Easy Homemade Egg Roll Soup
Easy Homemade Egg Roll Soup is a quick and tasty comfort dish. After making this many times, I know the best way to make it perfect. The crispy cabbage and fresh ginger create a cozy, hearty meal. Try it 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
- Crispy texture
- Fresh flavors
- Quick to make
- Hearty comfort
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 cup shredded cabbage
- 1 cup egg roll mix (thawed)
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Optional: Fresh cilantro
- Optional: Sliced green onions
- Optional: Lime wedges
- Optional: Toasted sesame seeds
đź“ť Ingredient Notes
- Cabbage: Use napa cabbage for best results.
- Egg roll mix: Use thawed egg roll mix for even cooking.
- Chicken broth: Use low-sodium broth to control salt levels.
đź›’ Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking. → See on Amazon
- Measuring spoons — Ensures accurate seasoning and flavor balance. → See on Amazon
How to Make Easy Homemade Egg Roll Soup
- Step 1: Heat the skillet over medium heat. Add 1 tablespoon of sesame oil.
- Step 2: Add the grated ginger and sauté for 30 seconds until fragrant.
- Step 3: Add the shredded cabbage and stir for 2 minutes until slightly softened.
- Step 4: Add the thawed egg roll mix and stir to combine.
- Step 5: Pour in the chicken broth, soy sauce, rice vinegar, and seasonings.
- Step 6: Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 7: Serve hot with optional toppings like cilantro, green onions, or lime.
Cook's Tips for Perfect Easy Homemade Egg Roll Soup
- Texture: Cook the cabbage until slightly crispy for best results.
- Common mistake and fix: If the soup is too thin, simmer longer to reduce liquid.
- Flavor: Use fresh ginger for the best aroma and taste.
- Speed: Use pre-shredded cabbage for faster prep.
Storing & Reheating Easy Homemade Egg Roll Soup
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Can be made 1 day in advance and reheated.
Freezing Easy Homemade Egg Roll Soup
Freeze in a sealed container for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated oven at 350°F for 15 minutes. Microwave: Reheat in the microwave for 2–3 minutes.
Recipe Notes
- Chef tip: Cook the cabbage just until it starts to soften for best texture.
- Best substitution: Use tofu or bean curd for a vegetarian version.
- Make-ahead: Can be made ahead and refrigerated for up to 3 days.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the soup is too salty, add more broth to balance.
Want to level up this recipe?
Lid for pot — Keeps the soup warm and prevents splattering. → Check price on Amazon
Easy Homemade Egg Roll Soup
Ingredients
Main Ingredients
- 1 cup shredded cabbage
- 1 cup egg roll mix (thawed)
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
Optional Toppings
- Fresh cilantro
- Sliced green onions
- Lime wedges
- Toasted sesame seeds
Instructions
- Step 1: Heat the skillet over medium heat. Add 1 tablespoon of sesame oil.
- Step 2: Add the grated ginger and sauté for 30 seconds until fragrant.
- Step 3: Add the shredded cabbage and stir for 2 minutes until slightly softened.
- Step 4: Add the thawed egg roll mix and stir to combine.
- Step 5: Pour in the chicken broth, soy sauce, rice vinegar, and seasonings.
- Step 6: Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 7: Serve hot with optional toppings like cilantro, green onions, or lime.
Notes
- Chef tip: Cook the cabbage just until it starts to soften for best texture.
- Best substitution: Use tofu or bean curd for a vegetarian version.
- Make-ahead: Can be made ahead and refrigerated for up to 3 days.
- Scaling: Double the recipe for a larger batch.
- Troubleshooting: If the soup is too salty, add more broth to balance.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months.
- Oven reheat: Reheat in a preheated oven at 350°F for 15 minutes.
- Microwave reheat: Reheat in the microwave for 2–3 minutes.
- Make ahead: Can be made 1 day in advance and reheated.
Nutrition Per Serving
- Calories: 150
- Protein: 5g
- Fat: 7g
- Carbs: 15g
- Fiber: 2g
- Sugar: 2g
- Sodium: 600mg
- Cholesterol: 10mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Homemade Egg Roll Soup FAQs
Yes, store in an airtight container for up to 3 days in the fridge.
Simmer longer to reduce the liquid. The soup should be slightly thick.
Yes, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Use tofu or bean curd for a meat-free version.
Yes, it's a cozy, hearty dish perfect for cold weather.
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!
