This Egg Roll Soup recipe brings together all of those irresistible egg roll flavors we love…in a soup!! It’s quick and easy to make, and easy to customize with pork, chicken, or mushrooms (<– if you’d like to make it vegan).
2017 has officially been deemed the Year Of The Cabbage Soup in our house.
Oh my goodness, you guys, I have been craving (more Italian-flavored) Cabbage, Sausage and Potato Soup nonstop this winter. And thus, cooking up batch upon batch of it to stay warm. (And by the looks of the Gimme Some Oven photos I’ve been following on Instagram, you all have too. ?)
But this week, when the cabbage soup craving hit for the billionth time, I started thinking that it might be fun to try an Asian flare to this soup, maybe seasoned with some yummy ginger and toasted sesame oil and green onions, in lieu of my traditional Italian seasonings. And then it hit me — cabbage, pork, carrots, onions — these are all of the ingredients in egg rolls! Why not just make an egg roll-inspired cabbage soup?! Maybe with some crispy egg roll wrappers (or store-bought crispy wonton strips) sprinkled on top?!?
Oh yes. Yes, yes, YES.
Egg Roll Soup Recipe | 1-Minute Video
I mean, honestly, I don’t know how a soup could really go wrong with all of these flavors. But especially with that magical toasted sesame oil(affiliate link) sprinkled in at the end, this soup was downright irresistible. So savory, so fresh, and SO DELICIOUS.
I just simmered everything together in the stovetop, and it was ready to go in a little over 30 minutes. But this recipe could also easily be adapted to the Instant Pot (pressure cooker) or slow cooker, if you’d like. I just recommend browning the pork on its own beforehand, then you can basically cook everything together afterwards.
Also, if you don’t eat pork, feel free to sub in ground or shredded chicken instead. Or, a mix of baby bella and shiitake mushrooms (and/or crispy tofu) would be a fabulous other option if you wanted to make this meatless and vegan. Just like with traditional egg rolls, just about any protein will work here.
Also, if you happen to have access to those cute little store-bought crispy wonton strips (usually available in the salad dressing aisle), those would be a fabulous crispy finish on this soup, similar to egg rolls. Or you can do what I did and just fry some egg roll wrappers yourself. Or sub in toasted sliced almonds for something crispy. Or just nix the crispy topping altogether. ? (The soup will still be delicious without it.)
Clearly, you have plenty of options here. So make this soup your own…and enjoy!!
optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips)
Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned. Use a slotted spoon to transfer the pork to a separate plate, and set aside.
Add the olive oil and onion, and stir to combine. Sauté for 5 minutes, stirring occasionally. Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally. Add the cabbage, stock, ginger, and cooked pork, and stir to combine.
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender. Stir in the sesame oil until combined. Then taste and season the soup with a few generous pinches of salt and black pepper as needed.
Serve warm, garnished with your desired toppings. Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.
*Feel free to use ground pork (or pork sausage, or shredded pork), ground chicken (or chicken sausage, or shredded chicken), smoked sausage, or mushrooms in place of ground pork if you’d like.
*To make homemade fried egg roll wrappers, just cut the egg roll wrappers into your desired shape/size. Then briefly fry (in your preferred high-smokepoint oil) until golden.
This has become a go -to quick and easy weeknight soup for my family. I brown a pound of breakfast sausage and follow a very helpful previous post suggested using a plain coke-slaw mix instead of chopping cabbage and grating carrots. I use the cole slaw mix snd sauté it and the onions in sesame oil until slightly tender. Using sesame oil to sauté perks up the flavor without the need to drizzle oil on top of the soup. We dd crunchy Chow mein noodles on top. Quick, nutritious and yummy!
This soup is amazing! Honestly, I thought adding pork would make it heavy, but no. This soup is really light and refreshing. I made it because I made the sausage, potato, and cabbage soup, which is also amazing, and all I’ve wanted was cabbage. Weird craving but understandable after these soups!
I’m not even a soup person but I can’t make this recipe enough!! It’s amazing and it does really taste like an egg roll!
I add a splash of soy sauce as well as a chicken bouillon for added flavor. I also buy Wonton wrappers and. Cut them up to dry and drain. I topped the soup with green onions and wontons. Wonderful!!
Is the ginger fresh ginger?
I will be making this Friday. Can hardly wait to make and eat this soup. Yum!
Just had some of this out of the freezer and YUM… So glad I found this one!
I added a dash of soy sauce, fresh grated ginger added with the garlic, a bit of rice wine vinegar to brighten it up, and lots of sriracha as I like spice. A real keeper ..
I did find that the pork in the soup comes out a bit crumbly/separated into very small “grains” after freezing and thawing -but not a big deal in a soup that tasted this good. I may try it with noodles in the future, and I think forming the meat into balls before cooking may help the crumbling problem.
Thank you for this one (:
Thanks for this great recipe! This is a quick and simple soup to make, yet it’s tasty and comforting. It does remind me of egg rolls, and the sesame oil is such a good addition at the end.
Kudos to the originator of this recipe. Simple but so delicious! I practically ate the entire recipe by myself. The only thing I did differently is with the carrots. I can never seem to get raw carrots cooked soft enough for my taste so I added those precooked diced little carrots you buy in a store for individual servings.
I will definitely be making this again!
Thank you for sharing and bringing comfort food enjoyment to others.😊
This is a keeper. I had to use Delia’s chicken sausage and it turned out great. The perfect no bad carb soup!
Oh so delicious! I will make again!
I thought it was delicious . I couldn’t find ground pork so I used Italian sausage. I would not do that again because it doesn’t go with the flavors. I garnished it with scallions and wanton strips but the crowning garnish was a touch of chili crisp. If you like spicy, I highly recommend it.
Absolutely delicious!!! I can’t get enough of this soup! I’ve made it every weekend for the past 4 weeks and eat it everyday day for lunch. Some days I can’t even make it until lunch time!! So good! Love it!