Description
All the delicious flavors of an egg roll, in soup form! This savory broth is packed with ground pork or chicken, cabbage, and a medley of seasonings, topped with crispy wonton strips for added crunch. It’s the perfect twist on a classic favorite.
Ingredients
For the Egg Roll Soup:
- 1 tablespoon sesame oil
- 1 pound ground pork (or chicken, turkey, or tofu for a lighter version)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups shredded cabbage (or coleslaw mix)
- 1 medium carrot, julienned or shredded
- 1/4 cup soy sauce (or tamari for a gluten-free version)
- 1 tablespoon rice vinegar
- 1 teaspoon five-spice powder
- 1/2 teaspoon ground white pepper (or black pepper)
- Salt to taste
- 2–3 green onions, chopped (for garnish)
- Optional: Crushed red pepper flakes (for heat)
- Optional: 1 tablespoon hoisin sauce (for sweetness)
- Optional: Cooked noodles (such as ramen or rice noodles) for added texture
Instructions
In a large pot or Dutch oven, heat the sesame oil over medium heat. Once the oil is hot, add the ground pork (or alternative meat like chicken, turkey, or tofu) to the pot. Break up the meat with a spoon as it cooks, allowing it to brown evenly. Cook for 5-7 minutes, or until the meat is fully cooked and no longer pink. This step adds a savory depth of flavor to the soup base.
Once the meat is cooked, remove any excess fat from the pot. If you’re using lean ground pork, you may not need to drain any fat.
Add the diced onion to the pot and sauté for about 3-4 minutes, until the onion becomes soft and translucent. Then, add the minced garlic and ginger, cooking for another 1-2 minutes. Stir frequently to prevent burning, as garlic and ginger can cook quickly. This process infuses the oil with aromatic flavors, setting the base for the soup’s depth.
Now, pour in the chicken (or vegetable) broth and bring the soup to a simmer over medium-high heat. Add the shredded cabbage and carrots, stirring to combine. The cabbage will soften and begin to release its juices as it cooks, infusing the broth with a sweet, savory flavor.
Let the soup simmer for about 10-12 minutes, allowing the vegetables to soften and the flavors to meld together. If you like your cabbage on the crunchier side, feel free to cook it for a shorter period of time.
Once the vegetables are tender, add the soy sauce (or tamari for gluten-free), rice vinegar, five-spice powder, and white pepper. Stir everything together and taste the soup, adjusting the seasoning as needed. If you like a sweeter version, you can add a tablespoon of hoisin sauce at this stage for added depth and sweetness.
If you enjoy a little extra heat, feel free to add crushed red pepper flakes to the soup. This will give the dish a bit of spice, similar to the kick often found in egg rolls.
If you’d like to make the soup more substantial, you can add cooked noodles to the pot. Ramen noodles, rice noodles, or even udon noodles work well in this dish. Just cook the noodles according to the package instructions, then add them to the soup in the final few minutes of cooking. Stir to combine and allow the noodles to absorb some of the soup’s flavor.
Once the soup is fully cooked and seasoned to your liking, ladle it into bowls. Garnish with chopped green onions for a burst of freshness and color. For a little extra crunch and flavor, consider topping with crispy fried onions or crushed wonton chips, which mirror the crispy texture of an egg roll.
Serve the soup hot, and enjoy the comforting flavors of an egg roll in a bowl!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 300-350 kcal
- Fat: 18-20g
- Carbohydrates: 15-20g
- Protein: 25-30g