Go Back

Egg Roll Soup

Egg roll soup made with a ginger-soy broth and browned ground pork, then simmered with tender cabbage and carrots. Topped with crispy wonton strips and green onions for classic egg-roll flavor in a spoonable bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Egg roll soup base
  • 1 lb ground pork Use ground chicken instead if preferred.
  • 4 cup cabbage Thinly shredded.
  • 2 carrots Julienned or shredded.
  • 3 clove garlic Minced.
  • 1 tbsp fresh ginger Grated.
  • 4 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 3 green onions Sliced, plus more for serving if desired.
  • 2 tbsp vegetable oil
  • 1 crispy wonton strips For topping.
  • 1 sesame seeds For topping.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat vegetable oil in a large pot over medium-high heat, then add the ground pork and break it up as it browns. Drain excess fat once cooked through.
Bloom aromatics
  1. Add minced garlic and grated ginger to the pot and cook for 1-2 minutes, stirring, until fragrant. Keep the heat at medium-high to prevent burning.
Build the broth
  1. Pour in chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha, then bring the mixture to a boil. Stir to combine and dissolve any browned bits.
Simmer vegetables
  1. Add shredded cabbage and carrots, then simmer for 8-10 minutes until the vegetables are tender. Keep at a steady simmer, not a hard boil.
Finish and serve
  1. Stir in sliced green onions and season with salt and pepper to taste. Ladle into bowls and top with crispy wonton strips, sesame seeds, and extra green onions.

Notes

Pro tip: drain excess fat after browning so the broth stays flavorful but not greasy. Refrigerate in a sealed container up to 3-4 days; reheat gently on the stove. Freezing is not ideal for the cabbage texture, but you can freeze the soup base and add fresh cabbage after thawing. Dietary swap: use ground turkey or lean ground chicken for a lighter option while keeping the same broth seasonings.