Easy Homemade Egg Roll Soup
Easy Homemade Egg Roll Soup is ready in 30 minutes. Soggy egg rolls are a thing of the past. After making this many times, I know the secret to crispy texture. Golden, savory, and full of flavor. Try this recipe with my Crispy Beef Cheese Chimichangas. Jump to Recipe If you love recipes like this, you’ll also enjoy Crispy Beef Cheese Chimichangas and Easy Pineapple Chicken Rice Stir Fry.
Why This Easy Homemade Egg Roll Soup Is Pure Comfort
- Quick and easy
- Crispy texture
- Full of flavor
- Perfect for busy nights
What You'll Need for Easy Homemade Egg Roll Soup
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 pound ground pork
- 1 cup shredded cabbage
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 cup rice noodles
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Optional: 1 green onion, sliced
- Optional: 1 tablespoon sesame seeds
- Optional: 1/4 cup crispy fried garlic
📝 Ingredient Notes
- ground pork: Use 85% lean ground pork for best results.
- shredded cabbage: Use napa cabbage for the crispiest texture.
- soy sauce: Use low sodium if you're watching your salt intake.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking → See on Amazon
- Food processor — Quickly chops cabbage and garlic → See on Amazon
How to Make Easy Homemade Egg Roll Soup
- Step 1: Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook ground pork until browned. Remove from pan.
- Step 2: Add cabbage, ginger, and garlic to the same skillet. Cook until cabbage begins to soften.
- Step 3: Return pork to the pan. Add broth, soy sauce, oyster sauce, sesame oil, vinegar, pepper, and red pepper flakes. Bring to a boil.
- Step 4: Add rice noodles. Cook until tender, about 5 minutes. Stir in green onions.
- Step 5: Serve hot with optional toppings. Enjoy!
Cook's Tips for Perfect Easy Homemade Egg Roll Soup
- Texture tip: Use fresh cabbage for the crispiest texture. Avoid overcooking to maintain crunch.
- Common mistake and fix: Overcooking noodles can make them gummy. Cook them just until tender.
- Flavor tip: Add a splash of rice vinegar for a tangy finish.
- Serving tip: Serve with a squeeze of lime for extra brightness.
Storing & Reheating Easy Homemade Egg Roll Soup
Short-Term Storage
Store in an airtight container in the fridge. Store in airtight container for up to 4 days. Make-ahead tip: Can be made up to 2 days in advance.
Freezing Easy Homemade Egg Roll Soup
Freeze in individual portions for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in oven at 350°F (175°C) until hot. Microwave: Reheat in microwave in 30-second intervals.
Recipe Notes
- Chef tip: Use a non-stick skillet for easier cleanup and better browning.
- Best substitution: Use tofu or shrimp instead of pork for a vegetarian version.
- Make-ahead: Prepare the broth and ingredients ahead of time for quicker cooking.
- Scaling: Double the recipe for a crowd by scaling ingredients proportionally.
- Troubleshooting: If the soup is too thin, simmer longer to reduce. If too thick, add more broth.
Want to level up this recipe?
Meat thermometer — Guarantees pork is cooked to a safe temperature → Check price on Amazon
Easy Homemade Egg Roll Soup
Ingredients
Main Ingredients
- 1 pound ground pork
- 1 cup shredded cabbage
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 cup rice noodles
- 4 cups chicken broth
Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Optional Toppings
- 1 green onion, sliced
- 1 tablespoon sesame seeds
- 1/4 cup crispy fried garlic
Instructions
- Step 1: Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook ground pork until browned. Remove from pan.
- Step 2: Add cabbage, ginger, and garlic to the same skillet. Cook until cabbage begins to soften.
- Step 3: Return pork to the pan. Add broth, soy sauce, oyster sauce, sesame oil, vinegar, pepper, and red pepper flakes. Bring to a boil.
- Step 4: Add rice noodles. Cook until tender, about 5 minutes. Stir in green onions.
- Step 5: Serve hot with optional toppings. Enjoy!
Notes
- Chef tip: Use a non-stick skillet for easier cleanup and better browning.
- Best substitution: Use tofu or shrimp instead of pork for a vegetarian version.
- Make-ahead: Prepare the broth and ingredients ahead of time for quicker cooking.
- Scaling: Double the recipe for a crowd by scaling ingredients proportionally.
- Troubleshooting: If the soup is too thin, simmer longer to reduce. If too thick, add more broth.
Storage
- Fridge: Store in airtight container for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Oven reheat: Reheat in oven at 350°F (175°C) until hot.
- Microwave reheat: Reheat in microwave in 30-second intervals.
- Make ahead: Can be made up to 2 days in advance.
Nutrition Per Serving
- Calories: 350
- Protein: 20g
- Fat: 15g
- Carbs: 25g
- Fiber: 3g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Homemade Egg Roll Soup FAQs
Yes, you can make this soup up to 2 days in advance. Store in an airtight container in the fridge.
If the soup is too thin, simmer it longer to reduce the liquid. Add more broth if it becomes too thick.
Yes, you can freeze the soup in individual portions for up to 3 months. Thaw in the fridge before reheating.
This soup is a good source of protein and fiber. Use low sodium soy sauce to reduce salt intake.
Yes, you can substitute other vegetables like carrots or mushrooms for added variety.
A Warm Final Note
I can’t wait for you to try Easy Homemade Egg Roll Soup and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
