Made with juicy pork and topped with crispy wonton strips, this homemade Egg Roll Soup showcases everything you love from the Chinese takeout classic in a delicious meal! It’s a foolproof and satisfying meal that’s perfect for those chilly days.
If egg rolls are always on your Chinese takeout order, then you need this easy Egg Roll Soup recipe in your life.
It’s an easy and warming soup made with everything from the classic appetizer: ground pork, tender-crisp cabbage, and umami-forward seasonings. Simmered together in a fragrant broth and topped with crispy wontons, every bowl has slightly sweet and profoundly savory flavors that’ll always satisfy your cravings.
The best part is that this Chinese egg roll soup recipe is as straightforward as it gets. No fancy tools or skills are needed—just cook the meat and veggies in a pot, let everything simmer, garnish with your favorite toppings, and enjoy. The ingredients, while simple and easy to find, can be customized to your liking, too. Use ground chicken or turkey instead of pork, add extra veggies, add noodles, make it spicy, and more!
And if you’re hungry for more soup, check out this lineup of 27+ Chinese Soups while you’re here.
- Ground pork – Chinese egg rolls are typically stuffed with ground pork, so of course we had to use the same for this deconstructed egg roll soup.
- Soy sauce – This gives the pork and broth an added depth of flavor and umami richness. If you’re gluten-free, use tamari or gluten-free soy sauce instead.
- Olive oil
- Aromatics – A blend of carrots, onions, garlic, and ginger creates a baseline of savory and punchy flavors for the soup.
- Green cabbage – A staple in traditional egg roll filling. You’ll need half a head of a medium green cabbage chopped into bite-sized pieces. Use pre-chopped green cabbage or a coleslaw mix to save some time.
- Chicken stock – Vegetable stock also works.
- Rice wine vinegar
- Toasted sesame oil
- Salt and pepper
- Toppings – Choose from fried wonton wrapper strips (typically near the croutons in most grocery stores), sesame seeds, sliced green onions, or a drizzle of sriracha.
How to make egg roll soup
Start by browning the ground pork in a large pot with a tablespoon of soy sauce. Once cooked, transfer the cooked pork to a bowl.
Heat the oil in the now-empty pot. Once hot, add the onion, carrots, salt, and pepper, and sauté until fragrant and tender. Add the garlic and ginger and sauté for another 30 seconds.
Add the cabbage, stock, and soy sauce. Heat to a simmer, then reduce the heat. Stir the pork back into the soup and simmer until the cabbage is tender.
Stir the rice wine vinegar and sesame oil into the soup, then the salt and pepper. Serve in bowls with your favorite toppings and enjoy!
Tips and tricks
- Take time to cook the ground pork until it’s broken into small pieces, golden brown, and crispy. The textures and flavors are out of this world!
- Slice the vegetables and aromatics into even sizes for even cooking.
- Taste the soup as you go and adjust the flavors to your taste buds. Add more vinegar for tang, sesame oil for a rich mouthfeel and nutty flavor, or salt to help round out the rest of the flavors.
- Instead of ground pork: Swap it for ground chicken, turkey, or beef. Shrimp would also be great, but it’s best to boil it separately and then add it to the soup at the end to prevent it from overcooking.
- Vegetarian egg roll soup: Make this recipe with vegetable stock and use plant-based ground meat or crumbled tofu instead of pork.
- Add extra veggies: Like diced bell peppers, celery, mushrooms, snap peas, or bok choy for extra color, flavor, and nutrients.
- Give it a spicy kick: I love a dash of sriracha in my egg roll soup, but you can also add red pepper flakes, chopped fresh chili peppers, chili garlic sauce, or Gochujang (Korean chili paste) for a fiery punch.
- Add rice or noodles: Cook white rice or rice noodles separately, then stir them into the soup at the end for a heartier, filling meal.
For a heartier main course, serve the soup with:
- Fried Rice
- Lo Mein
- Spicy Kung Pao Noodles
- Pf Chang’s Lettuce Wraps
- Ginger Veggie Stir Fry
- More → 19+ Dishes To Serve With Egg Rolls
Don’t forget to round out the meal with one of these 30+ Traditional Chinese Desserts!
Can you make it in the Instant Pot?
Absolutely! Use Sauté mode to first brown the meat and sauté the veggies and aromatics. Add the remaining ingredients, seal the lid on top, and cook on high pressure for about 10 minutes. Quick release the pressure, then taste and adjust the flavors as needed before serving.
Can you make it in a slow cooker?
For sure. Start by browning the meat and sautéing the veggies and aromatics in a skillet. Transfer the meat, veggies, and remaining ingredients to the slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Adjust the flavors before serving.
Once the leftover egg roll soup is cooled, transfer it to an airtight container and store it in the refrigerator for 3 to 4 days.
The soup also freezes well! Once it’s cool, store it in a freezer-safe container and freeze for 2 to 3 months. Let it thaw overnight in the refrigerator before reheating it in the microwave or on the stove.
More soup recipes
Did you make this egg roll soup?
If you loved egg rolls served soup-style, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Egg Roll Soup
- 1 pound ground pork (or ground chicken or turkey)
- 2 Tablespoons soy sauce (divided)
- 1 Tablespoon olive oil
- 1 white onion (peeled and diced)
- 1 medium carrot (shredded (about 1 cup))
- 3 cloves garlic (minced)
- 2 teaspoons fresh ginger (grated)
- ½ medium head green cabbage (chopped into bite-sized pieces)
- 7 cups low sodium chicken or vegetable stock
- 2 teaspoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- Salt and pepper (to taste)
- Add ground pork to a large pot or dutch oven along with 1 TBSP soy sauce and cook over medium-high heat for 5-6 minutes, until cooked through. Use a slotted spoon to transfer the pork to a bowl and set aside.
- Add the olive oil to the now empty pot. Once hot, add the onion and carrots along with a pinch of salt and pepper, and cook for 5 minutes, stirring occasionally.
- Add the garlic and ginger and sauté for about 30 seconds longer, until fragrant.
- Add the cabbage, stock and remaining 1 TBSP soy sauce and stir to combine. Bring to a simmer, then reduce the heat to medium low. Return the cooked pork to the pot and cook for about 15 minutes, until the cabbage is tender.
- Stir in the rice wine vinegar and sesame oil and season with salt and pepper, to taste.
- Serve with your desired toppings and enjoy!