Egg Roll Soup

Egg Roll Soup

Egg Roll Soup

Easy35 minsQuick

This Egg Roll Soup recipe brings together all of those irresistible egg roll flavors we love…in a soup!!  It’s quick and easy to make, and easy to customize with pork, chicken, or mushrooms (<– if you’d like to make it vegan).

2017 has officially been deemed the Year Of The Cabbage Soup in our house.

Oh my goodness, you guys, I have been craving (more Italian-flavored) Cabbage, Sausage and Potato Soup nonstop this winter.  And thus, cooking up batch upon batch of it to stay warm.  (And by the looks of the Gimme Some Oven photos I’ve been following on Instagram, you all have too. 😉)

But this week, when the cabbage soup craving hit for the billionth time, I started thinking that it might be fun to try an Asian flare to this soup, maybe seasoned with some yummy ginger and toasted sesame oil and green onions, in lieu of my traditional Italian seasonings.  And then it hit me — cabbage, pork, carrots, onions — these are all of the ingredients in egg rolls!  Why not just make an egg roll-inspired cabbage soup?!  Maybe with some crispy egg roll wrappers (or store-bought crispy wonton strips) sprinkled on top?!?

Oh yes.  Yes, yes, YES.

I mean, honestly, I don’t know how a soup could really go wrong with all of these flavors.  But especially with that magical toasted sesame oil (affiliate link) sprinkled in at the end, this soup was downright irresistible.  So savory, so fresh, and SO DELICIOUS.

I just simmered everything together in the stovetop, and it was ready to go in a little over 30 minutes.  But this recipe could also easily be adapted to the Instant Pot (pressure cooker) or slow cooker, if you’d like.  I just recommend browning the pork on its own beforehand, then you can basically cook everything together afterwards.

Also, if you don’t eat pork, feel free to sub in ground or shredded chicken instead.  Or, a mix of baby bella and shiitake mushrooms (and/or crispy tofu) would be a fabulous other option if you wanted to make this meatless and vegan.  Just like with traditional egg rolls, just about any protein will work here.

Also, if you happen to have access to those cute little store-bought crispy wonton strips (usually available in the salad dressing aisle), those would be a fabulous crispy finish on this soup, similar to egg rolls.  Or you can do what I did and just fry some egg roll wrappers yourself.  Or sub in toasted sliced almonds for something crispy.  Or just nix the crispy topping altogether.  😂  (The soup will still be delicious without it.)

Clearly, you have plenty of options here.  So make this soup your own…and enjoy!!

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Yield: 6-8 servings

Egg Roll Soup

This Egg Roll Soup recipe brings together all of those irresistible egg roll flavors we love…in a soup!!  It’s quick and easy to make, and easy to customize with pork, chicken, or mushrooms (<– if you’d like to make it vegan).

Total Time: 35 mins

Prep Time: 10 mins mins

Cook Time: 25 mins

Ingredients

  • 1 pound ground pork (or see other alternatives below!)
  • 2 tablespoons olive oil
  • 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
  • 6-8 cups chicken or vegetable stock
  • 2 teaspoons ground ginger
  • 1 teaspoon toasted sesame oil
Read the whole recipe on Gimme Some Oven