Oh yes! 🥢🍲 Egg Roll Soup is basically all the flavors of an egg roll—in a warm, comforting bowl of broth. Think crispy spring roll filling transformed into a light, flavorful soup. Here’s a full recipe:
Egg Roll Soup
Servings: 4 | Prep Time: 15 min | Cook Time: 15 min
Ingredients
For the Soup:
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6 cups chicken or vegetable broth
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1 tbsp soy sauce (or tamari for gluten-free)
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1 tsp sesame oil
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2 cloves garlic, minced
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1 tsp grated fresh ginger
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2 cups shredded cabbage (green or Napa)
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1 cup shredded carrots
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1/2 cup sliced mushrooms
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1/2 cup frozen peas
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2 green onions, sliced
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Salt and pepper, to taste
Protein Options (optional):
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1 cup cooked shredded chicken
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1/2 lb ground pork, cooked and crumbled
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Tofu cubes
Optional Garnishes:
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Crispy wonton strips or fried wonton wrappers
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Additional soy sauce
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Sriracha or chili flakes
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Fresh cilantro
Instructions
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Prepare Broth:
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In a large pot, heat sesame oil over medium heat.
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Sauté garlic and ginger for 30 seconds until fragrant.
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Pour in chicken or vegetable broth and soy sauce.
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Cook the Vegetables:
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Add cabbage, carrots, and mushrooms.
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Simmer 5–7 minutes until vegetables are tender but still slightly crisp.
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Add Protein & Peas:
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Stir in cooked chicken, pork, or tofu.
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Add frozen peas and green onions.
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Simmer 2–3 minutes more.
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Season & Serve:
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Taste and adjust seasoning with salt, pepper, or extra soy sauce.
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Serve hot, garnished with crispy wonton strips, sriracha, or cilantro if desired.
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✨ Tips & Variations:
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For extra egg roll flavor, add a splash of rice vinegar and a few drops of oyster sauce.
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Swap chicken broth for beef or vegetable broth for a different base.
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Make it heartier: add rice noodles or cooked ramen for a filling version.
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Make it low-carb: skip noodles and keep lots of cabbage and other veggies.
If you want, I can also give a “quick 10-minute stovetop version” using pre-shredded coleslaw mix and leftover rotisserie chicken—it’s perfect for a weeknight.