Egg Roll Soup Recipe
If you’ve ever craved the irresistible flavors of an egg roll but want something easier, lighter, and supremely comforting, this Egg Roll Soup Recipe is your new best friend in the kitchen. It captures all the savory goodness of a classic egg roll—think tender ground chicken, fresh cabbage, crunchy carrots, and that unmistakable sesame-ginger aroma—without the hassle of frying or assembling wrappers. This cozy, flavorful soup comes together in just 30 minutes, making it the perfect weeknight dinner that warms your soul and satisfies every craving.
Ingredients You’ll Need
The beauty of this Egg Roll Soup Recipe lies in its simplicity: a handful of fresh, pantry-friendly ingredients come together to create that perfect balance of taste, texture, and color. Each one plays a role, from the nutty kick of sesame oil to the crisp sweetness of shredded cabbage, ensuring every spoonful is bursting with flavor.
- Sesame oil (1 tablespoon): Adds a fragrant, toasty base that sets the tone for the whole soup.
- Ground chicken or turkey (1 pound): The lean protein that brings hearty, savory depth without heaviness.
- Garlic, minced (3 cloves): Infuses the soup with aromatic warmth and a subtle bite.
- Small onion, diced (1): Provides sweetness and texture to complement the meat.
- Fresh ginger, grated (1 teaspoon): Brings a spicy, zesty brightness essential to an egg roll profile.
- Green cabbage, shredded (4 cups): Adds crunch and a mild sweetness, making the soup hearty and vibrant.
- Carrots, julienned (1 cup): Contributes a pop of color and gentle earthiness.
- Chicken broth (4 cups): The savory liquid backbone that melds all flavors together.
- Soy sauce or tamari (2 tablespoons): Imparts umami richness and a touch of saltiness to elevate the broth.
- Rice vinegar (1 teaspoon): A subtle tang that brightens the soup’s complex flavors.
- Black pepper (1/2 teaspoon): Adds mild heat and deeper flavor notes.
- Crushed red pepper flakes (1/2 teaspoon, optional): For those who like a little extra kick.
- Green onions, sliced (2): Fresh garnish that enhances aroma and adds a pop of green.
- Toasted sesame seeds (1 teaspoon): A nutty garnish that finishes each bowl beautifully.
How to Make Egg Roll Soup Recipe
Step 1: Sauté the Aromatics and Meat
Start by heating the sesame oil in a large pot over medium heat—the moment you smell that nutty aroma, you know good things are on the horizon. Add the ground chicken or turkey, cooking it until it browns nicely, breaking it apart as it cooks for even texture. This forms the flavorful protein foundation which carries the soup.
Step 2: Add Onion, Garlic, and Ginger
Once the meat looks beautifully browned, toss in the diced onion, minced garlic, and grated fresh ginger. Sauté everything together for 2 to 3 minutes. This step is magical because it releases the soup’s signature scents and builds up layers of flavor that taste like home-cooked comfort.
Step 3: Incorporate Cabbage and Carrots
Now stir in the shredded cabbage and julienned carrots. These veggies not only give the soup enticing texture and sweetness but also add that classic crunch you crave from an egg roll filling, just without the wrapper.
Step 4: Add Broth and Seasonings
Pour in the chicken broth, soy sauce (or tamari for gluten-free), rice vinegar, black pepper, and if you’re feeling adventurous, crushed red pepper flakes. Stir to combine and bring the mixture to a gentle simmer. These seasonings infuse the broth with rich umami and subtle tang, creating a comforting balance of savory and bright flavors.
Step 5: Simmer Until Tender
Let your soup simmer for 10 to 15 minutes, allowing the vegetables to soften and the flavors to meld into a harmonious, soul-soothing broth. This stage is crucial; don’t rush it because the gentle cooking tenderizes the cabbage just right.
Step 6: Finish with Fresh Green Onions
Remove the pot from heat and stir in the sliced green onions. Their fresh, sharp bite refreshes each spoonful and tops off your Egg Roll Soup Recipe perfectly.
Step 7: Serve and Garnish
Ladle the soup into bowls and sprinkle each serving with toasted sesame seeds. That little crunchy pop of sesame adds a gorgeous final touch, making the presentation as delightful as the taste.
How to Serve Egg Roll Soup Recipe
Garnishes
Garnish is not just about looks here—it adds texture and flavor that lift this soup from simple to spectacular. Freshly sliced green onions bring a crisp freshness, while toasted sesame seeds offer a nutty, subtle crunch that complements the smooth broth beautifully.
Side Dishes
This soup shines beautifully on its own as a light yet satisfying meal. However, if you want to turn it into a feast, serve alongside steamed jasmine rice or a crunchy Asian slaw. Crispy wonton chips also make a fun dipping companion that echoes the egg roll experience.
Creative Ways to Present
Trying the Egg Roll Soup Recipe as a vibrant starter at your next dinner party? Serve it in individual mini Chinese steamer baskets or cute soup crocks to bring a little playfulness to the table. Top with a drizzle of chili oil for added color and heat, or sprinkle some chopped fresh cilantro for an herby twist.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Egg Roll Soup Recipe in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, making your next meal just as comforting and delicious.
Freezing
If you want to meal prep, this soup freezes beautifully. Store it in freezer-safe containers or bags for up to 2 months. Just remember to leave some room at the top for expansion and thaw it overnight in the fridge before reheating.
Reheating
Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. If the broth thickens in the fridge, add a splash of water or broth to loosen it back up for that fresh-from-the-pot taste.
FAQs
Can I use shrimp or pork instead of chicken for this Egg Roll Soup Recipe?
Absolutely! Shrimp or ground pork make delicious alternatives and can bring different flavors and textures to the soup. Just cook shrimp quickly until pink or brown the ground pork thoroughly before adding the vegetables.
Is this Egg Roll Soup Recipe gluten-free?
It can be, if you swap regular soy sauce for tamari or another gluten-free soy sauce alternative. Everything else is naturally gluten-free, making this recipe very accommodating to gluten-sensitive eaters.
How spicy is the soup with the red pepper flakes?
The crushed red pepper flakes add just a gentle heat that enhances but doesn’t overpower the soup. If you prefer it milder, feel free to leave them out or reduce the amount.
Can I make this soup vegetarian?
Yes, simply substitute the ground chicken for firm tofu or extra mushrooms and use vegetable broth instead of chicken broth. You’ll still get that hearty texture and wonderful flavor!
What’s the best way to shred cabbage for this soup?
A sharp knife works great—just slice the cabbage thinly into bite-sized shreds. Alternatively, a mandoline slicer speeds things up and helps ensure even pieces, which cook evenly in the soup.
Final Thoughts
Seriously, this Egg Roll Soup Recipe is a keeper—you get all the flavors you love from a classic egg roll wrapped up in a friendly, fast, and nourishing soup. Whether you’re looking for a cozy weeknight meal or something easy to impress friends, this recipe ticks every box. Give it a try, and I promise it’ll become one of your go-to comfort foods that feels like a warm hug in a bowl!
Print
Egg Roll Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A comforting and flavorful Egg Roll Soup that captures the essence of classic egg rolls in a healthy, broth-based soup. Made with ground chicken or turkey, fresh vegetables, and aromatic seasonings, this soup is easy to prepare and perfect for a quick weeknight meal or a light lunch.
Ingredients
Protein and Aromatics
- 1 tablespoon sesame oil
- 1 pound ground chicken or turkey
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 teaspoon fresh ginger, grated
Vegetables
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned
- 2 green onions, sliced
Liquids and Seasonings
- 4 cups chicken broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
Garnish
- 1 teaspoon toasted sesame seeds
Instructions
- Heat sesame oil: In a large pot over medium heat, warm the sesame oil until shimmering to create a fragrant base for the soup.
- Brown the meat: Add the ground chicken or turkey to the pot. Cook, breaking it up with a spoon, until the meat is fully browned and no longer pink, ensuring even cooking.
- Sauté aromatics: Stir in diced onion, minced garlic, and grated ginger. Cook for 2-3 minutes or until the mixture is fragrant and the onions soften slightly.
- Add vegetables: Incorporate the shredded cabbage and julienned carrots into the pot. Stir everything together to combine the flavors.
- Add liquids and seasonings: Pour in the chicken broth, followed by soy sauce, rice vinegar, black pepper, and crushed red pepper flakes if you prefer a spicy kick.
- Simmer soup: Bring the soup to a gentle simmer, then cook for 10-15 minutes until the vegetables are tender but still vibrant.
- Finish soup: Remove the pot from heat and stir in the sliced green onions for a fresh, slightly sharp flavor.
- Serve: Ladle the soup into bowls and garnish with toasted sesame seeds for a nutty crunch. Serve hot and enjoy the warm, comforting flavors.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Ground turkey or chicken can be substituted based on your preference or dietary needs.
- Add crushed red pepper flakes gradually to adjust the spice level to your taste.
- This soup is great for meal prep and reheats well in the microwave or on the stovetop.
- Feel free to add other vegetables like bell peppers or mushrooms for extra variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
