Hearty Egg Roll Soup Recipe: Cozy Bowls of Joy in Minutes

Comfort and warmth mingle in this unexpected egg roll soup that brings restaurant-style flavors directly to your kitchen.

Packed with savory ground pork and crisp vegetables, this hearty soup captures all the delicious elements of a classic egg roll in a spoonable form.

The aromatic broth swirls with hints of ginger and garlic, creating an irresistible aroma that fills your home.

Tender cabbage and carrots dance alongside perfectly seasoned meat, making each spoonful a delightful experience.

Lean proteins and vibrant vegetables combine to craft a nourishing meal that feels both familiar and exciting.

Quick to prepare and guaranteed to satisfy, this soup transforms a beloved appetizer into a complete, soul-warming meal.

Grab your ladle and get ready to savor every comforting bite of this ingenious culinary creation.

Why Egg Roll Soup Is So Satisfying

• This egg roll soup requires minimal cooking skills, making it perfect for beginners and seasoned home cooks alike.
• Swap proteins, adjust spices, or add different toppings to make this soup uniquely yours, catering to personal taste preferences and dietary needs.
• Packed with protein from ground beef, vitamins from fresh vegetables, and warming spices, this soup offers a balanced, wholesome meal in a single pot.

What You Need for Egg Roll Soup

• Ground Beef: A hearty meat that provides rich flavor and protein to the soup.

• Onions, Garlic, Carrots: A classic flavor base that adds depth and sweetness to the soup.
• Cabbage: Offers a traditional egg roll-inspired crunch and texture.

• Stock: Provides the essential liquid base for the soup.
• Ground Ginger: Adds a warm, slightly spicy note characteristic of egg roll flavors.
• Sesame Oil: Delivers a distinctive nutty and aromatic finish to the soup.
• Salt, Pepper: Basic seasonings that enhance the overall taste profile.
• Olive Oil: Used for sautéing vegetables and creating a smooth cooking base.

• Green Onions: Offers a fresh, sharp accent to the finished soup.
• Toasted Sesame Seeds: Provides a nutty crunch and visual appeal.
• Crispy Wonton Strips: Adds a textural contrast reminiscent of egg roll wrappers.

How to Cook Egg Roll Soup

Step 1: Brown The Ground Beef

Heat a large stockpot over medium heat.

Add ground beef and cook while stirring occasionally until the meat develops a rich brown color.

Cook thoroughly without drying out the meat.

Transfer cooked beef to a separate plate using a slotted spoon.

Step 2: Sauté Aromatic Vegetables

Pour olive oil into the pot and add diced onions.

Cook onions for about 5 minutes until they become soft and start developing light brown edges.

Introduce minced garlic and carrots, cooking for an additional 2 minutes to release their fragrant flavors.

Step 3: Combine Soup Base

• Chopped cabbage
• Ground ginger
• Stock

Stir ingredients thoroughly to ensure even distribution.

Return cooked ground beef to the pot.

Bring soup to a gentle simmer over medium heat, then reduce temperature to medium-low.

Cover and let simmer for approximately 15 minutes until vegetables become tender but not overly soft.

Step 4: Enhance With Sesame Oil

Drizzle sesame oil into the soup and mix well.

Taste and adjust seasoning with salt and pepper according to preference.

Remember that sesame oil has an intense flavor, so use sparingly.

Step 5: Prepare And Garnish

Ladle hot soup into serving bowls.

• Toasted sesame seeds
• Thinly sliced green onions
• Crispy wonton strips

Serve immediately and enjoy the delicious comfort of this egg roll inspired soup.

Tips for Bold Flavor in Egg Roll Soup

• Use a slotted spoon to transfer ground beef immediately after browning, ensuring it stays juicy and tender without overcooking.
• Sauté onions and garlic slowly to release their natural sweetness, creating a rich aromatic base for the soup.
• Simmer soup just until vegetables are tender, avoiding mushy consistency by monitoring cooking time carefully.
• Add sesame oil sparingly at the end, using it as a subtle flavor enhancer rather than a dominant ingredient.
• Garnish with toasted sesame seeds, green onions, or crispy wonton strips to add texture and visual appeal to the soup.

How to Store and Warm This Soup

• Store leftover egg roll soup in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days maximum. Cool completely before sealing to prevent bacterial growth.
• Transfer soup to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 2-3 months. Label with date and contents.
• Pour soup into a pot and warm over medium-low heat. Stir occasionally to distribute heat evenly. Add a splash of broth or water if soup seems too thick. Heat until steaming and reaching 165°F internal temperature.
• Place soup in microwave-safe bowl. Cover with microwave-safe lid or loose plastic wrap. Heat in 30-second intervals, stirring between each interval. Check temperature and ensure soup is uniformly hot throughout.

What to Serve With Egg Roll Soup

• Sip Perfectly Paired Wine: Riesling's crisp acidity and slight sweetness beautifully cuts through the savory beef and complements the soup's Asian-inspired flavors.
• Crunch with Crispy Companions: Serve toasted sesame seed crackers or homemade wonton strips alongside the soup for delightful textural contrast and added crunch.
• Refresh with Asian-Style Beverage: Chilled green tea provides a light, clean palate cleanser that enhances the soup's gingery undertones and helps balance the richness of ground beef.
• Match with Zesty Side Salad: Prepare a quick Asian-inspired coleslaw with rice vinegar, sesame oil, and julienned vegetables to echo the soup's cabbage and create a harmonious meal experience.

Egg Roll Soup Variations

• Vegetarian Egg Roll Soup: Replace ground beef with plant-based crumbles or diced tofu for a protein-packed meatless version that maintains the original flavor profile.
• Gluten-Free Egg Roll Soup: Swap regular stock with certified gluten-free chicken or vegetable broth and use tamari instead of traditional soy sauce to accommodate gluten sensitivities.
• Low-Carb Asian Soup: Substitute cabbage with cauliflower rice or zucchini noodles to reduce carbohydrate content while keeping the authentic egg roll soup essence.
• Spicy Korean-Inspired Variation: Add gochujang paste or red pepper flakes to increase heat level and incorporate more complex Korean chili flavors into the traditional egg roll soup recipe.

FAQs

• Why use ground beef in this soup?

Ground beef adds rich, savory flavor and protein, making the soup more substantial and filling. It mimics the traditional egg roll filling and provides a hearty base for the recipe.

• Can I make this soup spicy?

Yes, you can easily add heat by including red pepper flakes, sriracha sauce, or diced jalapeños during the cooking process. Start with a small amount and adjust to your spice preference.

• Is cabbage important for this recipe?

Absolutely! Cabbage is a key ingredient that gives the soup its authentic egg roll-inspired taste and texture. It provides crunch, nutrition, and helps recreate the classic egg roll filling experience.

• What if I'm vegetarian?

You can substitute the ground beef with plant-based ground meat alternatives like tofu crumbles, Beyond Meat, or simply increase the vegetable content to maintain the soup’s heartiness and flavor profile.

Egg Roll Soup Recipe

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4.8 from 11 reviews

• Total Time: 27 minutes
• Yield: 4 1x

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Description

Comforting Korean-inspired egg roll soup delivers a delightful twist on classic takeout flavors. Packed with savory ground pork, crisp vegetables, and rich broth, you’ll savor each spoonful of this hearty culinary adventure.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound lean ground beef

Vegetables:

• 1 medium white onion, peeled and diced
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 1 small green cabbage, chopped into bite-sized pieces

Liquid and Seasonings:

• 6 to 8 cups chicken or vegetable stock
• 2 tablespoons olive oil
• 2 teaspoons ground ginger
• 1 teaspoon toasted sesame oil

Garnish:

• Toasted sesame seeds
• Thinly sliced green onions
• Homemade fried egg roll wrappers
• Store-bought wonton strips

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Instructions

1. Brown the ground beef in a large stockpot over medium heat. Cook for 5-6 minutes, stirring occasionally until the meat turns a rich brown color. Remove the cooked beef with a slotted spoon and set aside on a plate.
2. Drizzle olive oil in the same pot and sauté diced onions for 5 minutes until they become soft and slightly caramelized. Add minced garlic and carrots, cooking for an additional 2 minutes to release their aromatic flavors.
3. Incorporate chopped cabbage, ground ginger, and stock into the vegetable mixture. Stir thoroughly to distribute ingredients evenly. Return the cooked ground beef to the pot.
4. Bring the soup to a gentle simmer over medium heat, then reduce temperature to medium-low. Cover and let it simmer for 15 minutes, allowing vegetables to become tender without losing their texture.
5. Finish the soup by stirring in sesame oil. Taste and adjust seasoning with salt and pepper according to preference.
6. Serve hot in individual bowls, garnishing with toasted sesame seeds, thinly sliced green onions, or crispy wonton strips for added crunch and visual appeal.

Notes

• Meat Selection Choose lean ground beef to reduce excess fat and create a cleaner, lighter soup base.
• Cabbage Cutting Slice cabbage into uniform, thin strips to ensure even cooking and consistent texture throughout the soup.
• Vegetable Variations Swap ground beef with ground turkey or plant-based protein for a lighter, diet-friendly alternative that maintains the egg roll flavor profile.
• Seasoning Strategy Start with small amounts of sesame oil and gradually increase to control the intense flavor, preventing it from overwhelming the soup’s delicate balance.

• Prep Time: 12 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 22 g
• Cholesterol: 70 mg