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Egg Roll Soup

Egg Roll Soup is a cozy ginger-soy broth soup with browned ground pork, tender shredded cabbage, and carrots simmered until soft. Finish with green onions and crunchy wonton strips for an egg-roll-inspired texture in every spoonful.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground pork or chicken
  • 1 lb ground pork or chicken Use pork for classic egg-roll flavor or chicken for a lighter feel.
Cabbage and carrots
  • 4 cup cabbage, thinly shredded
  • 2 carrots, julienned or shredded
Aromatics and broth
  • 3 garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cup chicken broth
Seasonings
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
For finishing
  • 3 green onions, sliced
  • 2 tbsp vegetable oil For browning the meat in the pot.
  • 1 crispy wonton strips Top at the end so they stay crunchy.
  • 1 sesame seeds For serving.
  • 1 extra green onions Optional extra garnish.
  • 1 salt and 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. Cook until the meat is browned, then drain excess fat.
Build the broth flavor
  1. Add minced garlic and grated ginger to the pot and cook for 1-2 minutes until fragrant, stirring to prevent sticking.
  2. Pour in chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha. Bring the mixture to a boil.
Simmer the vegetables
  1. Add shredded cabbage and carrots to the boiling broth, then stir to combine. Simmer for 8-10 minutes until the vegetables are tender.
  2. Stir in the sliced green onions and season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top with crispy wonton strips, sesame seeds, and extra green onions.

Notes

Pro tip: Keep wonton strips crunchy by adding them right before serving (or serve on the side). Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze the soup base without toppings for up to 2 months, then reheat and add fresh wontons when serving. For a dietary swap, use ground chicken instead of pork for a lighter option while keeping the same ginger-soy broth.