egg roll soup

What makes this egg roll soup so delicious?

Make it into a soup like a fried egg! This egg roll soup is a no-fuss weeknight soup recipe that combines all the ingredients and flavors you love in your take-out egg rolls. One pot. Stir-fry or boil everything in one pot. Easy to prepare and easy to clean up! Flexible recipes. Just like the egg roll filling, this egg roll soup is highly adaptable, so you can swap out the pork, go meatless, and adjust the ingredients in a variety of ways. Choose your toppings. Toppings can also be customized. I like to add crunchy wontons or chili crisps, but you can also try this and make it your own.

you need these materials

I wanted to have this egg roll soup recipe in my pantry because the ingredients are simple. Scroll down to the recipe card for a printable recipe with exact measurements.

Sesame oil – I use toasted sesame oil, but regular sesame oil will work too. There’s no good substitute for the flavor of sesame oil in Asian-inspired recipes, but in a pinch you can stir-fry with another cooking oil. Onions – You can chop yellow or white onions or use shallots. Garlic and ginger – If you don’t have fresh garlic, substitute each clove with 1/2 teaspoon garlic powder or 1 tablespoon jarred garlic. Similarly, you can replace 1 tablespoon of minced ginger with 1/4 teaspoon of ground ginger. Ground Pork – If you don’t eat pork, you can also use ground chicken or ground turkey to make this soup. To make it a vegetarian dish, use diced shiitake or baby bella mushrooms (or tofu). Carrots – You can use freshly grated carrots, or in a pinch, you can use a bag of store-bought grated carrots. Coleslaw mix – A bag of coleslaw mix is ​​super handy. Otherwise, you’ll need an equivalent amount of shredded cabbage (about 5 cups). Chicken Stock – You can use low-sodium store-bought chicken broth or homemade chicken stock. Vegetable stock is also effective. Soy sauce – I like low-sodium soy sauce. Fish Sauce – This is optional, but adds depth of flavor to the egg roll soup. Furthermore, you can use it for sesame noodles and stir-fries! Rice wine vinegar – or another vinegar such as cider, red wine, or distilled white vinegar.

Let’s make egg roll soup

In about 30 minutes, you can sit down and have the most delicious Asian egg roll soup. Here are the steps:

Saute. First, heat the sesame oil in a large Dutch oven. Saute onions, garlic, and ginger over medium heat. Stir until fragrant, about 5 minutes. Add remaining ingredients. Then add the ground pork and stir to break it up as it cooks. Once the meat is browned, add the carrot and cabbage mixture. Cook for 1 minute to soften the vegetables.

Add liquid. Next, add the stock, soy sauce, fish sauce (if using), and a little vinegar. Once the entire pot comes to a boil, cover and simmer the soup over medium-low heat for 10 minutes. Season and enjoy. Taste your egg roll soup with the final seasonings and serve with delicious toppings. See below.

How to save and reheat leftovers

Please refrigerate. Store leftover egg roll soup in an airtight container in the refrigerator for up to 5 days. Reheat. Heat this soup in the microwave or in a pot on the stove until hot.