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    Egg Roll Soup

    How do you roll when it comes to soups? This time I am going with Asian flavors in a bowl… with Egg Roll Soup!

    This Egg Roll Soup is everything you dream about in your beloved egg roll, but in a cozy, delicious soupified way. When craving for that favorite Asian appetizer without wrapping and frying, here is a healthy sub for your egg roll fix. 

    It’s a flavor BOMB that happens in under 30 minutes, can be customizable to any ground meat you have in hand, and slurped happily by the whole family, kiddies and all. It’s one of my go-to busy weeknight soups!!

    Close up of a bowl of egg roll soup.

    Soup season is in full swing, and with that comes all the simmering pots of soups and stews. And we cook a lot of them, from our popular Zuppa Toscana and Creamy Tuscan Soup, to Fasolada and Moroccan Lentil Soup. Or very novel soups like Jambalaya Soup and Grilled Cheese Tomato Soup

    You gotta curl up and slurp these different, yet amazing flavors in a big bowl. 

    Now, soups come in all forms, from rich and creamy to light and broth like. This egg roll soup is on the lighter end of the spectrum, making it healthy and fit for guilt free binging. 

    Just a few tweaks and it’s keto, paleo and whole 30 friendly.

    Like any stew or soup, this ages well. And it’s freezer friendly, making it a great meal prep option. That’s why we always make a ton of it and let it sit in the refrigerator or freezer for days to have a meal ready without spending a minute on the stove.

    What is Egg Roll Soup?

    Egg roll soup cooking in a dutch oven.

    Imagine taking the stuffing out of an egg roll, putting it into broth and simmering for a bit. We made it with ground pork, as it’s traditional in egg rolls and results in richer flavor, but if all you have is ground turkey or chicken, it still turns out great, even a little lighter in calories. 

    If you are a fan of sausage, pork or chicken sausage will be so delicious here too.

    Just don’t forget to add a dash of sesame oil to get those real authentic Asian flavors going (highly recommended here). Then all you need is a few toppings like sesame seeds, green onions and, if you like, a tad bit of sriracha… Ready to slurp?

    Ingredients for Egg Roll Soup

    You will see exact measurement in the recipe card at the end of the post.

    • Ground pork, chicken or turkey
    • Aromatics – Ginger, garlic, green onions.
    • Veggies – Onion, carrots, cabbage (we used regular cabbage as well as red cabbage, but you can use whatever is in your fridge).
    • Flavor enhancers – Chicken stock, soy sauce (or tamari), hoisin sauce, sriracha , sesame oil, sesame seeds (garnish), green onion (garnish, only green part).
    • Olive oil

    How to make Egg Roll Soup

    This soup can be made quick on the stove top, quicker in an instant pot, and with not much  hands on cooking time in a crockpot. 

    You will find all these different cooking methods in the recipe card, but we will just talk about the generalized cooking method for stove top here.

    Overhead shot of two bowls of egg roll soup.

    Heat olive oil in a pot and sauté chopped onions and carrots for a few minutes, till the onion gets soft and translucent. 

    Add in pork and start cooking the meat by breaking it with a spatula. We love to keep it a little on the chunkier side for this soup, so don’t break it apart too much. Cook till the pork is no longer pink in color. 

    Time to add in aromatics like chopped ginger and garlic and cook for a couple of minutes. 

    Add in chicken stock along with soy sauce, hoisin sauce and sriracha. Stir in chopped cabbage and bring the soup to boil.

    Lower the heat to medium-low and simmer for 15 minutes, or until carrots and cabbage are nice and tender. Stir in sesame oil until combined. Taste for seasonings like salt or soy sauce. That’s it!

    Ladle it into a bowl and top it with garnishings like green onion or cilantro, sesame seeds and sriracha for tons of extra added flavor. 

    If some crispy wonton strips are handy, they go great here too as a topping, especially loved by the kiddies.

    The dutch oven full of completed soup, ready to serve.

    Can you make Egg Roll Soup vegan/vegetarian?

    Yes. Simply omit the meat and add in tons of veggies like mushrooms, green peas, corn or bell peppers. You still get great flavors minus the meat.

    How long does Egg Roll soup last?

    Not long here at the Beisers’, we are pretty good at slurping that bowl away. We make it with 2 pounds of meat, and that lasts us for a few meals. 

    This soup refrigerates great up to 3-4 days in an airtight container. 

    It freezes well for up to 3 months, too. Simply thaw and reheat on stove top or in the microwave until heated through. 

    Saying this, you can make a smaller portion with 1 pound of meat by just using half the amounts for the entire recipe.

    A bowl of egg roll soup garnished with chopped scallions and sesame seeds.

    There are lots and lots of soups coming your way these coming months, tune in. From meatball soup to Thai curry soup to creamy lemon chicken soup and more… 

    Subscribe to GypsyPlate and wait till they hit your mailbox. And then it’s just a matter of simmering that pot in your kitchen.

    As for now, whenever you are in a rush for time, trying to get that dinner on the table on time, try this easy and tasty egg roll soup. Make your life easy and full of flavors. Until then…

    Egg Roll Soup, in my Gypsy Bowls… enjoy!

    Side view of egg roll soup in the Gypsy Bowls.

    Try these other great soup recipes!
    Korean Ground Pork Soup
    Avgolemono Soup
    Meaty Cabbage Soup
    Bahamian Boiled Fish
    Loaded Cauliflower Soup
    Yakamein

    Egg roll soup.

    Egg Roll Soup

    Yield: 6-8 servings
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes

    This Egg Roll Soup is everything you dream about in your beloved egg roll, but in a cozy, delicious soupified way.

    Ingredients

    Soup

    • 2 lbs ground pork (see note 1)
    • 2 Tbsp olive oil
    • 1 small onion, chopped
    • 2 medium carrots, chopped
    • 1/2 small cabbage, chopped into bite sized pieces
    • 1/2 small red cabbage, chopped into bite sized pieces
    • 6 garlic cloves, finely chopped
    • 1.5 Tbsp ginger, finely chopped
    • 8 cups chicken stock
    • 1 Tbsp soy sauce (or tamari sauce)
    • 1 Tbsp Hoisin sauce (for keto, you can skip this )
    • 1 Tbsp sesame oil
    • 1 Tbsp sriracha

    For Garnishing and Toppings

    • 1 tsp sesame seeds
    • 2 Tbsp green onions (only green part), chopped
    • Sriracha, to taste

    Instructions

      Stovetop Method

      1. Heat olive oil in a pot over medium high heat. Add chopped onions and carrots and sauté for a few minutes, till the onion gets soft and translucent.
      2. Add in pork and start cooking the pork by breaking it with a wooden spoon. We prefer to keep the pork a bit chunky. Cook the pork till no longer pink.
      3. Add chopped ginger and garlic and cook for a couple of minutes.
      4. Add chicken broth along with soy sauce, hoisin sauce and sriracha.
      5. Stir in chopped cabbage and bring the soup to a boil. Lower the heat to medium-low and simmer for 15 minutes, or until carrots and cabbage are nice and tender.
      6. Stir in sesame oil until combined. Taste for seasonings like salt or soy sauce.
      7. Serve and garnish with sesame seeds, green onions and sriracha.


    Crock Pot Method

      1. 1. Brown the ground pork in a skillet over medium high heat with some olive oil, breaking it with a spatula until the meat is no longer pink. Transfer the meat into the crock pot. (You can skip browning the meat start with raw meat in the crockpot, though browning the meat adds tons of flavor to the dish)
      2. Add remaining ingredients, except the garnishings and sesame oil, to the slow cooker. Cover and cook for 3-4 hours on high, or 7-8 hours on low. Stir in the sesame oil in the last 15 minutes of cooking.
      3. Garnish it with sesame seeds, green onions and sriracha.

      Instant Pot Method

      1. Put the instant pot on Saute mode and wait till its hot. Heat oil and sauté onion and carrots for a couple of minutes, till onion is soft and translucent. Add in ground pork and sauté for 4-5 minutes, breaking with a spatula, till meat is no longer pink. Add in all the rest of the ingredients, except the sesame oil and garnishing.
      2. Close the lid, set the valve to sealing and cook on high pressure for 20 minutes. Once the cook time ends, allow the steam to naturally release for 5-10 minutes. Once all the steam is released, open the lid and stir in the sesame oil.
      3. Garnish with sesame seeds, green onions and sriracha.

    Notes

    1. You can make the same soup with ground chicken, ground turkey or even chicken or pork sausage.
    2. We used 2 pounds of meat for large pot. You can use half the amount by simply using the half amounts for the entire recipes, except use 6 cups of chicken broth instead of 8 cups.

    Nutrition Information
    Yield 8 Serving Size 1
    Amount Per Serving Calories 431Total Fat 29gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 17gCholesterol 112mgSodium 1236mgCarbohydrates 9gFiber 2gSugar 5gProtein 32g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest


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