This Egg Roll Soup packs all the delicious flavors of a classic egg roll—minus the wrapper—into a warm, comforting bowl!
It’s quick and easy to make, full of savory goodness, and can be customized with pork, chicken, or mushrooms if you want a vegan option. Perfect for a cozy meal any night of the week!
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
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1 pound ground pork (or see other alternatives below!)
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2 tablespoons olive oil
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1 medium white onion, peeled and diced
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2 medium carrots, peeled and diced
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3 cloves garlic, minced
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1 small green cabbage, chopped into bite-sized pieces
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6–8 cups chicken or vegetable stock
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2 teaspoons ground ginger
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1 teaspoon toasted sesame oil
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optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers** (or store-bought wonton strips)
Instructions
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Notes
- *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.
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