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Egg Roll Soup

Egg roll soup with a ginger-soy broth, browned ground meat, and tender cabbage simmered until silky. Finished with green onions and crispy wonton strips for classic egg roll flavor in spoonable form.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Egg roll soup
  • 1 lb ground pork or chicken Use ground pork for the most classic flavor, or swap with ground chicken.
  • 4 cup cabbage, thinly shredded
  • 2 carrots, julienned or shredded
  • 3 clove garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cup chicken broth
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 3 green onions, sliced
  • 2 tbsp vegetable oil
  • 0.25 Crispy wonton strips Toss on top for crunch right before serving.
  • 0.25 sesame seeds Sprinkle over the finished soup.
  • 0.25 extra green onions for serving Optional garnish for freshness.
  • 0.25 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Heat the vegetable oil in a large pot over medium-high heat, then add the ground pork (or chicken) and break it up as it cooks until browned, about 8-10 minutes. Drain excess fat so the broth stays light.
Build the ginger-garlic flavor
  1. Add the minced garlic and grated ginger to the pot and cook for 1-2 minutes until fragrant. Stir to prevent sticking at the bottom of the pot.
Simmer the broth
  1. Pour in the chicken broth, soy sauce, sesame oil, rice vinegar, and sriracha, then bring the mixture to a boil over high heat. This should look actively bubbling across the surface.
Cook the vegetables
  1. Add the shredded cabbage and carrots, then reduce to a simmer and cook 8-10 minutes until the vegetables are tender. Visual cue: the cabbage should soften but not collapse.
Finish and serve
  1. Stir in the sliced green onions, then season with salt and pepper to taste. Let it simmer 1 minute so the onions stay bright.
Top with wontons
  1. Ladle the soup into bowls and top with crispy wonton strips, sesame seeds, and extra green onions if desired. Serve immediately so the wonton strips stay crisp.

Notes

For the best texture, drain excess fat right after browning and add wonton strips only at the last second. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop and add fresh wonton strips when serving. Freezing is not recommended because cabbage softens too much. If you want a lighter option, swap in ground turkey and use low-sodium soy sauce, then adjust seasoning at the end.