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Egg Roll Cabbage Soup
5 from 72 votes

Egg Roll Cabbage Soup

Egg Roll Cabbage Soup combines ground pork, garlic, ginger, cabbage, and carrots in a savory broth flavored with soy and oyster sauces. It features a tender vegetable and meat mixture with a lightly spiced, umami-rich broth. Crispy strips made from egg roll wrappers add texture contrast when served on top.

Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 6 people
Calories: 444 kcal
Course: Soup
Cuisine: Chinese

Ingredients

  • 1 lb ground pork
  • 3-4 cloves garlic minced, about 1 teaspoon
  • 1 tablespoon ginger fresh, minced
  • 4 cups cabbage shredded
  • 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 water warm
  • vegetable oil or peanut oil, for frying

Instructions

    Cup of Yum
  1. In a large pot or dutch oven, heat to medium and add pork. Cook, breaking it up as it cooks, for 4-5 minutes.
  2. 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.
  3. 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.
  4. Add the shredded cabbage and saute for another 5-6 minutes, stirring often often.
  5. Add soy, oyster sauce, last tablespoon of sesame oil,and white pepper and mix well.
  6. Add the chicken stock and bring up to a boil. Reduce to a gentle simmer. Let simmer for 10 minutes, add the carrots and pork and then let simmer for another 20 minutes.
  7. Meanwhile, make crispy egg roll wrapper topping.
Crispy Egg Roll Wrapper Strips
  1. 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.
  2. 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.
  3. 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.
  4. Cut dough into 4 equal parts. Wrap the dough you're not rolling out in plastic wrap and set aside.
  5. 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.
  6. 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.
  7. If using pre-made egg roll wrappers, just cut then into the 2-3 inch by 1/4 - 1/2 inch strips.
  8. 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).
  9. 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.
  10. Ladle soup into bowl, garnish with diced green onion and top with crispy egg roll wrapper strips and enjoy!

Notes

  • Use the wooden spoon test to check oil temperature for frying: oil should bubble gently around the spoon end.
  • Soup stores refrigerated up to 4-5 days or frozen for up to 3 months.
  • Egg roll wrapper dough can be made or stored in the fridge for 2 days or frozen for 4 weeks; extra dough can be used later.
  • Store fried crispy strips in an airtight container in the fridge for up to 3-4 days; re-crisp in the oven at 350°F for 4-5 minutes.
  • Substitute ground beef for pork if desired, and try different cabbage types like napa or red for variation.
  • Powdered garlic or ginger can be used with adjustments; white pepper can be replaced by finely ground black pepper.
  • Oyster sauce may be substituted with soy sauce plus sugar or fish sauce plus sugar if needed.

Nutrition Information

Calories 444kcal (22%) Carbohydrates 32g (11%) Protein 23g (46%) Fat 25g (38%) Saturated Fat 8g (40%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 11g (55%) Trans Fat 1g (50%) Cholesterol 85mg (28%) Sodium 877mg (37%) Potassium 724mg (15%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 7220IU (144%) Vitamin C 21mg (23%) Calcium 59mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 444

% Daily Value*

Calories 444kcal 22%
Carbohydrates 32g 11%
Protein 23g 46%
Fat 25g 38%
Saturated Fat 8g 40%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 85mg 28%
Sodium 877mg 37%
Potassium 724mg 15%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 7220IU 144%
Vitamin C 21mg 23%
Calcium 59mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.