egg Roll Soup is the perfect solution. This creative dish transforms everything you love about egg rolls — crisp vegetables, ground meat, garlic, and ginger — into a cozy, flavorful soup that’s both nourishing and satisfying. It’s quick to prepare, low in carbs, and full of comforting Asian-inspired flavors.

🥢 What Is Egg Roll Soup?

Egg Roll Soup takes the familiar filling of egg rolls — typically a blend of cabbage, carrots, green onions, and seasoned ground pork — and simmers it in a fragrant broth. The result is a warm, hearty soup with all the taste of egg rolls but none of the deep frying. It’s an ideal weeknight meal that comes together in under 30 minutes and can easily be customized to your taste.

🥬 Ingredients You’ll Need

Here’s everything you’ll need to create a delicious pot of Egg Roll Soup:

1 pound ground pork (you can also use ground chicken, turkey, or beef)
1 tablespoon sesame oil (for rich, nutty flavor)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 medium onion, diced
1/2 head green cabbage, thinly sliced (or 4 cups coleslaw mix for convenience)
2 medium carrots, julienned or shredded
6 cups chicken broth (low-sodium preferred)
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 teaspoon chili paste or sriracha (optional, for a little heat)
2 green onions, sliced (for garnish)
Salt and pepper, to taste

Optional toppings: fried wonton strips, sesame seeds, or a drizzle of extra sesame oil.

🍲 Step-by-Step Instructions

Step 1: Brown the Meat

Start by heating a large pot or Dutch oven over medium heat. Add the sesame oil, then the ground pork.
Cook for 5–7 minutes, breaking it up with a spatula, until it’s no longer pink and slightly browned. This browning step adds deep, savory flavor to the soup.