Egg Roll Soup

 You know that moment when you're craving an egg roll—the crispy wrapper, the savory filling, that little packet of sweet and sour sauce—but you don't actually want to deal with deep frying or rolling up a million little parcels?

Enter Egg Roll Soup.

It's everything you love about a classic egg roll, deconstructed and simmered into a warm, comforting bowl of soup. The same ground pork, the same cabbage and carrots, the same garlic and ginger—just without the wrapper. And honestly? It might be even better this way.

What You'll Need (Serves 4-6)

For the Soup:

• 1 tablespoon olive oil or vegetable oil

• 1 pound (450 g) ground pork (or ground chicken/turkey)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)

• 6 cups (1.5 liters) chicken or vegetable broth

• 4 cups shredded green cabbage (about half a small head)

• 1 cup shredded carrots (about 2 medium carrots)

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon sesame oil

• ½ teaspoon white or black pepper

• ¼ teaspoon red pepper flakes (optional, for heat)

For Serving (Optional but Recommended):

• 2 green onions, sliced

• Extra sesame oil for drizzling

• Crispy wonton strips or chow mein noodles for crunch

• A drizzle of sriracha or chili crisp

How to Make It

1. Brown the pork.
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it's browned and cooked through—about 5 to 7 minutes. If there's excess fat, drain most of it off, leaving about a tablespoon for flavor.

2. Sauté the aromatics.
Add the diced onion to the pot and cook for 3 to 4 minutes until it softens. Stir in the garlic and ginger and cook for another 30 seconds until fragrant. Your kitchen should smell amazing right about now.

3. Add the broth and veggies.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the shredded cabbage, carrots, soy sauce, sesame oil, pepper, and red pepper flakes if you're using them. Stir everything together.

4. Simmer.
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 15 to 20 minutes, until the cabbage and carrots are tender but still have a little bite.

5. Taste and adjust.
Give it a taste. Need more salt? Add a splash more soy sauce. Want more warmth? Another pinch of pepper. This is your soup now—make it yours.

6. Serve it up.
Ladle the soup into bowls. Top with sliced green onions, a drizzle of sesame oil, and a handful of crispy wonton strips for that egg roll crunch. A little sriracha or chili crisp on top doesn't hurt either.

A Little Background

Egg roll soup is a relatively recent invention—a home cook's solution to craving all the flavors of a fried egg roll without the fuss of frying. It's part of a long tradition of turning beloved dishes into soups (think taco soup or pizza soup), but this one feels especially natural. After all, the filling of an egg roll is basically a stir-fry wrapped in a shell. Take away the shell, add broth, and you've got a cozy, satisfying meal.

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Tips for the Best Egg Roll Soup

• Use pre-shredded coleslaw mix. If you're short on time, a bag of coleslaw mix (shredded cabbage and carrots) works perfectly.

• Don't skip the sesame oil. It adds that unmistakable egg roll flavor. A little goes a long way.

• Make it a meal. Serve with steamed rice on the side, or toss some cooked ramen noodles directly into the soup.

• Customize the protein. Ground chicken, turkey, or even crumbled tofu work beautifully here.

Storage and Leftovers

This soup keeps well in the fridge for up to 4 days. The flavors actually get better as they meld. Reheat gently on the stovetop or in the microwave.

If you're meal-prepping, consider storing any crunchy toppings separately so they stay crispy until serving.