If you love the flavors of your favorite restaurant egg rolls but want something warm, comforting, and easy to enjoy any night, this Egg Roll Soup Recipe is exactly what you need. It takes the essence of crispy, savory egg rolls and turns it into a cozy, steaming bowl of soup packed with ground beef, fresh veggies, and bold seasonings. Rich chicken broth and fragrant ginger create a soothing backdrop, while the splash of Sriracha adds just the right kick. It’s a perfect way to satisfy those egg roll cravings with less fuss and all the heartiness you want.
Ingredients You’ll Need
This Egg Roll Soup Recipe shines because of simple and fresh ingredients that combine for incredible flavor and texture. Each element brings something special—whether it’s the savory ground beef, crunchy cabbage, or aromatic garlic and ginger that give it that signature taste.
- 1 pound ground beef: Provides rich, meaty depth and protein to the soup.
- 1 pound cabbage, shredded: Adds crunch and freshness, just like in classic egg rolls.
- 8 cups chicken broth: The flavorful base that ties everything together.
- â…” cup carrots, chopped: Brings sweetness and vibrant color to the bowl.
- ⅓ cup yellow onion, diced: Sautéed for a sweet, mellow depth of flavor.
- ¼ cup scallions, thinly sliced: Added at the end for a fresh, oniony bite.
- 3 cloves garlic, minced: Infuses the soup with aromatic warmth.
- 2 tablespoons liquid aminos: A savory, soy sauce alternative enhancing umami.
- 1 tablespoon Sriracha: Provides a spicy kick that wakes up your taste buds.
- 1 tablespoon olive oil: Helps brown the beef and sauté the vegetables.
- 2 teaspoons toasted sesame oil: Adds a toasty, nutty richness unique to this recipe.
- 2 teaspoons fresh ginger, minced: Gives a bright, zesty warmth to complement the flavors.
- ½ teaspoon salt: Brings out the natural flavors of the ingredients.
- ¼ teaspoon ground black pepper: Adds subtle heat and balances the taste.
How to Make Egg Roll Soup Recipe
Step 1: Brown the Ground Beef
Start by heating a Dutch oven or large pot over medium heat. Add your ground beef along with salt and pepper, and cook it until it’s nicely browned. This step locks in flavor and creates the savory base we want for our soup.
Step 2: Sauté the Vegetables
Push the browned beef to one side of the pot and add the diced onions. Sauté until translucent and fragrant, then add your chopped carrots. Keep sautéing for about 2 minutes until they begin to soften — this builds dimension in flavor and texture.
Step 3: Add Garlic and Ginger
Stir in the minced garlic and fresh ginger, sautéing for about 15 seconds. These ingredients bring that unmistakable warmth and zest, which are key to replicating egg roll flavors in this soup.
Step 4: Combine Broth and Seasonings
Pour in the chicken broth, then add the cooked ground beef, shredded cabbage, liquid aminos, toasted sesame oil, and Sriracha. Give everything a good stir to meld the flavors beautifully.
Step 5: Simmer Until Tender
Place the lid on the pot slightly offset and let the soup simmer for 25 minutes. This allows the cabbage and carrots to become tender and soak up all those amazing flavors, making every bite truly satisfying.
Step 6: Add Fresh Scallions and Serve
Finally, stir in the thinly sliced scallions just before serving. Their fresh crunch and mild onion flavor brighten the soup and create the perfect finishing touch.
How to Serve Egg Roll Soup Recipe
Garnishes
To elevate your Egg Roll Soup Recipe, consider adding a sprinkle of toasted sesame seeds or a drizzle of extra toasted sesame oil on top. A few extra scallions or a squeeze of lime juice can add freshness to each bowl. These simple garnishes add visual appeal and an extra layer of flavor that will impress anyone sharing your soup.
Side Dishes
This soup pairs beautifully with a side of steamed jasmine rice or crunchy wonton strips for dipping. A light Asian-inspired salad with sesame dressing complements the heartiness of the soup without overpowering it. These accompaniments turn a simple soup into a full, satisfying meal.
Creative Ways to Present
For parties or family dinners, serve the soup in individual small bowls and provide assorted toppings like chopped peanuts, cilantro, or even a dash of hoisin sauce. Layering flavors allows guests to customize their bowls. You can also offer mini egg rolls or potstickers on the side for an extra fun nod to the classic dish.
Make Ahead and Storage
Storing Leftovers
Leftover Egg Roll Soup Recipe stores well in an airtight container in the refrigerator for up to 3 days. The flavors meld even more, making it taste even better the next day. Just be sure to cool the soup before refrigerating to maintain freshness and safety.
Freezing
This soup freezes quite nicely if you want to stash some for busy days. Use freezer-safe containers or heavy-duty bags, leaving some room for expansion. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat your Egg Roll Soup Recipe on the stovetop over medium heat, stirring occasionally until warmed through. If the soup thickens too much, just add a splash of chicken broth or water to get back to the perfect consistency. Avoid microwaving to preserve texture, especially of the cabbage and vegetables.
FAQs
Can I use ground pork instead of ground beef?
Absolutely! Ground pork works wonderfully in this Egg Roll Soup Recipe and gives it a slightly different, rich flavor that’s still delicious. You can even mix pork and beef for a unique twist.
Is liquid aminos essential or can I use soy sauce?
You can substitute soy sauce if you don’t have liquid aminos. Both provide that salty, umami boost. Just adjust quantities to taste, as soy sauce can be a bit saltier than liquid aminos.
How spicy is this soup with the Sriracha?
The Sriracha adds a moderate heat level that brightens the soup without overwhelming it. If you prefer milder soup, start with less and add more to taste at the end.
Can I make this recipe vegetarian?
Definitely! Swap the ground beef for tofu or tempeh and use vegetable broth instead of chicken broth for a flavorful vegetarian Egg Roll Soup Recipe. Add extra veggies for more heartiness.
What’s the best way to shred cabbage quickly?
The easiest way is to thinly slice the cabbage with a sharp knife or use a food processor fitted with a shredding blade. Either will give you perfect cabbage strips that cook evenly and quickly in the soup.
Final Thoughts
There’s something truly special about this Egg Roll Soup Recipe—it’s a warm hug in a bowl that captures all the best flavors of a beloved takeout classic but with homemade love and simplicity. Whether you’re chasing comfort food cravings or looking to impress friends with an easy but impressive dish, this soup delivers every time. I can’t wait for you to try it and make it a go-to in your recipe collection!
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Egg Roll Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Description
This comforting Egg Roll Soup combines the savory flavors of ground beef, fresh cabbage, and a blend of aromatic seasonings simmered in a rich chicken broth. Inspired by the classic egg roll filling, this soup is enhanced with garlic, ginger, sesame oil, and a touch of Sriracha for mild heat. Perfect for a cozy meal, it comes together easily on the stovetop in under an hour.
Ingredients
Meat
- 1 pound ground beef
Vegetables
- 1 pound cabbage, shredded
- â…” cup carrots, chopped
- â…“ cup yellow onion, diced
- ¼ cup scallions, thinly sliced
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced
Liquids & Sauces
- 8 cups chicken broth
- 2 tablespoons liquid aminos
- 1 tablespoon Sriracha
- 1 tablespoon olive oil
- 2 teaspoons toasted sesame oil
Seasonings
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the pot: Place a Dutch oven or large pot over medium heat and add the olive oil to warm.
- Brown the beef: Add the ground beef, salt, and pepper to the pot. Cook, stirring occasionally, until the beef is fully browned and no pink remains.
- Sauté the onions and carrots: Push the beef to one side of the pot. In the empty space, add the diced yellow onions and sauté until translucent, about 2-3 minutes. Add the chopped carrots and continue sautéing for another 2 minutes.
- Add garlic and ginger: Mix in the minced garlic and ginger, cooking for about 15 seconds until fragrant.
- Add liquids and vegetables: Pour in the chicken broth, then stir in the cooked beef, shredded cabbage, liquid aminos, toasted sesame oil, and Sriracha until well combined.
- Simmer the soup: Cover the pot with the lid slightly offset to allow some steam to escape. Let the soup simmer gently for 25 minutes, or until the cabbage and carrots are tender.
- Add scallions and serve: Stir in the sliced scallions just before serving to add a fresh, mild onion flavor. Ladle into bowls and enjoy hot.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Liquid aminos can be swapped with low-sodium soy sauce if preferred.
- Adjust Sriracha quantity to control the soup’s spiciness.
- For a vegetarian version, replace ground beef with tofu and use vegetable broth instead of chicken broth.
- This soup keeps well in the fridge for up to 3 days and reheats nicely.
