Go Back

Egg Roll Soup

Egg roll soup with a ginger-soy broth and browned ground pork, simmered until cabbage and carrots are tender. Finished with green onions and crunchy wonton strips for classic egg roll flavor without rolling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Ground pork or chicken
  • 1 lb ground pork or chicken Choose pork for richer flavor or chicken for a lighter option.
Cabbage
  • 4 cup cabbage, thinly shredded
Carrots
  • 2 carrots, julienned or shredded
Garlic
  • 3 clove garlic, minced
Fresh ginger
  • 1 tbsp fresh ginger, grated
Chicken broth
  • 4 cup chicken broth
Soy sauce
  • 3 tbsp soy sauce
Sesame oil
  • 1 tbsp sesame oil
Rice vinegar
  • 1 tbsp rice vinegar
Sriracha
  • 1 tsp sriracha
Green onions
  • 3 green onions, sliced
Vegetable oil
  • 2 tbsp vegetable oil
Crispy wonton strips
  • 1 Crispy wonton strips Use store-bought for speed or bake/air-fry to keep them crisp.
Sesame seeds
  • 1 tbsp sesame seeds
Salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat a large pot over medium-high heat and add vegetable oil. Brown the ground pork (or chicken), breaking it up, until no longer pink, then drain excess fat.
Build the broth
  1. Add the minced garlic and grated ginger to the pot and cook 1-2 minutes, stirring, until fragrant.
  2. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha. Bring the mixture to a boil.
Simmer the vegetables
  1. Add the shredded cabbage and carrots, then return to a gentle simmer. Simmer 8-10 minutes until the vegetables are tender.
  2. Stir in the sliced green onions and season with salt and pepper to taste. Turn off the heat when the broth is well combined.
Serve
  1. Ladle the soup into bowls and top with crispy wonton strips. Sprinkle with sesame seeds and extra green onions for serving.

Notes

For the best texture, keep wonton strips separate until serving so they stay crisp. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove. Freezing is not recommended because cabbage can soften and lose bite. Dietary swap: use ground turkey or an all-chicken option (or cooked shredded chicken) to lighten the soup without changing the broth profile.