Print

Egg Roll Soup with a Flavorful Asian Twist

Egg roll soup with ground beef, cabbage, and sesame seeds in a white bowl
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This egg roll soup captures all the delicious flavors of a classic egg roll in a warm, comforting bowl. Packed with ground beef, cabbage, carrots, and bold Asian seasonings, it comes together in one pot for an easy and satisfying weeknight dinner.

Ingredients

Scale
  • 1 tablespoon sesame oil
  • 1 pound ground beef (85/15 lean recommended)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups beef broth
  • 1/2 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili sauce (optional)
  • 4 cups shredded cabbage
  • 2 carrots, julienned or thinly sliced
  • 2 green onions, sliced
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • Sesame seeds for garnish

Instructions

  1. Heat sesame oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, for 6 to 8 minutes until fully browned and no pink remains. Drain excess fat.
  2. Add chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in minced garlic and grated ginger and cook for one more minute until fragrant.
  3. Pour in the beef broth, soy sauce, rice vinegar, and sriracha if using. Stir to combine and bring to a gentle simmer over medium heat. Taste and adjust seasoning before adding vegetables.
  4. Add shredded cabbage and sliced carrots. Simmer uncovered for 10 to 15 minutes until vegetables are tender but still have a slight crunch.
  5. In a small bowl, stir cornstarch into cold water until fully dissolved. Slowly pour the slurry into the simmering soup while stirring. Cook for 2 to 3 more minutes until the broth thickens slightly.
  6. Remove from heat and stir in sliced green onions.
  7. Ladle egg roll soup into bowls, garnish with sesame seeds, and serve hot.

Notes

  • Use 85/15 ground beef for the best flavor and texture. Drain excess fat well after browning.
  • Ground chicken or turkey can be substituted. Add a drizzle of extra sesame oil to maintain rich flavor when using leaner meat.
  • Do not overcook the vegetables – a slight crunch mimics the texture of a real egg roll filling.
  • Soy sauce adds significant sodium. Always taste before adding any extra salt.
  • If freezing, omit the cornstarch slurry and add it fresh when reheating to preserve the best texture.
  • This soup is great for meal prep. Flavors develop even more overnight in the fridge.

Nutrition

Find it online: https://www.benefitiany.com/egg-roll-soup/