Egg Roll Soup

This Egg Roll Soup recipe is one of my favorite meals when I’m craving an egg roll but want something a little lighter. Inspired by the familiar flavors of a classic egg roll it has plenty of protein from ground pork and plenty of texture from cabbage and carrots.

It’s also loaded with flavor from ginger and garlic and soy sauce and it’s so easy to customize based on whatever vegetables you have in your fridge or toppings you want to add. If you love cozy soup dinners you can also try our French Onion Chicken Soup for another comforting option.

I also love making a full batch and enjoying it throughout the week for lunches. The broth gets even more savory as everything rests and the vegetables stay satisfying without making the soup feel too heavy.

Ingredients

Here is what I use for this recipe :

• Ground pork: Provides the savory protein base and creates browned bits that deepen the flavor of the broth.
• Yellow onion: Adds gentle sweetness and savory depth as it softens with the pork.
• Garlic: Builds a strong aromatic foundation and gives the soup its familiar savory character.
• Fresh ginger: Adds warm fragrant flavor that gives the soup its classic egg roll inspired profile.
• Green cabbage: Creates the main vegetable body and softens into tender ribbons while keeping slight texture.
• Carrots: Adds mild sweetness and bright color while softening alongside the cabbage.
• Chicken broth: Forms the savory liquid base and carries the pork and vegetable flavors through every serving.
• Low sodium soy sauce: Adds salty umami flavor and gives the broth a deeper golden brown color.
• Rice vinegar: Adds gentle acidity that balances the rich pork and savory broth.
• Toasted sesame oil: Adds a concentrated toasted aroma that reinforces the egg roll inspired flavor.
• Green onions: Adds fresh onion flavor and a crisp colorful finish to the cooked soup.
• Black pepper: Adds gentle warmth and balances the rich pork and savory seasonings.
• Salt: Fine tunes the seasoning after the broth and soy sauce have been combined.

Tools I Use :

• Large pot: Holds the pork and vegetables and broth while giving the soup enough room to simmer evenly.
• Cast iron skillet: Browns the ground pork and onion while creating caramelized edges that deepen the savory flavor.
• Wooden cutting board: Provides a stable area for slicing the onion and cabbage and green onions before cooking.
• Sharp knife: Slices the cabbage and onion into thin pieces that soften evenly during cooking.
• Measuring cups and spoons: Measures the broth and seasonings accurately so the flavor remains balanced.

Instructions

Step 1: Slice the cabbage and onion

Slice the 1 small onion into thin uneven strips and shred the 4 cups of cabbage into loose ribbons while keeping the pieces naturally irregular. Shred the 1 cup of carrots and slice the 3 green onions so the vegetables are visibly separated and ready for their different cooking stages.

Tip: Keep the cabbage ribbons fairly thin so they soften quickly while still holding some structure during the simmer.

Step 2: Brown the pork with onion and aromatics

Cook the 1 pound ground pork with the sliced onion until the meat changes from pink to browned crumbles and the onion becomes soft and translucent. Mix in the 3 minced garlic cloves and 1 tablespoon grated ginger so the aromatics cling unevenly to the pork and the mixture looks moist and deeply savory.

Tip: Let some pork pieces develop dark golden edges because those caramelized spots add extra savory depth to the finished broth.

Step 3: Fold in the cabbage and carrots

Transfer the browned pork mixture into the large pot and add the 4 cups shredded cabbage and 1 cup shredded carrots so the vegetables sit loosely around and over the meat. Fold everything together until the vegetables begin to soften and shrink while remaining visibly brighter and firmer than the fully cooked soup.

Tip: Do not cook the vegetables until completely soft at this stage because they continue tenderizing after the broth is added.

Step 4: Pour in the seasoned broth

Pour in the 6 cups chicken broth with the 3 tablespoons soy sauce and 1 tablespoon rice vinegar so the vegetables and pork become surrounded by a golden brown savory liquid. Stir enough to redistribute the pork and cabbage so some ribbons float near the surface while other pieces settle naturally through the broth.

Tip: Use low sodium broth and soy sauce when possible so you can adjust the final seasoning after the soup has simmered.

Step 5: Simmer until the vegetables soften

Simmer the soup until the cabbage changes from firm pale ribbons to tender translucent pieces and the carrots soften while keeping visible strands. The pork should be distributed throughout the broth and the liquid should become slightly deeper in color as the vegetables and meat release their flavor.

Tip: Stop simmering once the cabbage is tender with a little bite because overcooking can make the vegetable texture too soft.

Step 6: Finish with sesame oil and green onions

Stir in the 1 teaspoon sesame oil and 1/2 teaspoon black pepper while adjusting with the 1/4 teaspoon salt only if the broth needs it. Spoon one portion into a white bowl and scatter sliced green onion from the 3 prepared green onions across the top so the finished soup looks fresh and naturally uneven.

Tip: Add the sesame oil after simmering so its toasted fragrance stays stronger and gives the finished soup a fresher aroma.

Pro Tips

• Brown the pork until small caramelized bits appear because those browned edges give Egg Roll Soup deeper savory flavor.
• Slice the cabbage into thin uneven ribbons so it softens quickly while keeping enough texture to feel fresh in the soup.
• Add sesame oil near the end so its toasted aroma stays noticeable instead of fading during the longer simmering stage.
• Store scallions separately when meal prepping so they stay crisp and add a fresh contrast when the soup is reheated.

Storage Instructions

Let the Egg Roll Soup cool completely before transferring it into airtight containers. Refrigerate the soup promptly so the pork and vegetables remain fresh. Store refrigerated portions for up to four days. Keep any extra sliced green onions in a separate container so they stay crisp until serving. Reheat the soup gently until steaming hot throughout.

Avoid prolonged boiling because the cabbage can become much softer during a second cooking period. For longer storage freeze cooled portions for up to three months. Thaw them overnight in the refrigerator before reheating and add fresh green onions after warming.

Frequently Asked Questions

See You in the Kitchen

This Egg Roll Soup is a great way to satisfy your takeout cravings without picking up the phone to call for dinner.

I typically make enough for another lunch and pair it with Snake Breadsticks or make French Onion Chicken Soup another night so my cozy dinner plans are ready for the week.

Even my family loves this one!

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