All the savory, gingery goodness of your favorite egg roll transformed into a cozy, satisfying bowl of soup—without the rolling or deep-frying.
If you love egg rolls but don’t always want to deal with wrappers and frying, Egg Roll Soup is the perfect shortcut. This comforting one-pot meal combines seasoned ground pork, tender cabbage, carrots, garlic, ginger, and green onions in a flavorful soy-sesame broth. Similar recipes use pork, chicken, or turkey and often finish the soup with crispy wonton strips or sesame seeds.
It’s quick enough for a weeknight dinner, hearty enough to serve as a main course, and easy to customize with whatever vegetables you have available.
Why You’ll Love This Egg Roll Soup
- All the egg roll flavor: Garlic, ginger, soy sauce, sesame, cabbage, and savory meat create that familiar takeout-inspired taste.
- One-pot meal: Everything comes together in a single Dutch oven or large pot.
- Ready in about 30–40 minutes: Perfect when you need dinner without a lot of fuss.
- Easy to customize: Use pork, chicken, turkey, or even make it meatless.
- Loaded with vegetables: Cabbage and carrots add color, texture, and heartiness.
- Great for leftovers: The flavors develop nicely after the soup rests.
Ingredients
For the Soup
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 1 small head green cabbage, finely shredded, about 5–6 cups
- 2 medium carrots, shredded
- 6 cups low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon additional toasted sesame oil
- ½ teaspoon white pepper
- ½ teaspoon salt, or to taste
- 3–4 green onions, sliced
These ingredients reflect the common foundation used across several Egg Roll Soup recipes: ground meat, cabbage, carrots, ginger, garlic, broth, soy sauce, and sesame oil.
Optional Toppings
- Sesame seeds
- Crispy wonton strips
- Sliced green onions
- Chili oil
- Sriracha
- Red pepper flakes
- Fresh cilantro
Crispy wonton or egg-roll-wrapper strips are particularly useful if you want to recreate the crunch of an actual egg roll.
How to Make Egg Roll Soup
1. Brown the Pork
Heat the sesame oil in a large Dutch oven or soup pot over medium-high heat.
Add the ground pork and cook for about 5–7 minutes, breaking it apart with a wooden spoon as it cooks.
Continue until the pork is browned and cooked through.
2. Add the Aromatics
Add the diced onion, garlic, and fresh ginger.
Cook for approximately 2–3 minutes, stirring frequently, until the onion begins to soften and the garlic and ginger become fragrant.
This aromatic base gives the soup much of its characteristic egg-roll flavor.
3. Add the Vegetables
Stir in the shredded carrots and cabbage.
Cook for 3–4 minutes, stirring occasionally, until the cabbage begins to soften.
Don’t worry if the pot looks extremely full at first. The cabbage will quickly wilt as it cooks.
4. Add the Broth
Pour in the chicken broth.
Add the soy sauce, rice vinegar, and white pepper. Stir everything together.
Bring the soup to a gentle boil.
5. Simmer
Reduce the heat to medium-low and cover the pot partially.
Allow the soup to simmer for approximately 10–15 minutes, or until the cabbage and carrots are tender but still have a little texture.
Some versions simmer the soup longer, while quicker recipes can be ready in around 20–30 minutes total.
6. Finish with Sesame Oil
Turn off the heat and stir in the additional toasted sesame oil.
Taste the soup and adjust the soy sauce, salt, pepper, or rice vinegar as needed.
7. Serve
Ladle the hot soup into bowls.
Top with sliced green onions and sesame seeds. For the full egg-roll experience, add crispy wonton strips and a drizzle of chili oil.
Serve immediately.
How to Make Crispy Wonton Toppings
If you want that unmistakable fried egg-roll crunch, slice prepared egg-roll wrappers or wonton wrappers into thin strips.
Lightly brush or spray them with oil and bake at 325°F (165°C) until golden and crisp, or fry them until lightly browned. One published Egg Roll Soup recipe specifically uses baked egg-roll wrapper strips as the crunchy topping.
Add them right before serving so they remain crisp.
Tips for the Best Egg Roll Soup
Use Fresh Ginger
Fresh ginger gives the soup a much brighter flavor than dried ginger. If you only have ground ginger, however, you can use it in a pinch.
Don’t Overcook the Cabbage
You want the cabbage tender but not completely mushy. A short simmer keeps some texture in the vegetables.
Choose Low-Sodium Broth
Soy sauce already adds considerable salt, so low-sodium chicken broth gives you more control over the final seasoning.
Add Sesame Oil at the End
Toasted sesame oil is highly aromatic. Stirring some in after cooking helps preserve its fragrance.
Make It Spicy
Add sriracha, chili crisp, red pepper flakes, or chili oil according to your preferred heat level.
Easy Variations
Chicken Egg Roll Soup
Replace the ground pork with 1 pound ground chicken. Ground chicken is already used in several versions of the soup and makes a lighter-tasting variation.
Turkey Egg Roll Soup
Ground turkey works just as well and pairs beautifully with the ginger, garlic, sesame, and soy flavors.
Beef Egg Roll Soup
Ground beef can also be substituted for pork for a richer variation.
Vegetarian Egg Roll Soup
Leave out the meat and use vegetable broth. Add mushrooms, bean sprouts, edamame, water chestnuts, or extra cabbage to make the soup more substantial.
Add More Vegetables
Try adding:
- Mushrooms
- Bean sprouts
- Bok choy
- Celery
- Bell peppers
- Water chestnuts
- Bamboo shoots
- Snow peas
These additions work especially well with the basic cabbage-and-carrot base.
What to Serve with Egg Roll Soup
This soup can easily stand on its own as a complete meal, but you can serve it with:
- Steamed white rice
- Fried rice
- Vegetable spring rolls
- Dumplings
- Crispy wontons
- Asian cucumber salad
- Steamed edamame
For a simple dinner, serve a large bowl of Egg Roll Soup with crispy wonton strips and a little chili oil on top.
Make-Ahead Instructions
Egg Roll Soup is a great make-ahead meal.
Prepare the soup completely, allow it to cool, and refrigerate it in an airtight container.
When you’re ready to serve, reheat it gently on the stovetop until hot.
Keep crispy toppings separate and add them only when serving.
How to Store Egg Roll Soup
Store leftover soup in an airtight container in the refrigerator for 3–4 days.
You can also freeze the soup in individual portions. One established recipe recommends freezing Egg Roll Soup in airtight containers or freezer bags for approximately 2–3 months.
Thaw overnight in the refrigerator and reheat gently on the stovetop.
Frequently Asked Questions
Does Egg Roll Soup actually taste like an egg roll?
It captures many of the same flavors—savory pork, cabbage, carrots, garlic, ginger, soy, and sesame—but in soup form. Adding crispy wonton or egg-roll-wrapper strips gives you some of the crunch associated with the original appetizer.
Can I use coleslaw mix instead of cabbage?
Absolutely. A bag of shredded coleslaw mix can save you considerable prep time and usually contains shredded cabbage and carrots.
Can I use ground chicken?
Yes. Ground chicken is an excellent substitute for pork and is featured in several versions of Egg Roll Soup.
Can I make this soup spicy?
Definitely. Add sriracha, chili oil, chili crisp, or red pepper flakes. Start with a small amount and increase it to taste.
Can I freeze Egg Roll Soup?
Yes. Freeze cooled soup in airtight freezer-safe containers for up to about 2–3 months for best quality.
Can I make it without meat?
Yes. Simply omit the pork and use vegetable broth. Add extra mushrooms, cabbage, carrots, or other vegetables for a heartier vegetarian version.
Final Thoughts
Egg Roll Soup gives you everything you love about a comforting egg roll in a much easier format. Savory ground pork, tender cabbage, crisp carrots, fresh ginger, garlic, soy sauce, and fragrant sesame oil come together in one warm and satisfying bowl.
Top it with green onions, sesame seeds, and crispy wonton strips, and you’ve got an easy weeknight dinner that feels like takeout—but comes together right in your own kitchen.
