Egg Roll Soup Recipe

If you’re a fan of the flavors of egg rolls but want a healthier, more comforting option, this egg roll soup might just be your new go-to recipe. Imagine all the deliciousness of an egg roll—savory ground beef, crunchy cabbage, fragrant ginger and garlic—all simmered together in a cozy, soul-warming broth. It’s a great way to enjoy those familiar flavors in a lighter, nourishing dish that still fills you up.

I remember the first time I made this egg roll soup; it was a chilly evening, and I was craving something hearty yet easy. I didn’t have the energy for full-blown meal prep, so this one-pot wonder was perfect. Plus, it’s fun to get creative with toppings! I threw on some crispy wonton strips and green onions, and it instantly felt like a restaurant-quality meal. Now, every time I make this, I’m reminded of that cozy evening and how satisfying simple flavors can be.

this RECIPE

The origin story: inspired by classic egg rolls

Egg rolls have a long history, tracing back to Chinese-American cuisine, though their exact origins are a bit fuzzy. Traditional egg rolls are deep-fried wrappers filled with ingredients like cabbage, carrots, and meat. But as much as I love a crunchy egg roll, they can be a bit heavy and labor-intensive to make at home. This soup takes those same core flavors and transforms them into a lighter, faster, and more versatile dish. By ditching the fried wrappers but keeping the heart of the filling, this recipe keeps everything you love about egg rolls but without the grease. And if you miss the crunch, don’t worry—some crispy toppings will do the trick!

Let’s talk ingredients: the stars of this cozy soup

Every ingredient in this egg roll soup has a job to do, so let’s break it down.

• Lean ground beef: This is the main source of protein and adds a lovely, hearty flavor. I like to use lean ground beef to keep the soup from being too greasy. If you prefer, you can swap it out for ground turkey or chicken.
• Cabbage: The cabbage is essential to the texture and taste of this soup, providing a nice crunch that softens as it simmers. Green cabbage works perfectly, but if you’re out, Napa cabbage or even shredded Brussels sprouts could be a fun twist. Cabbage is packed with fiber and vitamin C, which makes this soup feel extra nourishing.
• Carrots and onions: These two are the backbone of so many soups, adding sweetness and depth of flavor. They also make the soup colorful and satisfying to eat. If you don’t have fresh carrots, feel free to add a handful of frozen mixed veggies for convenience.
• Garlic and ginger: Here’s where the magic happens! Garlic and ginger give this soup its signature flavor, adding warmth and a hint of spice. Fresh ginger is ideal, but powdered ginger works in a pinch. Both ingredients have immune-boosting properties too!
• Sesame oil: Just a touch of toasted sesame oil added at the end really elevates the flavor of this soup, giving it that signature egg roll taste. If you’re a sesame lover, you could drizzle a tiny bit more on top as a finishing touch.
• Chicken or vegetable stock: The broth is the base of this soup, so pick a high-quality stock for the best flavor. I love using chicken stock for a richer flavor, but veggie stock is a great option if you’re looking for a vegetarian-friendly base.

Kitchen gear: what you need (and what you can totally skip)

To make this egg roll soup, you don’t need much in the way of fancy equipment, which is one reason I love it.

• Large stockpot or Dutch oven: A large pot is essential for cooking the soup and holding all the ingredients without crowding. If you don’t have a Dutch oven, a regular stockpot will work just fine.
• Slotted spoon: This comes in handy for scooping out the ground beef once it’s browned. If you don’t have a slotted spoon, you can use a regular spoon and just tilt it to drain any excess grease.
• Sharp knife and cutting board: Since there’s a fair bit of chopping with the cabbage, onion, and carrots, a good knife makes this process much easier.

That’s pretty much it! No need for blenders or special gadgets—just basic kitchen tools that make the prep work a breeze.

Step-by-step: my foolproof method for egg roll soup

Alright, let’s get cooking! This recipe comes together in a few simple steps, so you’ll have a pot of delicious soup ready in no time.

1. Brown the ground beef
   Start by heating a large stockpot over medium heat. Add the ground beef and cook it for about 5-6 minutes, stirring occasionally. You’re looking for the beef to turn a nice brown color without drying out. Once it’s cooked through, use a slotted spoon to transfer the beef to a plate and set it aside. (I’ve accidentally overcooked the beef before by leaving it in the pot—don’t be like me!)
2. Sauté the onions and garlic
   Add the olive oil to the pot and toss in the diced onions. Let them cook for about 5 minutes, stirring occasionally until they’re soft and just starting to brown. Then add the minced garlic and carrots, and cook for another 2 minutes. By this point, the kitchen should be smelling amazing—garlic and onions are always such a winning combo.
3. Add the cabbage and stock
   Now it’s time to add the chopped cabbage, ground ginger, and stock to the pot. Stir everything together well, making sure the cabbage is evenly distributed. Add the cooked ground beef back into the pot as well. Bring the soup to a simmer over medium heat, then reduce the heat to medium-low, cover, and let it simmer for about 15 minutes. The cabbage and carrots should be tender, but not mushy.
4. Finish with sesame oil and season
   Once the veggies are tender, stir in the sesame oil. Give the soup a taste and season with salt and pepper as needed. Sesame oil has a strong flavor, so go easy on it—it’s meant to be an accent, not the main event.
5. Serve and garnish
   Ladle the soup into bowls and top with your favorite garnishes! Toasted sesame seeds, thinly sliced green onions, or crispy wonton strips add the perfect finishing touch. Enjoy!

Customizations and fun twists to make it your own

This egg roll soup is pretty versatile, so feel free to get creative with it. Here are a few ideas:

• Make it vegetarian: Swap the ground beef for crumbled tofu or a plant-based ground meat alternative. Use vegetable stock to keep it vegetarian-friendly. This makes the soup lighter and just as tasty.
• Add some heat: If you like a bit of spice, add a dash of sriracha or crushed red pepper flakes. I tried this once, and it really kicked the flavor up a notch without overpowering the other ingredients.
• Lower the carbs: To make this soup lower in carbs, you could substitute the carrots with bell peppers or zucchini. It gives a slightly different texture but keeps the soup flavorful and filling.
• Try different toppings: Crispy fried egg roll wrappers are a great garnish if you want to get that egg roll feel. Or, for a healthier crunch, go with thinly sliced radishes or even some extra shredded cabbage.
• Seasonal variations: In the spring, I’ve tried adding a handful of baby spinach at the very end for extra greens. In the fall, a little diced butternut squash can add a subtle sweetness and a pop of color.

Serving and presentation ideas for a cozy meal

This soup is best served in big, deep bowls, especially if you’re adding toppings like green onions and sesame seeds. For a more dramatic presentation, you could even serve it in Asian-inspired soup bowls with matching spoons. Add a sprinkle of sesame seeds or some wonton strips on top, and it feels like a special treat.

To make this a more complete meal, pair the soup with a side of steamed dumplings or a light cucumber salad. It also works wonderfully as a starter to an Asian-inspired dinner.

Beverage pairings to enhance the flavors

Since this soup has warm, earthy flavors from the ginger and garlic, I like to pair it with a drink that complements that without overpowering it.

• Jasmine green tea: A fragrant, lightly floral tea like jasmine green tea is perfect with this soup. The tea’s subtle floral notes enhance the ginger in the soup, making it feel like a spa experience in your own home.
• Ginger lemonade: For a refreshing option, try a glass of ginger lemonade. It’s sweet, tangy, and a little spicy, which goes great with the flavors in the soup. You can even make your own by adding a few slices of fresh ginger to a homemade lemonade recipe.
• Iced green tea with a splash of lime: If you’re in the mood for something cold, iced green tea with a dash of lime adds a bright contrast to the warm soup. It’s light, refreshing, and balances out the richness of the beef.

Storing and reheating tips

Egg roll soup stores beautifully, so don’t worry if you end up with leftovers. Here’s how to keep it fresh:

• Refrigerate: Store any leftover soup in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, just warm it up on the stove over medium heat until it’s hot.
• freeze : This soup also freezes well! Let it cool completely, then transfer it to freezer-safe containers or bags. It’ll keep for up to 3 months. To reheat, let it thaw overnight in the fridge, then warm it up on the stove. (Tip: the cabbage will be softer after freezing, but the flavor remains delicious.)

Scaling the recipe for different serving sizes

This recipe makes about 4-6 servings, but it’s easy to scale up if you’re feeding a crowd. Just double the ingredients, and make sure your pot is large enough to hold everything. If you’re cooking for one, consider making the full batch and freezing individual portions. That way, you’ll have a cozy meal ready anytime!

FAQs

Q: Can I use ground chicken instead of beef?
A: Absolutely! Ground chicken or even ground turkey works well and makes the soup a bit lighter. Just be sure to adjust the seasoning since poultry has a milder flavor.

Q: Is there a way to make this spicier?
A: Yes! Add a dash of sriracha or some red pepper flakes to the soup. You can also serve it with hot sauce on the side for those who like extra heat.

Q: Can I make this soup ahead of time?
A: Yes, this soup is great for meal prep. It actually tastes even better the next day as the flavors have time to meld together.

Q: How can I make the soup less salty?
A: Use low-sodium chicken or vegetable stock. You can always add more salt at the end if needed, but this keeps it from getting too salty right from the start.

Q: What toppings work best?
A: Green onions, sesame seeds, crispy wonton strips, or even shredded carrots make fantastic toppings. Anything that adds a bit of crunch works well!

So there you have it—a comforting, easy-to-make egg roll soup that’s perfect for any chilly evening. Give it a try, and don’t be afraid to customize it to make it your own. I hope you enjoy this recipe as much as I do!

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