Egg Roll Soup is an epically easy recipe that turns a classic appetizer into a whole meal! Whether you’re looking to step up your soup game or try something a little different, this soup is perfect for a chilly evening on the couch.
Egg Roll Soup
Today we’re going to take everything you love about egg rolls and turn it into a cozy soup! Bold flavors like ginger and sesame are combined with fresh veggies like cabbage, carrots, and green onions, all simmered together in a light broth with juicy ground pork. Add a dash of soy sauce and sriracha and all the elements you crave about your favorite Asian fare appetizer comes together to give you a unique soup that might just be your new favorite comfort food. Step aside ramen. Serve this soup with crispy wonton strips on top for some added crunch and texture. You’ll feel like you just walked out of your favorite take out spot without ever leaving the comfort of your own home.
Try some more Asian inspired recipes like this one pot Korean Beef and Rice or fresh and flavorful Lettuce Wraps!
Can I make this a veggie egg roll soup instead?
You sure can. I love a good spring roll so if you’d like a soup closer to that appetizer all you have to do is omit the ground pork (or whichever meat you were going to use). You can always use tofu instead or just stick to veggies. Maybe add a few more mushrooms or a variety of mushrooms to fill in the gaps of the missing meat. But this soup can totally be vegetarian friendly with a little customization!
How To Make Egg Roll Soup
- Brown. Cook and crumble the ground pork in a large pot or dutch oven until browned. Drain extra liquid and set the pork aside in a bowl or on a plate.
- Cook. Drizzle olive oil into the pot and dump in the mushrooms. Cook for about 5 minutes, stirring to make sure they don’t stick. Add. Add the coleslaw mix, sliced green onions, garlic powder, and ginger. Cook for about 3 minutes until the veggies have softened.
- Boil. Pour in the vegetable broth, soy sauce, and rice vinegar. Turn the heat up and bring the soup to a boil.
- Simmer. Once boiling, turn the heat back down and let the soup simmer on low for about 20 minutes.
Storing Egg Roll Soup
Leftover soup can be stored in an airtight container in the fridge for 4 days. Be sure to let it cool completely before storing. Reheat on the stove or just in the microwave.
Ingredients Notes for Egg Roll Soup
- Ground Pork – Ground chicken, turkey, or even beef can be used instead if you prefer.
- Oil – You’ll need olive oil for cooking the pork and veggies and sesame oil to add a hint of flavor to the soup broth itself.
- Mushrooms – I like baby bella mushrooms in this recipe. Thinly slice about 8 ounces of them.
- Coleslaw Mix – This typically consists of red and green shredded cabbage and shredded carrots. I find just buying the mix is way easier and saves time on prep work but you could buy and shred the ingredients separately.
- Green Onions – Sliced and separated green from white portions.
- Garlic Powder – Start with a teaspoon and add more if you want extra flavor.
- Ginger Powder – I love the warmth and spice this adds!
- Vegetable Broth – You could use chicken broth or stock as well.
- Soy Sauce – Low sodium will help reduce salt intake but use what you have on hand. Coconut aminos or tamari also work well!
- Rice Vinegar – This gives the soup a tangy yet slightly sweet flavor.
Enjoy!
~Nichole
Egg Roll Soup
Ingredients
- 1 Pound Ground Pork***
- 1 Tablespoon Olive Oil
- 8 Ounces Baby Bella Mushrooms sliced
- 1 12-oz Bag Coleslaw Mix
- 1/4 Cup of Sliced Green Onions white and green parts separated
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Ginger Powder
- 8 Cups Vegetable Broth
- 1/4 Cup Low Sodium Soy Sauce
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Sesame Oil
Instructions
- Cook the pork until browned, about 5 minutes then drain the excess liquid from the pot, remove the pork, and set aside.
- Then heat the oil in the pot and cook the mushrooms for 5 minutes, stirring to cook evenly.
- Add the coleslaw, green onions, garlic powder, and ginger powder and cook for 3 minutes, stirring often.
- Add the broth, soy sauce, and rice vinegar and turn the heat up to high until boiling.
- Turn the heat down to low and simmer for 20 minutes then stir in the sesame oil.
- Serve with sriracha, wonton strips, and green onions if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When do you add back the meat?