Egg Roll Soup

Yield: 4–6 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

For the soup:

• 1 lb (450 g) ground pork (or ground chicken/turkey)

• 1 tbsp sesame oil (or vegetable oil)

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 4 cups (950 ml) chicken or vegetable broth

• 3 cups shredded green cabbage (about ¼ head)

• 1 cup shredded carrots (2–3 medium carrots)

• 3 tbsp low-sodium soy sauce (or tamari/coconut aminos)

• 1 tbsp rice vinegar

• 1 tsp sugar (optional, balances flavors)

• ½ tsp white or black pepper

• 2 green onions, sliced (for garnish)

For the crispy topping (optional but recommended):

• 4 egg roll wrappers, cut into thin strips

• Oil for frying (or use store‑bought wonton strips/chow mein noodles)

Instructions

1. Make the crispy topping (if using):
   Heat ½ inch of oil in a small skillet over medium‑high heat. Fry the egg roll wrapper strips in batches until golden and crisp (about 30 seconds per side). Drain on paper towels. (Alternatively, bake at 375°F/190°C for 5–7 minutes or use crushed store‑bought wonton strips.)

2. Brown the meat:
   In a large pot or Dutch oven, heat sesame oil over medium‑high heat. Add ground pork and cook, breaking it up, until browned and cooked through (about 5–7 minutes). Remove pork with a slotted spoon and set aside, leaving a little drippings in the pot.

3. Sauté aromatics:
   Add onion to the pot and cook until softened (2–3 minutes). Stir in garlic and ginger; cook 1 minute until fragrant.

4. Build the soup:
   Pour in the broth, scraping up any browned bits from the bottom. Add cabbage, carrots, soy sauce, rice vinegar, sugar, and pepper. Bring to a boil, then reduce heat and simmer until vegetables are tender (5–7 minutes).

5. Combine and finish:
   Return the cooked pork to the pot. Heat through for 1–2 minutes. Taste and adjust seasoning (add more soy sauce or a splash of rice vinegar if needed).

6. Serve:
   Ladle soup into bowls. Top with crispy fried wrapper strips and sliced green onions. For extra richness, drizzle with a little sesame oil or a beaten egg swirled in at the end.

Notes & Variations

• Vegetarian: Use plant‑based ground meat or crumbled firm tofu, and vegetable broth.

• Spicy: Add 1–2 tsp sriracha or a pinch of red pepper flakes with the broth.

• Add a dumpling: Float a few frozen potstickers or wontons in the soup for extra heartiness.

• Make it creamy: Stir in ¼ cup coconut milk or a beaten egg drizzled slowly into the simmering soup.

Enjoy your bowl of egg roll soup – all the crunch and savoriness without the deep‑frying hassle!