Egg Roll Soup | Cookies and Cups

What Makes This Egg Roll Soup So Good

• Like an egg roll, in soup form! This egg roll soup combines all the ingredients and flavors you love in a takeout egg roll in a fuss-free weeknight soup recipe.
• One pot. Everything sautés and simmers together in a single pot. Easy cooking, easy clean-up!
• Flexible recipe. Just like the filling in an egg roll, this egg roll soup is super adaptable, so you can swap out the pork, make it meatless, or adjust the ingredients in loads of ways. 
• Choose your toppings. The toppings are also customizable. I like to add crunchy wonton strips and chili crisp, but I can’t wait for you to try this and make it your own!

You’ll Need These Ingredients

I wanted to keep this egg roll soup recipe pantry-friendly, so the ingredients are simple. Scroll to the recipe card for the printable recipe with the exact measurements.

• Sesame Oil – I use toasted sesame oil, but plain will work, too. There really isn’t a good substitute for the flavor of sesame oil in Asian-style recipes, but you can sauté with another cooking oil in a pinch.
• Onion – Diced yellow or white onion, or you can use shallots.
• Garlic and Ginger – If you don’t have fresh garlic, substitute each clove with ½ teaspoon of garlic powder or 1 tablespoon of jarred garlic. Similarly, you can substitute 1 tablespoon of minced ginger with ¼ teaspoon of ground ginger.
• Ground Pork – If you don’t eat pork, you can also make this soup with ground chicken or turkey. Use diced shiitake or baby bella mushrooms (or tofu) to make it vegetarian.
• Carrots – Freshly grated, or you can use a bag of pre-grated carrots from the store in a pinch.
• Cole Slaw Mix – A bag of cole slaw mix is extra convenient. Otherwise, you’ll need the equivalent in shredded cabbage (about 5 cups).
• Chicken Stock – This can be low-sodium store-bought chicken broth or homemade chicken stock. Vegetable stock also works.
• Soy Sauce – I prefer low-sodium soy sauce.
• Fish Sauce – This is optional, but it adds a nice depth of flavor to the egg roll soup. Plus, you can use it in my sesame noodles and stir-fries!
• Rice Wine Vinegar – Or another vinegar, like cider, red wine, or distilled white vinegar.

Let’s Make This Egg Roll Soup

In about 30 minutes, you’ll be sitting down to a bowl of the most delicious Asian egg roll soup. Here are the steps.

• Sauté. First, heat the sesame oil in a large Dutch oven. Over medium heat, sauté the onions, garlic, and ginger. Stir while the aromatics cook and soften, about 5 minutes.
• Add the rest of the ingredients. Next, stir in the ground pork, breaking it up while it cooks. When the meat is browned, add the carrots and cabbage mix. Cook for a minute to kickstart the veggies’ softening.

• Add the liquids. Now, add the stock, soy sauce, fish sauce (if using), and a splash of vinegar. Bring the whole pot to a boil, then cover and simmer the soup over medium-low heat for 10 minutes.
• Season and serve. Give your egg roll soup one last seasoning to taste and serve with some tasty toppings, see below.

How to Store and Reheat Leftovers

• Refrigerate. Store leftover egg roll soup in an airtight container in the fridge for up to 5 days.
• Reheat. Warm this soup in the microwave or in a saucepan on the stove until it’s hot throughout.