Egg Roll Soup is a warm, comforting dish that brings all the flavors of an egg roll into a hearty bowl of soup. Packed with protein, fresh veggies, and a savory broth, this easy one-pot meal is perfect for a cozy night in. It’s quick to prepare, making it a great option for busy weeknights.
Why I Love This Recipe
Deconstructed Egg Roll Flavor – All the delicious elements of an egg roll, but in soup form.
Quick and Easy – Ready in just 30 minutes with minimal prep.
Nutritious – Loaded with protein, fiber, and essential nutrients.
Customizable – Easily swap the protein or adjust seasonings to fit any preference.
Great for Meal Prep – Stores well and reheats beautifully for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon sesame oil
1 pound ground chicken or turkey
3 cloves garlic, minced
1 small onion, diced
1 teaspoon fresh ginger, grated
4 cups green cabbage, shredded
1 cup carrots, julienned
4 cups chicken broth
2 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon rice vinegar
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
2 green onions, sliced
1 teaspoon toasted sesame seeds (for garnish)
Directions
Heat sesame oil in a large pot over medium heat.
Add ground chicken or turkey and cook until browned, breaking it up with a spoon.
Stir in onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
Add shredded cabbage and carrots, stirring to combine.
Pour in chicken broth, soy sauce, rice vinegar, black pepper, and red pepper flakes (if using).
Bring to a simmer and cook for 10-15 minutes until the vegetables are tender.
Remove from heat and stir in green onions.
Serve hot, garnished with sesame seeds.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Variations
Protein Swap – Use ground pork, beef, or even tofu for a vegetarian version.
Spice Level – Adjust the red pepper flakes or add a drizzle of sriracha for extra heat.
Low-Carb Option – Replace carrots with more cabbage or mushrooms.
Broth Choices – Swap chicken broth for vegetable broth for a vegetarian-friendly version.
Crunchy Topping – Garnish with crispy wonton strips for added texture.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring in between.
Related Recipes:
- Egg Roll in a Bowl with Ground Beef
- Perfect Pumpkin Roll
- Classic Pumpkin Roll with Cream Cheese Filling
FAQs
Can I make this soup vegetarian?
Yes! Swap the ground meat for crumbled tofu or plant-based meat and use vegetable broth instead of chicken broth.
How can I thicken the soup?
If I want a thicker consistency, I stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before simmering.
Can I make this soup in a slow cooker?
Yes! I brown the meat first, then add all ingredients (except green onions and sesame seeds) to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours.
What can I serve with this soup?
I like serving it with a side of steamed rice, egg rolls, or a light salad.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors continue to meld. Just store it properly and reheat before serving.
Conclusion
Egg Roll Soup is a flavorful, easy-to-make meal that satisfies cravings for takeout while keeping things wholesome. It’s perfect for a quick dinner or meal prep, and with endless customization options, I can enjoy it in different ways every time. Try this simple, delicious soup and enjoy all the comforting flavors of an egg roll in a warm, hearty bowl.
📖 Recipe:
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Egg Roll Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Egg Roll Soup is a comforting, quick, and nutritious one-pot meal packed with all the delicious flavors of an egg roll. Made with ground chicken or turkey, fresh veggies, and a savory broth, this soup is perfect for busy weeknights and makes an excellent meal prep option. Ready in just 30 minutes, it’s customizable to suit different preferences and diets, from vegetarian to low-carb. Garnished with green onions and sesame seeds, it’s sure to become a family favorite!
Ingredients
1 tablespoon sesame oil
1 pound ground chicken or turkey
3 cloves garlic, minced
1 small onion, diced
1 teaspoon fresh ginger, grated
4 cups green cabbage, shredded
1 cup carrots, julienned
4 cups chicken broth
2 tablespoons soy sauce (or tamari for gluten-free)
1 teaspoon rice vinegar
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
2 green onions, sliced
1 teaspoon toasted sesame seeds (for garnish)
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add ground chicken or turkey and cook until browned, breaking it up with a spoon.
- Stir in onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
- Add shredded cabbage and carrots, stirring to combine.
- Pour in chicken broth, soy sauce, rice vinegar, black pepper, and red pepper flakes (if using).
- Bring to a simmer and cook for 10-15 minutes, until vegetables are tender.
- Remove from heat and stir in green onions.
- Serve hot, garnished with sesame seeds.
Notes
Protein Options: Feel free to swap the ground meat with ground pork, beef, or tofu for a vegetarian version.
Spicy Kick: Adjust the amount of red pepper flakes or add sriracha for extra heat.
Low-Carb Variation: Replace the carrots with extra cabbage or mushrooms for a lower-carb option.
Storage: Store in an airtight container for up to 4 days in the fridge. It can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner, Comfort Food
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 215 kcal
