Egg Roll Soup

Description

Egg Roll Soup captures all the flavors of a classic egg roll in a comforting bowl of broth. This delicious soup features ground pork or chicken, crunchy cabbage, carrots, and green onions in a savory, flavorful broth. Topped with crispy wonton strips or fried wonton wrappers, it’s an easy, cozy, and family-friendly dish perfect for weeknights or when you crave takeout at home.

Light, satisfying, and packed with vegetables, this soup is a healthier twist on your favorite Chinese appetizer turned main dish.

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Ingredients

• 1 lb (450 g) ground pork or chicken
• 2 tbsp vegetable oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp ginger, minced
• 2 cups shredded cabbage
• 1 cup shredded carrots
• ½ cup sliced green onions (plus extra for garnish)
• 6 cups chicken broth
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar (optional)
• 1 tsp sugar
• Salt and black pepper, to taste
• 4–6 wonton wrappers, cut into strips and fried or baked for topping
• Optional: cooked noodles or rice for a heartier soup

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Instructions

1. Cook the meat: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add ground pork or chicken and cook until browned, breaking it apart with a spoon.
2. Sauté aromatics: Add onion, garlic, and ginger. Cook 2–3 minutes until fragrant and soft.
3. Add vegetables: Stir in cabbage, carrots, and green onions. Cook for another 2–3 minutes until vegetables start to soften.
4. Add liquids and seasonings: Pour in chicken broth, soy sauce, sesame oil, rice vinegar (if using), and sugar. Stir to combine. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
5. Adjust seasoning: Taste and season with salt and pepper as needed.
6. Serve: Ladle soup into bowls and top with crispy wonton strips and extra green onions. Optionally, serve over cooked noodles or rice for a heartier meal.

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Tips & Tricks

• Crispy topping: Fry wonton strips in oil until golden, or bake them in the oven for a healthier version.
• Vegetable variations: Add mushrooms, bell peppers, or snap peas for extra flavor and texture.
• Protein swap: Ground turkey or tofu can replace pork/chicken.
• Make it gluten-free: Use tamari instead of soy sauce and gluten-free wonton wrappers.

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Variations

• Spicy Egg Roll Soup: Add ½ tsp crushed red pepper flakes or a drizzle of Sriracha.
• Seafood Twist: Substitute shrimp for the ground meat.
• Creamy Version: Stir in a little coconut milk for a creamy, Asian-inspired soup.
• Vegan: Use tofu, vegetable broth, and tamari instead of soy sauce.

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FAQs

Q: Can I make this ahead of time?
Yes! The soup tastes great the next day. Store in the fridge for up to 3 days and reheat gently. Add crispy wonton strips just before serving to maintain crunch.

Q: Can I freeze Egg Roll Soup?
Yes, without the wonton strips. Freeze in airtight containers for up to 2 months. Reheat and add fresh toppings before serving.

Q: Can I make this in a slow cooker?
Absolutely! Brown the meat and sauté the aromatics first, then add everything to the slow cooker. Cook on LOW for 4–6 hours.

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Serving Suggestions

• Serve as a starter or main course with steamed rice or noodles.
• Pair with crunchy spring rolls or dumplings for a complete meal.
• Garnish with extra green onions, sesame seeds, or cilantro for freshness.
• Add a side of pickled vegetables for authentic flavor contrast.