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Egg roll soup is a modern, creative spin on a beloved Asian-American dish: the egg roll. It captures the flavors of a traditional egg roll—savory pork, cabbage, ginger, garlic, soy sauce—but reimagined in a warm, broth-based soup that’s hearty, nourishing, and endlessly customizable.
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This is the kind of dish that works for cold nights, post-holiday detoxes, quick weeknight dinners, and everything in between. It satisfies like comfort food, but it also feels clean and nourishing. It’s as simple as chopping vegetables and simmering broth, but the result tastes like something much more complex.
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In this guide, you’ll learn everything there is to know about egg roll soup, from scratch techniques to shortcuts, regional inspirations to modern dietary tweaks.
History and Inspiration Behind Egg Roll Soup
The origin of egg roll soup is less traditional and more culinary innovation. While egg rolls themselves date back to early 20th-century Chinese-American restaurants, egg roll soup began surfacing in home kitchens and food blogs in the 2010s.
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The appeal was obvious: transform a fried appetizer into a wholesome, gluten-free, one-pot meal. This concept resonated with those embracing low-carb, keto, or paleo lifestyles but also appealed to busy home cooks seeking flavor-packed meals that didn’t require deep frying or dough preparation.
Egg roll soup doesn’t exist in traditional Chinese or Southeast Asian cuisines, but it borrows from many of them—garlic, ginger, scallions, sesame oil, soy sauce, napa cabbage, and ground pork are staples throughout East Asia. What this soup does is blend those elements into something familiar, crave-worthy, and comforting.
Step-by-Step Visual and Text Guide
Step 1: Prepare the Aromatics
Before you start cooking, prep all your ingredients. This will make the process smoother and more organized.
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Mince the Garlic: Peel and finely chop the garlic cloves. You’ll need around 4–5 cloves.
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Grate the Ginger: Fresh ginger is key. Use a microplane or the fine side of a box grater to grate the ginger into a fine paste.
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Chop the Vegetables: Shred the cabbage, slice the carrots into thin matchsticks, and chop the green onions.
Pro Tip: For a deeper flavor, allow the garlic and ginger to sit for a few minutes after being chopped. This activates their aromatic compounds and enhances the depth of flavor when cooked.
Step 2: Brown the Pork
In a large soup pot or Dutch oven, heat 1 tablespoon of oil (sesame or olive oil) over medium-high heat. Add the ground pork and cook until it’s fully browned, breaking it up into crumbles as it cooks.
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Why this step matters: Browning the meat adds rich, savory flavor to the soup. The Maillard reaction, which occurs when meat browns, creates complex flavors that contribute to the overall richness of the dish.
Once browned, season with salt and pepper. Transfer the pork to a plate and set aside.
Step 3: Sauté the Aromatics
In the same pot, add a little more oil if needed. Toss in the onion, garlic, and ginger, sautéing for about 2–3 minutes, until fragrant and softened.
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Why this step matters: Sautéing the aromatics in the same pot allows the flavors of the meat to infuse into the base of the soup, building a cohesive, savory profile. The garlic and ginger add a comforting warmth to the broth.
Step 4: Add the Vegetables
Next, add the shredded cabbage and carrots. Stir them into the aromatics and cook for another 5 minutes until the vegetables soften slightly but still maintain some texture.
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Why this step matters: Allowing the cabbage and carrots to soften in the hot pan draws out their natural sugars, which helps to balance the savory flavors of the pork and broth. The cabbage, especially, takes on a delightful flavor from the sesame oil and aromatics.
Step 5: Add the Broth and Simmer
Pour in the chicken broth, soy sauce, and rice vinegar (if using). Stir to combine and bring the mixture to a boil. Once it boils, reduce the heat to low and simmer uncovered for about 15 minutes.
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Why this step matters: The simmering process allows the flavors to meld. The cabbage continues to soften, and the broth becomes infused with the savory pork flavor, creating a hearty base for the soup.
Step 6: Season and Finish the Soup
After simmering, taste the broth and adjust the seasoning with more soy sauce, salt, or pepper to suit your taste. Add 1 teaspoon of sesame oil for a final, nutty finish that enhances the depth of the soup.
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Why this step matters: Adding the sesame oil at the end helps preserve its delicate flavor, which can be lost during long cooking times. The final seasoning ensures the soup is perfectly balanced, with a salty, savory edge that complements the sweetness of the vegetables.
Step 7: Serve
Ladle the soup into bowls and top with freshly chopped green onions for a touch of freshness and crunch. If desired, drizzle with chili oil or sprinkle red pepper flakes for a spicy kick.
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Why this step matters: Garnishing the soup at the end gives it a pop of color, freshness, and texture. The green onions also provide a bright contrast to the rich broth.
Common Mistakes and How to Avoid Them
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Overcooking the Vegetables: Cabbage can become mushy if overcooked. Cook it just long enough to soften, but still retain some texture. The goal is for the cabbage to provide a slight crunch in contrast to the tender pork.
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Not Browning the Meat: Skipping the browning step results in a soup that lacks deep flavor. Make sure to fully brown the pork before adding the aromatics.
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Not Tasting and Adjusting the Seasoning: Don’t skip the final seasoning step. After simmering, always taste your soup and adjust the salt, soy sauce, and other seasonings. The balance of savory and umami is key.
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Skipping the Rice Vinegar: The acidity from rice vinegar brightens the soup and balances the richness of the pork and sesame oil. Even a small amount helps to elevate the flavor.
Serving Suggestions and Pairings
Egg roll soup is versatile and pairs well with a variety of dishes. Here are a few suggestions:
Side Dishes:
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Steamed White or Brown Rice: A simple bowl of rice can help absorb the rich broth and complement the soup.
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Garlic Toast or Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
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Asian-style Pickles: Light and tangy pickled vegetables balance the richness of the soup.
Beverages:
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Green Tea: A refreshing, slightly bitter green tea is a perfect counterpart to the savory flavors of the soup.
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Crisp White Wine: Try a light Sauvignon Blanc or Pinot Grigio to cut through the richness.
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Iced Ginger Lemonade: A zesty, citrusy drink adds a refreshing contrast.
Egg Roll Soup for Meal Prep
This soup is an excellent choice for meal prep. It holds up well in the fridge for a few days and is easy to portion out. You can make a large batch on Sunday and enjoy it throughout the week for lunch or dinner.
Low-Carb and Keto Variants
If you’re following a low-carb or keto diet, you can make a few simple swaps to adjust the soup:
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Skip the carrots: They add some sweetness but are higher in carbs. You can replace them with additional cabbage or zucchini.
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Use cauliflower rice instead of regular rice for a low-carb alternative.
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Ensure the soy sauce is gluten-free if you’re following a gluten-free keto plan.
Vegan and Vegetarian Adaptations
To make this soup vegan or vegetarian, simply replace the ground pork with:
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Mushrooms (shiitake, cremini, or portobello work well).
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Tofu: Crumbled or pressed tofu can replicate the texture of ground meat while absorbing the savory flavors of the broth.
You can also swap chicken broth for vegetable broth.
Spicy Egg Roll Soup: Turn Up the Heat
If you love spicy food, consider adding:
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Chili oil: Add 1–2 teaspoons when garnishing or cooking.
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Fresh chilies: Slice up jalapeños or Thai bird’s eye chilies and add them during the sauté step.
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Sriracha: A couple of spoonfuls in the broth for heat and tang.
Fusion Variants and Global Twists
While egg roll soup is rooted in East Asian flavors, there’s room for creativity and fusion. Consider:
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Mexican Twist: Add cumin, chili powder, and a squeeze of lime for a southwest-inspired flavor.
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Thai-Inspired: Add coconut milk, lime, and fresh cilantro for a Thai soup vibe.
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Italian: Swap cabbage for spinach and add Italian sausage, basil, and oregano for a Mediterranean-style broth.
Frequently Asked Questions
Can I use frozen vegetables?
Yes! You can use frozen shredded cabbage and carrots in place of fresh. Just make sure to thaw and drain excess water before adding them to the soup.
Can I make this in a slow cooker?
Yes! Brown the meat and sauté the aromatics on the stove, then transfer to the slow cooker with the remaining ingredients. Cook on low for 4–6 hours.
Reader Stories and Traditions
This section would feature personal stories or submissions from readers about how they customize the soup, their family traditions, or special memories tied to the dish. Sharing these stories brings a sense of community and a deeper connection to the recipe.
Final Thoughts: Why Egg Roll Soup is Here to Stay
Egg roll soup combines the comfort of homemade soup with the bold, satisfying flavors of egg rolls. It’s an adaptable dish that can fit into any dietary preference, time constraint, or kitchen skill level. Whether you’re making it for a family dinner or a cozy meal for one, this recipe offers endless possibilities for customization and creativity.
With this guide, you have everything you need to make the best egg roll soup possible—authentic, delicious, and comforting. Happy cooking!
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
- 1 lb ground pork (or chicken, turkey, or beef)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced (or 1 tsp ground ginger)
- 4 cups chicken broth (or vegetable broth)
- 2 cups coleslaw mix (or shredded cabbage and carrots)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp ground white pepper (or black pepper)
- 2 large eggs, beaten
- 2 green onions, sliced (for garnish)
- Optional: Sriracha or chili garlic sauce (for heat)
Instructions
1. Cook the Ground Meat
- In a large pot or Dutch oven, heat a drizzle of oil over medium heat.
- Add the ground pork (or your choice of meat) and cook, breaking it apart with a spoon, until browned and cooked through (about 5–7 minutes).
2. Add Aromatics
- Add the diced onion, minced garlic, and ginger to the pot with the meat. Sauté for 2-3 minutes until fragrant and softened.
3. Add Broth and Veggies
- Pour in the chicken broth and bring to a simmer.
- Stir in the coleslaw mix (or shredded cabbage and carrots) and cook for 5-7 minutes, until the vegetables are tender but still have a bit of crunch.
4. Season the Soup
- Add soy sauce, rice vinegar, sesame oil, and white pepper. Stir to combine and adjust seasoning to taste.
5. Create the Egg Ribbons
- Reduce the heat to low and slowly pour in the beaten eggs in a thin stream while stirring the soup gently in a circular motion. The eggs will cook instantly, creating delicate ribbons of egg throughout the soup.
6. Final Touches
- Taste the soup and adjust the seasoning, adding more soy sauce, vinegar, or pepper as needed. If you like heat, stir in a little Sriracha or chili garlic sauce.
7. Serve
- Ladle the soup into bowls and garnish with sliced green onions. Optionally, drizzle with more sesame oil for extra flavor.
Notes
- Meat Substitutes: Ground chicken, turkey, or beef work well if you prefer a leaner option. Tofu or tempeh could also be used for a vegetarian version.
- Broth: Use low-sodium broth if you’re watching sodium intake.
- Veggie Variations: Feel free to add other veggies like mushrooms, bell peppers, or snow peas for extra texture.
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