You know that moment when you’re craving an egg roll—the crispy wrapper, the savory filling, that little packet of sweet and sour sauce—but you don’t actually want to deal with deep frying or rolling up a million little parcels?
Enter Egg Roll Soup.
It’s everything you love about a classic egg roll, deconstructed and simmered into a warm, comforting bowl of soup. The same ground pork, the same cabbage and carrots, the same garlic and ginger—just without the wrapper. And honestly? It might be even better this way.
What You’ll Need (Serves 4-6)
For the Soup:
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1 tablespoon olive oil or vegetable oil
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1 pound (450 g) ground pork (or ground chicken/turkey)
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1 small onion, diced
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
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6 cups (1.5 liters) chicken or vegetable broth
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4 cups shredded green cabbage (about half a small head)
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1 cup shredded carrots (about 2 medium carrots)
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon sesame oil
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½ teaspoon white or black pepper
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¼ teaspoon red pepper flakes (optional, for heat)
For Serving (Optional but Recommended):
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2 green onions, sliced
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Extra sesame oil for drizzling
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Crispy wonton strips or chow mein noodles for crunch
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A drizzle of sriracha or chili crisp
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