Here’s a simple, cozy Egg Roll Soup—it tastes like the filling of an egg roll, but in a warm, comforting bowl (and without the frying).
🍜 Egg Roll Soup (Easy One-Pot Recipe)
🧾 Ingredients
- 500 g ground chicken or pork (optional but traditional)
- 1 tbsp oil (for cooking meat)
- 3–4 cups cabbage (shredded)
- 1 carrot (julienned or grated)
- 3–4 cloves garlic (minced)
- 1 tsp ginger (fresh or powder)
- 4 cups chicken broth
- 2–3 tbsp soy sauce (to taste)
- 1 tsp sesame oil (optional but gives flavor)
- Salt & black pepper to taste
- Green onions for garnish
👩🍳 Instructions
- Heat oil in a pot and cook ground meat until browned (if using).
- Add garlic and ginger, sauté for 30 seconds.
- Add cabbage and carrots, stir for 2–3 minutes.
- Pour in chicken broth and bring to a gentle boil.
- Add soy sauce, salt, and pepper.
- Simmer for 10–15 minutes until vegetables are soft.
- Turn off heat and stir in sesame oil.
- Garnish with green onions and serve hot.
🍽️ Optional add-ins
- Mushrooms for extra umami
- Chili flakes or sriracha for spice
- Rice or noodles to make it more filling
- Egg ribbons (slowly drizzle beaten egg into hot soup)
🧠 Why it’s popular
- All the flavor of egg rolls without frying
- Low-carb and lighter
- Quick one-pot meal
- Great for cold weather or meal prep
✔️ Bottom line
Egg Roll Soup is basically deconstructed egg roll filling in broth form—simple ingredients, big flavor, and very flexible.
If you want, I can give you a low-calorie weight-loss version or a spicy restaurant-style version.
