Egg Roll Cabbage Soup
All of the flavors you’d expect, but in a warm, comforting bowl of soup. Our Egg Roll Cabbage Soup is packed full of vegetables and pork, ready in no time, easy to make, and has all the components you want from an egg roll, including a crunchy topping!
It’s a new favorite soup in our house! This Egg Roll Cabbage Soup is our latest easy, flavorful, and comforting soup! It has all the flavors and components of an egg roll: Cabbage, carrots, pork, flavors, and even the crunchy egg roll wrapper, but in soup form! >Swoon< Add a new cabbage soup to your menu with this little Asian-style egg roll soup recipe!
Why You’ll Love This Soup
You’ll love this comforting, delicious soup because it’s like an egg roll in a bowl, but better! It’s in soup form! While the soup itself is delicious, adding the fried topping takes it to the next level by adding the crispy crunch you expect from a fried egg roll!
Ingredients Needed
- Ground Pork – Ground beef also works for the recipe, or if you prefer a vegetarian version, you could omit the pork entirely, although it adds so much flavor.
- Cabbage – Green cabbage is our favorite, but you could use some purple, napa, or a mix of any/all of them.
- Carrots – We like to cut them into matchsticks, but you could also chop them, whichever you prefer.
- Onion – Some white onion for the soup and then green onions to garnish.
- Fresh Ginger and Garlic – Dried could also be used, too – see recipe notes.
- Fish Sauce, Soy, and Sesame Oil – To add some Asian flavors and umami!
- White Pepper – Just a touch.
Now for the optional from scratch flair by making your own egg roll wrapper crispy fried topping! For this, we make our own super quick egg roll wrapper, which is basically an egg noodle, but fried.
- Flour – We use all purpose, but you can also use a gluten-free flour to keep this soup gluten-free.
- Egg – This helps to make the dough a bit thicker.
- Warm Water – If the water is a little warm, it will help
- Kosher Salt – You can use regular iodized table salt, too.
We made this soup many times throughout the recipe testing, and it was good, but there was something missing to really make it like an egg roll. And this is exactly it! These crispy, crunchy, fried egg roll wrapper strips really take it to the next level to be a true Egg Roll Cabbage Soup!
You can, of course, buy some premade egg roll wrappers from your local market and cut and fry them to save time, too. Totally up to you – as with most of our recipes, add as little or as much from scratch flair as you can/want.
Easy to Make
Saute. The first step is to cook the pork and then the onion, garlic, ginger, and cabbage.
Reduce Grease: Depending on the pork/meat that you use, you may have a bit of excess grease after cooking. We remove the pork from the pan and let it drain on a paper towel-lined plate. Once you do this, you can then also remove some of the excess grease from the pan. But you do want to make sure that you keep some to saute the onion, etc., in because helloooo flavor!
Let Simmer. Then it’s just a matter of adding the soy, fish sauce, and your carrots and stock and letting it all simmer for the flavors to develop together.
Meanwhile, you’ll have plenty of time to make your egg roll wrappers.
Mix. This dough is very simple to come together. You can either do this by hand or using a stand mixer. It’s a low volume of dough, so it’s very easy to mix by hand by using a well method with your flour and slowly incorporating the egg with a fork, and then adding the water to continue mixing until you have a nice smooth, slightly tacky dough.
Roll and Cut Dough. Use a rolling pin to roll the dough out as thin as possible. Then cut the dough with either a knife or a handy dandy little pasta roller to get little 2-3 inch by 1/4 – 1/2 inch strips.
If your dough is still pretty sticky, add more flour to your surface and your rolling pin to keep it from sticking. Don’t be shy with it, too. You want to make sure that you can easily roll out the dough and that it’s not sticking to your rolling pin or the surface you’re rolling it out on.
Fry until crispy. Heat some vegetable oil or peanut oil in a pan and then fry your little egg roll wrapper strips until they’re nice and crispy!
By now, your cabbage soup should be done, ready for some green onion garnish and serving!
Ladle that delicious Egg Roll Cabbage Soup into a nice big bowl and then add those delightfully crunchy bites of egg roll wrapper right on top! We like to keep all the crispy fried egg roll wrapper strips nice and close so that we can be sure to get a little bit of each in every bite!
My whole family adores this soup. I love how cabbage and carrot-packed it is for my little ones! It’s such a fun twist on a take-out classic, but just a lil’ bit healthier and a lot more comforting!
Tips
This soup can simmer for as little as 20 minutes to develop great flavor, and as long as 60 to continue to develop flavor! If you decide to simmer for longer, wait to add the carrots until about the last 20 minutes; this way, your carrot sticks won’t turn to carrot mush.
This will help the dough roll out more easily.
Adding more flour to this dough to make it workable is totally fine. Add what you need to your surface and a rolling pin to make sure it rolls out smoothly and does not stick.
This will allow you to cut right on the parchment paper and then move each batch of dough aside to roll it all out.
The dough recipe will make a lot of them, and we found that my family of 4 didn’t quite use 1/2 of the strips when all of the dough was rolled out. This dough freezes great too, so you can use half now and use the other half for the next batch! Or just keep ’em around for snackin’.
Egg Roll Cabbage Soup, who would have thought an egg roll in a soup could be just as delicious as the OG take-out favorite? Turns out, it can!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Egg Roll Cabbage Soup
Equipment
- Dutch oven or soup pot
- Rolling Pin optional
- pastry wheel optional
Ingredients
- 1 lb ground pork
- 3-4 cloves garlic minced, about 1 teaspoon
- 1 tablespoon minced fresh ginger
- 4 cups shredded cabbage
- 2 cups carrot Julienne or matchstick cut
- 6 cups chicken stock or vegetable
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons sesame oil divided
- 1/4 teaspoon white pepper
- 1/3-1/2 cup green onions diced
Crispy Egg Roll Wrapper Strips
- 1 cup flour all purpose or gluten free
- 1/2 teaspoon kosher salt
- 1 small egg
- 4-5 tablespoons warm water
- vegeteable or peanut oil for frying
Instructions
- Cook Pork: Heat a large pot or Dutch oven to medium and add pork. Saute, breaking it up as it cooks, for 4-5 minutes.
- Set Aside: Use a slotted spoon to remove the pork from the pot and add it to a paper towel lined plate to drain and set aside. If it is a high fat pork, discard some oil that remains in the pan, but leave just a little for flavor.
- Saute Auromatics: Add 1 tablespoon of sesame oil to the pan and then add garlic, ginger, and onion. Saute for 2-3 minutes, turning to coat in oil.
- Add Veggies: Add the shredded cabbage and saute for another 5-6 minutes, stirring often. Add soy, oyster sauce, the last tablespoon of sesame oil, and white pepper, and mix well.
- Boil and Simmer: Add the chicken stock and bring it up to a boil. Reduce to a gentle simmer and let simmer for 10 minutes. Add the carrots, pork, and then let it simmer for another 20 minutes.
- Meanwhile, make crispy egg roll wrapper topping.
Crispy Egg Roll Wrapper Strips
- Make Your Own Dough: Add flour and salt to a medium bowl. Give a quick mix and then create a well.
- Add Egg: Crack the egg into the well, then use a fork to whisk the egg, incorporating the edges of the well while whisking. Slowly add the warm water, one tablespoon at a time, mixing more and more of the dough as you add.
- Create Dough: Continue mixing until a shaggy dough is formed. Remove the dough from the bowl and place it on a floured surface. Knead for 2-3 minutes until a smooth, slightly tacky dough is formed. If the dough is too sticky, add more flour. If the dough is too dry and not holding together, add a bit more water.
- Cut Dough: Cut the dough into 4 equal parts. Wrap the dough you're not using in plastic wrap and set aside. Flour a large cutting board or clean surface and use a rolling pin to roll the dough out as thin as you can. Flour the rolling pin and surface as needed to prevent sticking. Once a large thin disc is rolled out, gently transfer it to parchment paper. Use a knife or pastry wheel to cut long 1/4 – 1/2 inch wide strips and then cut across to cut 2-3 inch long strips. Set aside and repeat with the rest of the dough.
- Premade Egg Roll Wrappers: If using pre-made egg roll wrappers, just cut then into the 2-3 inch by 1/4 – 1/2 inch strips.
- Fry: Add 3-4 inches of vegetable or peanut oil to a pot and heat over high until it reaches 375°F or use the wooden spoon test to check to see if the oil is ready (see recipe notes). Add dough strips to oil and fry for about 30-60 seconds then turn and let fry another 30-60 seconds until golden brown. Remove with a slotted spoon and let drain on a paper towel-lined plate. Repeat with all dough strips.
- Serve and Enjoy! Ladle soup into bowls, garnish with diced green onion and top with crispy egg roll wrapper strips and enjoy!
It felt like fall the other day, so I made this soup. It was delicious! Will definitely make this soup again!
I love to hear it! Thanks for sharing, Ann!
I’ve never thought of making an egg roll soup before! This looks and sounds delicious!!
Quick question – this soup looks delicious, and I love your other recipes, but I’m not crazy about oyster sauce. Will it work without, or is there a substitute flavoring without the sugar, caramel color, etc.? Thank you.
Hi Noga! You can definitely just use soy sauce for this, or a fish sauce would work fine too but they have a little bit of sugar, too. Enjoy! I would love to hear what you think!
Delicious soup! I love how you have all the flavors of an egg roll, but in a warm and filling soup. My kids loved it too!
Wonderful to hear, Sara! Thanks for sharing!