Egg Roll Soup direction brings along all the irresistible egg rolls we tend to love... In Soup!!  It's fast and simple to create, and simple to customise with pork, chicken, or mushrooms.

Oh My goodness, you guys, I actually have a need additional Italian-flavored cabbage, a non-stop sausage and potato soup this winter.  And thus, cook the batch once batch to stay heat.


But in the week, once cabbage soup wishes to hit for time billion, I began to assume that it would be fun to do this Asian flare soup, maybe seasoned with some delicious ginger and cooked oil and scallion, as a substitute for seasonings My ancient Italian. then hit Maine – cabbage, pork, carrot, onion – this can be all ingredients in egg rolls!  

I mean, honestly, i do not acumen the soup are often terribly wrong with all this flavor. however particularly with the sorcerous cooked oil wet in at the top, this soup is admittedly irresistible. terribly savory, very fresh, and extremely tasty. therefore create this soup of your own... and enjoy!!



  • 1 pound ground pork (or see other alternatives below!)
  • 2 tablespoons olive oil
  • 1 medium white onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 small green cabbage, chopped into bite-sized pieces
  • 6–8 cups chicken or vegetable stock
  • 2 teaspoons ground ginger
  • 1 teaspoon toasted sesame oil
  • optional toppings: toasted sesame seeds, thinly-sliced green onions, homemade fried egg roll wrappers.


  1. Add ground pork to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned.  Use a slotted spoon to transfer the pork to a separate plate, and set aside.
  2. Add the olive oil and onion, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally.  Add the cabbage, stock, ginger, and cooked pork, and stir to combine.
  3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender.  Stir in the sesame oil until combined.  Then taste and season the soup with a few generous pinches of salt and black pepper as needed.
  4. Serve warm, garnished with your desired toppings.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

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