I packed everything I love about a crispy egg roll into a lighter, spoonable soup with savory pork, ginger, cabbage, and carrots. It has all the takeout flavor I crave, minus the wrapper and the fuss.
I’m obsessed with Egg Roll Soup because it gives me all the salty, savory, takeout-style flavor I crave without the greasy wrapper getting in the way. I love how ground pork makes every spoonful rich and satisfying, while Napa cabbage keeps it fresh with that soft-crisp bite I can’t stop chasing.
And every bite? Big flavor, no fuss.
I like that it tastes bold, a little punchy, and totally slurpable, like the best part of an egg roll got dropped into a bowl. But honestly, I’m here for the mess-free crunch vibes.
Fast, filling, and seriously addictive. No regrets ever.
Ingredients
- Ground pork makes it hearty, savory, and totally dinner-worthy.
- Vegetable oil gets things going without stealing the spotlight.
- Garlic brings that cozy takeout smell you’ll want immediately.
- Fresh ginger adds a warm little kick, not too spicy.
- Green onions keep it fresh, bright, and a little crunchy.
- Napa cabbage gives classic egg roll vibes, but lighter.
- Carrots add sweetness, color, and that soft-crisp bite.
- Chicken broth makes the whole soup feel rich without being heavy.
- Soy sauce brings the salty, savory flavor everyone expects.
- Rice vinegar cuts through the richness and keeps it lively.
- Toasted sesame oil adds that nutty finish.
A little goes far.
- Cornstarch slurry makes the broth slightly silky, not gloopy.
- Sugar balances the salty and tangy stuff.
Basically, it helps.
- Salt and black pepper let you tweak it to your mood.
- Plus, sesame seeds and extra green onions make it look finished.
Ingredient Quantities
- 1 pound ground pork
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, thinly sliced
- 4 cups Napa cabbage, shredded
- 1 cup carrots, shredded
- 6 cups low sodium chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons cornstarch
- 3 tablespoons cold water for slurry
- 1 teaspoon granulated sugar
- Salt to taste
- Freshly ground black pepper to taste
- Optional garnish: sesame seeds
- Optional garnish: extra sliced green onions
How to Make this
1. Heat vegetable oil in a large pot over medium-high heat, add ground pork, season with a pinch of salt and freshly ground black pepper, and cook until browned and crumbly, about 6 to 8 minutes.
2. Push pork to the side, add minced garlic and minced ginger to the pan, cook until fragrant about 30 seconds, then stir together with the pork.
3. Add thinly sliced green onions, shredded Napa cabbage, and shredded carrots to the pot; cook, stirring, until vegetables begin to soften about 3 to 4 minutes.
4. Pour in 6 cups low sodium chicken broth, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon granulated sugar; stir to combine.
5. Bring soup to a boil, then reduce heat and simmer gently for 8 to 10 minutes so flavors meld and cabbage is tender.
6. In a small bowl, whisk 2 tablespoons cornstarch with 3 tablespoons cold water to make a smooth slurry.
7. Slowly whisk the cornstarch slurry into the simmering soup and cook for 1 to 2 minutes until the broth slightly thickens and becomes glossy.
8. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
9. Ladle soup into bowls and garnish with optional sesame seeds and extra sliced green onions before serving.
Equipment Needed
1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Small mixing bowl for the cornstarch slurry
7. Whisk
8. Ladle for serving
FAQ
Egg Roll Soup Recipe Substitutions and Variations
- 1 pound ground pork: substitute ground chicken or turkey for leaner meat; use ground beef for a richer flavor; or crumbled firm tofu for a vegetarian option.
- 6 cups low sodium chicken broth: swap in vegetable broth for a vegetarian soup; use beef broth for deeper umami; or dilute 1 tablespoon chicken bouillon in 6 cups water if broth is unavailable.
- 3 tablespoons soy sauce: replace with tamari for gluten free; use coconut aminos for a soy free, slightly sweeter alternative; or low sodium soy sauce to cut salt.
- 2 tablespoons cornstarch: use arrowroot or tapioca starch 1:1 for similar thickening and clarity; for a pantry stand in, whisk 2 tablespoons all purpose flour with cold water and simmer longer to cook out raw taste.
Pro Tips
1) Brown the pork until it has some golden bits for richer flavor, then break it into small pieces so every spoonful has a good meaty texture. If there is a lot of fat, skim a little off so the broth stays bright.
2) Add the cabbage toward the end of the quick sauté so it keeps a little bite and does not turn mushy in the simmer. Napa softens fast, and you want layers of texture.
3) Make the cornstarch slurry smooth before it hits the pot and whisk it in slowly while the soup is gently simmering. That way the broth becomes glossy without forming lumps or turning gluey.
4) Finish with the toasted sesame oil and rice vinegar right at the end. Those small, last-minute additions lift the whole soup and keep the flavors fresh and aromatic.
5) Taste and tweak. If the soup needs more balance, a splash more soy sauce for salt, a pinch of sugar for roundness, or an extra splash of rice vinegar for brightness will quickly fix it. Garnish with scallions or sesame seeds for contrast.
Egg Roll Soup Recipe
I packed everything I love about a crispy egg roll into a lighter, spoonable soup with savory pork, ginger, cabbage, and carrots. It has all the takeout flavor I crave, minus the wrapper and the fuss.
6
servings
301
kcal
Equipment: 1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Small mixing bowl for the cornstarch slurry
7. Whisk
8. Ladle for serving
Ingredients
1 pound ground pork
1 tablespoon vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 green onions, thinly sliced
4 cups Napa cabbage, shredded
1 cup carrots, shredded
6 cups low sodium chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
2 tablespoons cornstarch
3 tablespoons cold water for slurry
1 teaspoon granulated sugar
Salt to taste
Freshly ground black pepper to taste
Optional garnish: sesame seeds
Optional garnish: extra sliced green onions
Directions
- Heat vegetable oil in a large pot over medium-high heat, add ground pork, season with a pinch of salt and freshly ground black pepper, and cook until browned and crumbly, about 6 to 8 minutes.
- Push pork to the side, add minced garlic and minced ginger to the pan, cook until fragrant about 30 seconds, then stir together with the pork.
- Add thinly sliced green onions, shredded Napa cabbage, and shredded carrots to the pot; cook, stirring, until vegetables begin to soften about 3 to 4 minutes.
- Pour in 6 cups low sodium chicken broth, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon granulated sugar; stir to combine.
- Bring soup to a boil, then reduce heat and simmer gently for 8 to 10 minutes so flavors meld and cabbage is tender.
- In a small bowl, whisk 2 tablespoons cornstarch with 3 tablespoons cold water to make a smooth slurry.
- Slowly whisk the cornstarch slurry into the simmering soup and cook for 1 to 2 minutes until the broth slightly thickens and becomes glossy.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Ladle soup into bowls and garnish with optional sesame seeds and extra sliced green onions before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 424g
- Total number of serves: 6
- Calories: 301kcal
- Fat: 25.8g
- Saturated Fat: 7.7g
- Trans Fat: 0.1g
- Polyunsaturated: 5g
- Monounsaturated: 10g
- Cholesterol: 68mg
- Sodium: 390mg
- Potassium: 447mg
- Carbohydrates: 10.3g
- Fiber: 2.3g
- Sugar: 2g
- Protein: 21.3g
- Vitamin A: 3067IU
- Vitamin C: 17.8mg
- Calcium: 36.8mg
- Iron: 1mg
