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+ servings
a bowl of soup with cabbage and carrots and pork topped with crispy strips.
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5 from 2 votes

Egg Roll Cabbage Soup

A take-out favorite made into a warm and comforting soup!
Course Soup
Cuisine Chinese
Diet Gluten Free
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 people
Calories 444kcal
Author Tracy



  • 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


  • In a large pot or dutch oven, heat to medium and add pork. Cook, breaking it up as it cooks, for 4-5 minutes.
  • Use a slotted spoon to remove the pork from the pot and add to a paper towel lined plate to drain. Set aside. If it is a high fat pork, discard some oil that remains in pan, but leave just a little for flavor.
  • Add 1 tablespoon of sesame oil to pan and then add garlic, ginger, and onion. Saute for 2-3 minutes, turning to coat in oil.
  • Add the shredded cabbage and saute for another 5-6 minutes, stirring often often.
  • Add soy, oyster sauce, last tablespoon of sesame oil,and white pepper and mix well.
  • Add the chicken stock and bring up to a boil. Reduce to a gentle simmer. Let simmer for 10 minutes, add the carrots and then let simmer for another 20 minutes.
  • Meanwhile, make crispy egg roll wrapper topping.

Crispy Egg Roll Wrapper Strips

  • If making your own egg roll wrapper dough: Add flour and salt to a medium wide mouthed bowl. Give a quick mix and then create a well.
  • Crack the egg into the well and 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.
  • Continue until a shaggy dough is formed. Remove dough from bowl and place on a floured surface and knead for 2-3 minutes until a smooth only slightly tacky dough is formed. If dough is too sticky, add more flour. If dough is too dry and not holding together, add a bit more water.
  • Cut dough into 4 equal parts. Wrap the dough you're not rolling out in plastic wrap and set aside.
  • Flour a large cutting board or counter, and use a rolling pin to roll dough out as thin as you can. Flour 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 to 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 parchment paper aside.
  • Repeat with the rest of the dough. Or make as much as you want and store the rest of the dough in the fridge or freezer to use another time.
  • If using pre-made egg roll wrappers, just cut then into the 2-3 inch by 1/4 - 1/2 inch strips.
  • Add 3-4 inches of vegetable or peanut oil to a pan and heat over medium until it reaches 375°F or use the wooden spoon test to check to see if 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 slotted spoon and let drain on paper towel-lined plate. Repeat with all dough strips.
  • Ladle soup into bowl, garnish with diced green onion and top with crispy egg roll wrapper strips and enjoy!


Wooden Spoon Test:  If you don't have a thermometer to test the temp of your oil, just add the end of a wooden spoon into your oil.  If the oil bubbles up around the end of the wooden spoon, the oil is ready.  But if it bubbles too vigorously or aggressively, then it's a little too hot and turn down the heat and let it cool a bit first.  
This soup is great to make ahead and store in the fridge for up to 4-5 days or the freezer for up to 3 months. 
Crispy Egg Roll Wrapper Strips 
The dough is great to make ahead or store the extra if you don't want to make all of it.  Flatten it into a disc, wrap in plastic, and store in the fridge for up to 2 days and the freezer for up to 4 weeks.
Store fried strips in an airtight container in the fridge for up to 3-4 days. Crisp back up by placing on a tray in the oven at 350 degrees for 4-5 minutes.
Crispy Egg Roll Wrapper Strips:  Buy pre-made egg roll wrappers and cut and fry.  
Pork: Ground beef would also work great for this.  Try to use a leaner cut of ground pork or sausage.  
Cabbage:  Use green, napa, red, or a mixture of any/all three!
Onion: Yellow would be delicious, too!
Ginger and Garlic:  Use powdered by using 1/4 teaspoon garlic powder and 1 teaspoon ground ginger.
Flour:  Keep it gluten-free by using a 1:1 gluten-free flour. 
White Pepper:  A fine ground black pepper would work fine, too. But the subtle flavor of white is best for this recipe.
Oyster Sauce:  While I don't suggest substituting this, you can use all soy sauce with a 1/4 teaspoon of white sugar added to the soup, or fish sauce also with a 1/4 teaspoon added to the soup.


Calories: 444kcal | Carbohydrates: 32g | Protein: 23g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 877mg | Potassium: 724mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7220IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 3mg