Egg Roll Soup Recipe

There’s something irresistibly comforting about the flavors of an egg roll, right? That savory mix of crisp vegetables, aromatic spices, and satisfying texture is such a crowd-pleaser. This egg roll soup takes all those flavors we love and transforms them into a hearty, warm bowl of goodness. Perfect for those chilly evenings or when you’re craving takeout but want something lighter and homemade. Plus, this soup is easy to prepare, super adaptable, and reheats like a dream!

I still remember the first time I made this recipe—it was one of those nights when I wanted all the flavors of an egg roll without the frying or extra work. It started with a rummage through my fridge, pulling out humble staples like carrots, cabbage, and ground beef. Before I knew it, I had a steaming pot of soup that was not only delicious but also felt like a big hug in a bowl.

this RECIPE

The origin story (or, how egg rolls inspired soup!)

Egg rolls, a beloved takeout staple in many Asian cuisines, have a fascinating history. While the exact origin is up for debate, these crispy, golden delights likely evolved from Chinese spring rolls. Over time, egg rolls became a fusion favorite in Western kitchens, with variations galore. This soup captures the heart of the egg roll—its savory, gingery, cabbage-forward filling—but reimagines it as a lighter, spoonable dish. It’s perfect for those who adore the flavors of egg rolls but want a healthier, easier-to-make option.

Let’s talk ingredients: what makes this soup so irresistible

The magic of this egg roll soup lies in its simple ingredients coming together beautifully. Let’s break it down:

• Lean ground beef: The protein that gives this soup its hearty bite. You could swap it for ground chicken or turkey if you prefer, but the key is to use something that crumbles easily and soaks up all the flavorful spices.
• Olive oil: For sautéing the veggies and bringing a subtle richness. Avocado oil works too, or even coconut oil if you’re feeling adventurous!
• White onion: The aromatic backbone of the soup. If you’re out of white onion, yellow onion or even a shallot will do the trick.
• Carrots: For sweetness and texture. Baby carrots can stand in if that’s what you’ve got.
• Garlic: The ultimate flavor booster. Fresh is best, but garlic powder in a pinch works too (though add it later in the cooking process).
• Cabbage: The star veggie here. Green cabbage is classic, but feel free to try Napa cabbage or even savoy cabbage for a slightly different texture. Cabbage is also loaded with fiber and vitamin C, making this soup as nutritious as it is tasty.
• Chicken or vegetable stock: This forms the base of your soup. Use homemade stock if you have it for an extra layer of flavor, but store-bought works just fine.
• Ground ginger: A spice that gives this soup its signature warmth. You can use fresh grated ginger instead for a bolder, zingier flavor.
• Toasted sesame oil: Adds depth and nuttiness. A little goes a long way, so don’t skip it—it’s the finishing touch that brings everything together.

Optional toppings like toasted sesame seeds, green onions, or crispy wonton strips take this soup from delicious to WOW.

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

This recipe keeps it pretty simple when it comes to tools, so don’t worry if your kitchen isn’t fully decked out.

• Large stockpot: The bigger, the better. You’ll need room for all those veggies to cook down without spilling over.
• Slotted spoon: Perfect for scooping out the ground beef after browning, leaving the flavorful drippings behind for sautéing the veggies.
• Sharp knife and cutting board: Essential for dicing your onion, carrots, and cabbage. A mandoline could make quick work of the cabbage, but a good old knife works just fine.
• Wooden spoon or spatula: For stirring the soup as it simmers to ensure nothing sticks to the bottom.

If you don’t have a slotted spoon, don’t sweat it—just use a regular spoon and tilt it slightly to drain off excess grease.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Brown the beef
   Start by adding your ground beef to a large stockpot over medium heat. Cook it for about 5-6 minutes, breaking it up into crumbles as it cooks. Once it’s nicely browned, use your slotted spoon to transfer it to a plate. (Don’t forget to save those tasty drippings in the pot—they’re liquid gold for flavor!)
2. Sauté the aromatics
   Add the olive oil to the same pot, followed by the diced onion. Stir it around and let it sauté for about 5 minutes, until the onion turns translucent and fragrant. Then toss in the carrots and garlic and sauté for another 2 minutes. Here’s a tip: Keep the heat at medium so you don’t accidentally scorch the garlic—it’s easy to burn, and no one wants bitter garlic in their soup!
3. Add the cabbage and stock
   Stir in your chopped cabbage, letting it wilt slightly before pouring in the chicken or vegetable stock. I usually start with 6 cups and add more later if the soup looks too thick. Toss in the ground ginger and the cooked beef, then give everything a good stir.
4. Simmer to perfection
   Bring the soup to a gentle simmer, then reduce the heat to medium-low, cover the pot, and let it cook for 15 minutes. This is when the magic happens—your cabbage softens, the carrots get tender, and all the flavors meld together beautifully.
5. Finish with sesame oil
   Stir in the sesame oil just before serving. Trust me, it’s the little step that makes a big difference. Taste your soup and add salt and pepper to your liking.

Variations and tweaks for every preference

One of the best things about this egg roll soup? It’s endlessly adaptable!

• Vegetarian: Swap the ground beef for crumbled tofu or tempeh, and use vegetable stock.
• Low-carb: Use a low-carb veggie stock and load up on extra cabbage to make it even heartier.
• Spicy kick: Add a drizzle of sriracha or a pinch of red pepper flakes to the broth for some heat.

You can even change the veggies—bok choy, mushrooms, or bell peppers would be great additions!

How to serve and make it shine

Ladle this soup into big bowls and top it with sliced green onions, a sprinkle of toasted sesame seeds, or crispy wonton strips for crunch. For an extra treat, you could make homemade fried egg roll wrappers to serve alongside. Pair it with a simple green salad or steamed rice for a more filling meal.

Pairing it with the perfect drinks

Since this soup is bold and savory, I love pairing it with something light and refreshing. A chilled jasmine green tea or a sparkling cucumber limeade works beautifully. Or keep it cozy with a warm cup of ginger honey tea—it complements the flavors of the soup while keeping things soothing.

Storing and reheating tips

Got leftovers? Lucky you! This soup keeps well in the fridge for up to 3 days. Just store it in an airtight container and reheat gently on the stovetop or in the microwave. If freezing, let it cool completely before transferring to freezer-safe containers. It’ll stay fresh for up to 3 months. Pro tip: Reheat gently to avoid overcooking the veggies.

Scaling up or down for any crowd

Whether you’re cooking for one or a family of six, this recipe is easy to adjust. Just halve or double the ingredients accordingly. If scaling up, make sure your pot is big enough to handle the extra volume—trust me, I’ve had a few “oops, it’s overflowing” moments.

Common hiccups (and how to avoid them)

• Soup too thin? Let it simmer uncovered for a few extra minutes to reduce and thicken.
• Veggies too soft? Keep an eye on the simmering time, and taste-test as you go.
• Forgot the sesame oil? No worries! Add it as soon as you remember—it’s never too late.

Final thoughts: give this recipe a try!

This egg roll soup is one of those recipes that hits all the right notes—flavorful, hearty, and oh-so-easy to make. Whether you’re a seasoned home cook or just starting your kitchen adventures, this is a recipe you’ll want to keep in your rotation. Have fun with it, make it your own, and enjoy every warm, delicious spoonful.

FAQs

1. Can I use fresh ginger instead of ground ginger?
Absolutely! Just use about 1 tablespoon of freshly grated ginger for a more vibrant flavor.

2. Can I freeze this soup?
Yes, it freezes beautifully. Just make sure to cool it completely before transferring to a freezer-safe container.

3. What can I use instead of cabbage?
Bok choy, kale, or even shredded Brussels sprouts would work wonderfully.

4. How can I make this soup spicier?
Add some red pepper flakes, a dash of hot sauce, or a drizzle of chili oil.

5. Can I make this soup ahead of time?
Definitely! It tastes even better the next day as the flavors have time to meld together.

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