If you’re craving the comforting flavors of an egg roll but want something cozier and easier to whip up on a chilly evening, this egg roll soup recipe is here to deliver! It’s got all the classic flavors you love—ginger, garlic, and sesame—wrapped up in a steaming bowl of soup. This recipe is light enough for a weeknight dinner but hearty enough to feel like a complete meal. Plus, it’s ridiculously simple to make, which makes it a personal favorite of mine when I’m short on time but want something nourishing.

The origin story (or how egg roll soup became a thing in my kitchen)

I remember the first time I tried this recipe: it was a particularly blustery fall day, and all I could think about was the crispy, savory goodness of an egg roll. But honestly? I wasn’t in the mood to fry or even attempt rolling anything. That’s when the idea struck—why not turn those familiar flavors into a soup? After some experimenting, I found the perfect balance of tender vegetables, flavorful beef, and a rich broth spiked with sesame oil.

Now, this soup is a regular in my home, especially when I need something to fight off a cold or just want a no-fuss dinner that still feels special. Trust me, the combination of the savory ground beef, vibrant veggies, and that hint of toasted sesame oil at the end will have you going back for seconds.

Where do the flavors of egg roll soup come from?

This recipe takes inspiration from the classic egg roll, which is a beloved appetizer in Chinese-American cuisine. While the traditional egg roll has a filling of cabbage, carrots, and meat (often seasoned with ginger and garlic), this soup transforms those same ingredients into a warm, brothy meal. It’s worth noting that egg roll flavors adapt well to a variety of preparations, from stir-fries to bowls, and this soup is no exception. By skipping the wrapper and going straight for the filling, this dish becomes lighter and easier to make while keeping all the deliciousness intact.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

Ground beef

The backbone of the soup, ground beef adds a hearty, savory element. Lean ground beef is best for this recipe to avoid excess grease. If you’re out of beef or prefer a lighter option, ground chicken or turkey works well too.

Olive oil

A splash of olive oil is used to sauté the vegetables, giving them a subtle richness. You can use avocado oil or grapeseed oil as alternatives.

White onion

Diced onion brings a mellow sweetness and depth of flavor. Yellow onions or even shallots can be substituted if needed, but avoid red onions as their flavor is too bold for this soup.

Carrots

These add a bit of sweetness and color. I love how they soften and absorb the broth’s flavors. If you’re out of carrots, diced parsnips or sweet potatoes could make an interesting swap.

Garlic

Fresh garlic is a must here—it elevates the broth and pairs beautifully with ginger. If you’re short on fresh garlic, garlic powder can step in, but fresh is always better.

Green cabbage

The star vegetable of this soup! Cabbage is hearty, tender, and soaks up all the flavor from the broth. Napa cabbage or even bok choy are great alternatives if you want to mix things up. Plus, cabbage is packed with vitamins C and K, making this soup extra nourishing.

Chicken or vegetable stock

A good-quality stock is key for a flavorful base. Homemade stock will take it to the next level, but store-bought works just fine. Stick to low-sodium versions so you can control the salt levels.

Ground ginger

This adds warmth and a hint of spice. Freshly grated ginger is also an option if you want a bolder flavor.

Toasted sesame oil

The secret weapon for that classic egg roll taste! It adds a nutty, aromatic finish that brings all the flavors together.

Kitchen gear: what you need (and what you can totally skip)

To make this soup, you’ll need just a few basic tools:

Large stockpot or Dutch oven: This is where all the magic happens. A heavy-bottomed pot works best to ensure even cooking and prevent scorching.
Slotted spoon: Perfect for transferring the browned beef without bringing along too much grease.
Sharp knife and cutting board: Essential for chopping all those veggies. A food processor could save time here, but I find chopping by hand more satisfying.
Ladle: For serving up those cozy bowls of soup.

No fancy gadgets are required—this recipe is wonderfully low-maintenance!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Brown the beef
Start by browning your ground beef in a large stockpot over medium heat. Break it up as it cooks and stir occasionally to get even browning. Once done, use a slotted spoon to remove the beef, leaving behind a bit of the fat for flavor. Don’t skip this step—I once tried adding the beef straight to the simmering soup, and it just wasn’t the same.
Sauté the aromatics
Add olive oil to the pot, then toss in the diced onion. Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Then, add the carrots and garlic, cooking for another 2 minutes. The smell at this stage? Absolutely divine.
Add the cabbage and stock
Stir in the chopped cabbage, followed by the chicken or vegetable stock. Add your ground ginger and the browned beef back into the pot. Give everything a good stir to combine.
Simmer to perfection
Bring the soup to a gentle simmer, then reduce the heat to medium-low, cover, and let it cook for 15 minutes. This is when the magic happens—the carrots soften, the cabbage becomes tender, and the flavors meld beautifully.
Finish with sesame oil
Stir in a teaspoon of toasted sesame oil right at the end. It’s a small addition but makes a big difference in flavor. Don’t forget to taste and adjust the seasoning with salt and pepper before serving!

Make it your own: fun variations to try

Vegetarian version: Skip the beef and double up on the veggies. Add some firm tofu or edamame for protein.
Low-carb: Use just a small amount of carrots or replace them with zucchini. This keeps the soup light while still flavorful.
Spicy kick: Add a splash of sriracha or a pinch of red pepper flakes for some heat.
Asian-inspired twist: Stir in a bit of soy sauce or fish sauce for extra umami depth.
Seasonal swaps: In the summer, try replacing cabbage with spinach or kale for a lighter option.

Serving and presentation ideas

This soup is a meal in itself, but you can dress it up with toppings for extra flair. Try garnishing with toasted sesame seeds, thinly sliced green onions, or crispy wonton strips for some crunch. Serve it in deep bowls with a side of steamed jasmine rice or a crusty baguette for dipping.

Beverages that pair beautifully

This soup pairs well with soothing drinks like hot green tea or jasmine tea. If you’re craving something cold, a sparkling water infused with lime or cucumber is refreshing and won’t overpower the soup’s flavors. Another fun option? A ginger lemonade for a slightly sweet, zesty complement.

Storage and reheating tips

Leftovers? Lucky you! Store the soup in an airtight container in the refrigerator for up to three days. It reheats beautifully on the stovetop or in the microwave—just add a splash of water or stock to loosen it up. For longer storage, freeze the soup for up to three months. Pro tip: freeze in individual portions for easy lunches.

Adjusting for different serving sizes

Need to feed a crowd? This recipe scales easily. Simply double or triple the ingredients, but keep an eye on your pot size—an overflowing stockpot isn’t fun to clean! For smaller portions, halve the ingredients, but stick to the full amount of sesame oil for that bold finish.

Troubleshooting: what could go wrong?

Soup too bland? Add a splash of soy sauce or extra ginger.
Cabbage too crunchy? Let it simmer a little longer until tender.
Soup too greasy? Skim off excess fat after browning the beef.

Try it out for yourself!

There’s nothing quite like a bowl of egg roll soup to hit the spot when you’re craving something comforting yet healthy. Whether you’re making it for your family, friends, or just yourself (hello, meal prep!), this recipe is sure to become a regular in your rotation. Don’t be afraid to experiment and make it your own—you might even discover a new favorite twist.

Frequently Asked Questions

1. Can I use ground chicken or turkey instead of beef?
Absolutely! Ground chicken or turkey works wonderfully and makes the soup a bit lighter.

2. How do I make this soup gluten-free?
Use a gluten-free stock and skip any toppings with wheat, like wonton strips.

3. Can I freeze this soup?
Yes, it freezes beautifully! Store in airtight containers for up to three months.

4. What can I serve with this soup?
Try it with a side of steamed rice, crusty bread, or even a simple green salad.

5. Can I add noodles to this soup?
Sure! Rice noodles or glass noodles make a great addition—just cook them separately and add them to the bowl before serving.

Egg Roll Soup Recipe

The origin story (or how egg roll soup became a thing in my kitchen)

Where do the flavors of egg roll soup come from?