If you’ve ever craved the crunchy, savory vibes of an egg roll but want something warm, cozy, and slurpable, then you’re going to love this Egg Roll Soup recipe. It’s everything you’d expect in an egg roll but in a comforting bowl. This quick and easy soup is packed full of vibrant veggies, tender meat, and a flavorful broth that will have you digging in again and again. Whether you’re short on time or just want a cozy meal without the fuss, this Egg Roll Soup is your new go-to for satisfying comfort food in minutes.

Why You’ll Love This Recipe

A speedy comfort meal: Ready in under 30 minutes to satisfy your cravings quickly and easily.
Loaded with fresh veggies: Bursting with colorful cabbage, carrots, and green onions for texture and nutrition.
Rich, savory broth: A perfect blend of soy sauce, garlic, and ginger creates a warm, inviting flavor.
Customizable protein: Use ground pork, chicken, or keep it vegetarian with tofu, making it flexible for everyone.
Family-friendly and budget-wise: Inexpensive ingredients mean you can feed a crowd without breaking the bank.

Ingredients You’ll Need

This Egg Roll Soup recipe relies on simple, everyday ingredients that come together effortlessly. Each ingredient plays its role in creating the perfect balance of flavor, crunch, and heartiness.

Ground meat: Typically pork or chicken for juicy, flavorful protein.
Shredded cabbage: Adds fresh crunch and classic egg roll texture.
Grated carrots: For sweetness and vibrant color.
Green onions: Provide a mild onion note and pop of green.
Minced garlic and ginger: Both add aromatic warmth and depth.
Chicken broth: The flavorful base that ties everything together.
Soy sauce: For that essential umami punch.
Sesame oil: A small splash enhances the nutty richness.
Egg noodles or rice noodles: Optional, for more substance and comfort.

Variations for Egg Roll Soup

One of the best parts about this Egg Roll Soup is how easy it is to make it your own. Whether you prefer to switch up proteins, skip noodles, or make it vegan, the recipe adapts beautifully to your kitchen and taste preferences.

Vegan version: Swap ground meat for firm tofu or mushrooms for a plant-based twist.
Spicy kick: Add red pepper flakes or sriracha to spice things up.
Extra vegetables: Toss in snap peas, baby corn, or bell peppers for added crunch and color.
Thickened broth: Stir in a cornstarch slurry to give you a heartier, stew-like texture.
Low-carb option: Skip the noodles altogether or use zucchini ribbons as a fresh substitute.

How to Make Delicious Egg Roll Soup Fast

How to Make Egg Roll Soup

Step 1: Prepare the Ingredients

Start by finely shredding your cabbage and grating your carrots. Chop the green onions into thin slices, mince the garlic, and ginger to ensure they release all their fragrant oils during cooking.

Step 2: Cook the Protein

In a large pot, heat a teaspoon of oil over medium heat. Add your ground meat and cook until browned and cooked through, breaking it up as you go for even cooking and texture.

Step 3: Sauté the Aromatics and Vegetables

Once the meat is ready, add garlic, ginger, and white parts of the green onions. Let them cook for a minute or two until fragrant, then toss in the shredded cabbage and carrots to soften slightly but retain crunch.

Step 4: Add the Broth and Seasonings

Pour in the chicken broth along with soy sauce and a drizzle of sesame oil. Bring everything to a simmer, allowing the flavors to meld and the vegetables to soften further.

Step 5: Optional Noodles and Final Touches

If using noodles, add them last, letting them cook in the simmering broth until tender. Garnish with the green onion tops before serving for freshness and color.

Pro Tips for Making Egg Roll Soup

Use fresh vegetables: Always opt for crisp cabbage and lively carrots to keep the soup vibrant and crunchy.
Don’t overcook the noodles: Add noodles at the end and keep an eye to prevent mushiness.
Layer your flavors: Cook garlic and ginger gently to release aroma but avoid burning.
Adjust seasoning gradually: Taste as you go when adding soy sauce or salt to avoid oversalting.
Build texture contrast: Keep some veggies slightly firm for a satisfying bite.

How to Serve Egg Roll Soup

Garnishes

Brighten your bowl with chopped green onions, a sprinkle of toasted sesame seeds, or fresh cilantro for an extra pop of flavor and color.

Side Dishes

Serve with crispy wonton chips, steamed dumplings, or a simple side of jasmine rice to round out the meal beautifully.

Creative Ways to Present

Try serving the soup in mini bowls for a fun appetizer experience or ladle it over cooked rice for a hearty one-bowl dinner that’s both filling and flavorful.

Make Ahead and Storage

Storing Leftovers

Keep leftover Egg Roll Soup in an airtight container in the refrigerator for up to 3 days without losing freshness or flavor.

Freezing

This soup freezes well—store in freezer-safe containers for up to 2 months. Avoid freezing if it contains noodles, as they may become mushy when reheated.

Reheating

Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if the soup becomes too thick to restore the perfect consistency.

FAQs

Can I make this Egg Roll Soup vegetarian?

Absolutely! Swap out the ground meat for tofu, mushrooms, or even tempeh to keep it packed with protein and flavor.

What type of noodles work best in Egg Roll Soup?

Traditional egg noodles or thin rice noodles complement the dish perfectly, but feel free to use your favorite noodle type or skip them entirely.

Is Egg Roll Soup spicy?

The basic recipe is mild and savory, but you can easily add chili flakes, sriracha, or fresh jalapeños for a spicy twist.

How long does Egg Roll Soup last in the fridge?

Stored in a sealed container, it stays fresh for about 3 days, making it a great make-ahead option.

Can I batch cook Egg Roll Soup for meal prep?

Yes, it’s a fantastic option for meal prepping as it reheats well and retains delicious flavor throughout the week.

Final Thoughts

There’s something irresistibly comforting about this Egg Roll Soup that makes it a favorite in any season. It’s quick to whip up, packed with vibrant flavors, and incredibly satisfying. Whether you’re sharing it with family or enjoying a quiet night in, this recipe promises warmth and happiness in every spoonful. Give it a try—you’ll wonder why you ever waited so long to make soup this good so fast!

Egg Roll Soup

Print Recipe

This Egg Roll Soup recipe delivers the crunchy, savory flavors of an egg roll in a warm, cozy, and slurpable bowl. Featuring tender ground meat or tofu, vibrant fresh vegetables like cabbage, carrots, and green onions, and a rich, flavorful broth with garlic, ginger, soy sauce, and sesame oil, this quick and easy soup is perfect for a comforting meal in under 30 minutes. Customizable, family-friendly, and budget-conscious, it’s a versatile dish to suit any preference or occasion.

Author: Nora
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Appetizers
Method: Stovetop
Cuisine: Asian-inspired
Diet: Gluten Free (omit noodles or use gluten-free noodles)

Ingredients

Scale

Protein and Vegetables

1 pound ground pork or chicken (or firm tofu for vegetarian)
3 cups shredded cabbage
1 cup grated carrots
4 green onions, sliced thin (separate white and green parts)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced

Broth and Seasonings

6 cups chicken broth
3 tablespoons soy sauce
1 teaspoon sesame oil

Optional

4 ounces egg noodles or rice noodles
Red pepper flakes or sriracha to taste (for spicy variation)
Additional vegetables like snap peas, baby corn, or bell peppers as desired
Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for thickening broth

Instructions

Prepare the Ingredients: Finely shred the cabbage and grate the carrots. Slice the green onions thinly, keeping the white and green parts separate. Mince the garlic and ginger thoroughly to release their flavors during cooking.
Cook the Protein: Heat a teaspoon of oil in a large pot over medium heat. Add the ground meat or tofu and cook until browned and cooked through, breaking it up for even texture.
Sauté the Aromatics and Vegetables: Add the minced garlic, ginger, and the white parts of the green onions to the pot. Cook for 1-2 minutes until fragrant. Then add shredded cabbage and grated carrots and sauté until slightly softened but still crunchy.
Add the Broth and Seasonings: Pour in the chicken broth along with soy sauce and a drizzle of sesame oil. Bring to a simmer and let the flavors meld while vegetables soften further.
Optional Noodles and Final Touches: If using noodles, add them now and cook until tender. Garnish with the green onion tops before serving for freshness and color.

Notes

Use fresh, crisp vegetables to maintain vibrant flavor and satisfying crunch.
Add noodles at the end and avoid overcooking to prevent mushiness.
Cook garlic and ginger gently to release aroma without burning.
Adjust soy sauce and seasonings gradually to control saltiness.
Keep some vegetables slightly firm for great texture contrast.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 220
Sugar: 4g
Sodium: 700mg
Fat: 9g
Saturated Fat: 2.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 18g
Cholesterol: 55mg

Keywords: Egg Roll Soup, Asian Soup, Comfort Food, Quick Soup, Ground Pork Soup, Vegetarian Egg Roll Soup, Easy Dinner, Healthy Soup