Egg Roll Soup Recipe

 

 

 

Egg Roll Soup! This dish captures all the flavors of a classic egg roll in a warm, comforting soup. Packed with ground pork, cabbage, carrots, and savory seasonings, it’s a perfect one-pot meal.

Egg Roll Soup Recipe

Ingredients:

1 tablespoon olive oil

1 lb ground pork (or ground chicken or turkey)

1 small onion, diced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

4 cups chicken broth

1 tablespoon soy sauce

1 tablespoon rice vinegar

2 cups green cabbage, shredded

1 cup carrots, shredded

1/4 teaspoon black pepper

Salt, to taste

Optional toppings: chopped green onions, sesame seeds, sriracha

Directions:

Cook the Pork:

In a large pot, heat olive oil over medium-high heat. Add the ground pork and cook until browned, breaking it up with a spoon. Drain any excess fat.

Add Aromatics:

Add the diced onion, garlic, and grated ginger to the pot. Sauté for 2-3 minutes until fragrant and the onion is translucent.

Add Broth and Vegetables:

Stir in the chicken broth, soy sauce, and rice vinegar. Bring the soup to a simmer and add the shredded cabbage and carrots. Season with black pepper and salt to taste.

Simmer:

Let the soup simmer for 10-15 minutes, or until the cabbage and carrots are tender.

Serve:

Ladle the Egg Roll Soup into bowls and top with green onions, sesame seeds, or a drizzle of sriracha for a little heat.

Tips:

Add a handful of bean sprouts for extra crunch.

For a low-carb option, skip the rice and enjoy as is!

This Egg Roll Soup is hearty, flavorful, and a healthy take on a takeout classic—perfect for a warm, comforting meal!