Chinese restaurants invented egg roll soup in 1960s America using leftover filling—it was never actually served in China.
Egg Roll Soup
Dive into a delightful bowl of Egg Roll Soup that captures all the zesty goodness of your favorite takeout treat! Loaded with tender ground pork, fresh cabbage, and a splash of soy sauce, this hearty dish is not only comforting but also a breeze to whip up in no time. Say goodbye to frying and hello to a satisfying, protein-packed meal that’s perfect for busy weeknights and meal prep adventures!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 3 cups shredded green cabbage (720 ml)
- ¼ tsp crushed red pepper optional (1.25 ml)optional
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated (15 ml)
- 1 small onion diced
🥩Meat & Seafood(2)
- 6 cups chicken broth (1.44 L)
- 500 g ground pork or ground chicken (1.1 lbs)
🫙Pantry Staples(2)
- 1 tbsp rice vinegar (15 ml)
- 1 tbsp sesame oil (15 ml)
🧂Spices & Seasonings(1)
- ½ tsp black pepper (2.5 ml)
🍯Sauces & Condiments(1)
- 2 tbsp soy sauce (30 ml)
📦Other(2)
- 1 cup shredded carrots (240 ml)
- Sliced green onions for garnish
👨🍳 Instructions
- 1
Heat sesame oil in a large pot over medium heat.
- 2
Add ground meat and cook until browned breaking it apart.
- 3
Stir in onion, garlic, and ginger; cook until fragrant.
- 4
Pour in broth, soy sauce, vinegar, pepper, and red pepper; bring to a simmer.
- 5
Add cabbage and carrots; cook 8–10 minutes, garnish with green onions and serve hot.
💡 Pro Tips
- ✓Brown the ground meat at medium-high heat (325-350°F surface temp) without stirring for 2-3 minutes to develop Maillard reaction flavors that mimic egg roll filling depth.technique325-350°F surface temp
- ✓Add cabbage in the final 8-10 minutes to maintain its crisp-tender texture, as overcooking beyond this breaks down cell walls and creates mushy vegetables.timing8-10 minutes
- ✓Use a 3:1 ratio of soy sauce to rice vinegar to replicate authentic egg roll flavor balance while the acid brightens the rich broth base.ingredient3:1 ratio
- ✓Toast sesame oil at medium heat for 30-45 seconds before adding other ingredients to activate volatile compounds and intensify nutty flavor throughout the soup.technique30-45 seconds
- ✓Julienne carrots to 1/8-inch thickness so they cook evenly with cabbage in the same timeframe and maintain proper texture contrast.technique1/8-inch thickness
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chinese restaurants invented egg roll soup in 1960s America using leftover filling—it was never actually served in China.
Egg Roll Soup
Dive into a delightful bowl of Egg Roll Soup that captures all the zesty goodness of your favorite takeout treat! Loaded with tender ground pork, fresh cabbage, and a splash of soy sauce, this hearty dish is not only comforting but also a breeze to whip up in no time. Say goodbye to frying and hello to a satisfying, protein-packed meal that’s perfect for busy weeknights and meal prep adventures!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 3 cups shredded green cabbage (720 ml)
- ¼ tsp crushed red pepper optional (1.25 ml)optional
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated (15 ml)
- 1 small onion diced
🥩Meat & Seafood(2)
- 6 cups chicken broth (1.44 L)
- 500 g ground pork or ground chicken (1.1 lbs)
🫙Pantry Staples(2)
- 1 tbsp rice vinegar (15 ml)
- 1 tbsp sesame oil (15 ml)
🧂Spices & Seasonings(1)
- ½ tsp black pepper (2.5 ml)
🍯Sauces & Condiments(1)
- 2 tbsp soy sauce (30 ml)
📦Other(2)
- 1 cup shredded carrots (240 ml)
- Sliced green onions for garnish
👨🍳 Instructions
- 1
Heat sesame oil in a large pot over medium heat.
- 2
Add ground meat and cook until browned breaking it apart.
- 3
Stir in onion, garlic, and ginger; cook until fragrant.
- 4
Pour in broth, soy sauce, vinegar, pepper, and red pepper; bring to a simmer.
- 5
Add cabbage and carrots; cook 8–10 minutes, garnish with green onions and serve hot.
💡 Pro Tips
- ✓Brown the ground meat at medium-high heat (325-350°F surface temp) without stirring for 2-3 minutes to develop Maillard reaction flavors that mimic egg roll filling depth.technique325-350°F surface temp
- ✓Add cabbage in the final 8-10 minutes to maintain its crisp-tender texture, as overcooking beyond this breaks down cell walls and creates mushy vegetables.timing8-10 minutes
- ✓Use a 3:1 ratio of soy sauce to rice vinegar to replicate authentic egg roll flavor balance while the acid brightens the rich broth base.ingredient3:1 ratio
- ✓Toast sesame oil at medium heat for 30-45 seconds before adding other ingredients to activate volatile compounds and intensify nutty flavor throughout the soup.technique30-45 seconds
- ✓Julienne carrots to 1/8-inch thickness so they cook evenly with cabbage in the same timeframe and maintain proper texture contrast.technique1/8-inch thickness