All the tastes you might anticipate in a cozy, warm cup of soup. This recipe for Egg Roll Cabbage Soup is quick to prepare, full of pork and veggies, and has all the ingredients you love in an egg roll—including a crispy coating!
It’s now our family’s new favorite! Our most recent soup is this tasty, warm, and simple egg roll cabbage soup! It is a soup that has all the ingredients and flavors of an egg roll—carrots, cabbage, pork, flavors, and even the crispy egg roll wrapper.This tiny Asian-style egg roll soup dish will make a great change from the usual cabbage soup on your menu!
Ingredients Needed
- Ground Pork: Although ground pork provides a lot of flavor, ground beef will also work well in this recipe. If you would rather make a vegetarian version, you can also completely eliminate the pork.
- Our favorite kind of cabbage is green, but you may also use purple or napa, or a combination of any or all of them.
- Carrots: You may chop them if you’d rather, but we like to cut them into matchsticks.
- Onion: Green onions for garnish and some white onions for the soup.
- Dried garlic and ginger are alternative options; refer to the recipe notes.
- To add some umami and Asian tastes, mix it some fish sauce, soy, and sesame oil!
- White Pepper – Just a touch.
Now for the optional homemade flair—make your own crispy fried egg roll wrapper topping! We make our own incredibly fast egg roll wrappers for this, which are fried egg noodles.
- We use all-purpose flour, but if you want to make this soup gluten-free, you may also use a gluten-free flour.
- Egg: This adds a little thickness to the dough.
- Warm Water: A little warmth in the water would be beneficial.
- Kosher Salt: Regular table salt with an iodine content can also be used.
During the recipe testing process, we cooked this soup several times. It was tasty, but it lacked the consistency of an actual egg roll. And that’s precisely it! This soup elevates to a whole new level when topped with these crunchy, crispy, deep-fried egg roll wrapper pieces!
To save time, you may also purchase prepared egg roll wrappers from your neighborhood grocery and simply cut and cook them. It’s all up to you; much like most of our recipes, feel free to add as little or as much flare made from scratch as you like.
Easy to Make
Sauté. Cooking the pork comes first, followed by the onion, garlic, ginger, and cabbage.
Diminish Grease: Depending on the pig or meat you choose, there can be some leftover grease after cooking. After taking the pork out of the pan, we let it drain on a platter covered with paper towels. You may then take off part of the extra fat from the pan after doing this. However, because there’s so much flavor, you do want to make sure you save some to sauté the onion, etc.
Allow to simmer. After that, all you need to do is add the fish sauce, soy, carrots, and stock, then cook everything so the flavors can meld together.
You’ll have plenty of time to prepare your egg roll wrappers in the meanwhile.
Blend. It’s incredibly easy to put this dough together. This can be completed manually or with the aid of a stand mixer. Because there isn’t much dough, it’s quite simple to make by hand. Just use your flour and water, gradually integrating the egg with a fork, and combining until you have a wonderful, smooth, somewhat sticky dough.
Dough is rolled and cut. Roll the dough as thinly as you can using a rolling pin. Next, cut the dough into small 2-3 inch by 1/4 to 1/2 inch strips using a knife or a handy little pasta roller.
To prevent your dough from sticking, dust your surface and rolling pin with extra flour if it’s still rather sticky. Also, don’t be afraid to use it. Verify that the dough is easy to roll out and does not adhere to your rolling pin or the surface you are rolling it out on.
Cook till golden brown. Fry your mini egg roll wrapper strips in hot vegetable or peanut oil until they are beautiful and crispy!
Pour that flavorful soup into a large dish, and then sprinkle the deliciously crispy egg roll wrapper pieces on top! We prefer to keep the crispy fried egg roll wrapper strips close together so that each mouthful will include a small amount of each!
My family loves this soup to pieces. I adore how full of carrots and cabbage it is for my young ones! This is such a creative spin on a typical takeout dish that is much more comfortable and somewhat healthier!
Tips
Carrots should not be overdone. You may simmer this soup for as little as 20 minutes to get amazing taste, or for as long as 60 minutes to get even more flavor! In order to prevent your carrot sticks from becoming mushy, if you want to boil the food longer, don’t add the carrots until around the last 20 minutes.
This dough calls for warm water. The dough will roll out more easily as a result.
Keep the flour close at hand. It’s okay to add more flour to this dough in order to make it workable. To ensure it rolls out easily and doesn’t stick, add the necessary materials to your surface and use a rolling pin.
Outline the dough with parchment paper. This will make it possible for you to cut directly on the parchment paper, and then to roll out each batch of dough by moving it aside.
Produce as many egg roll wrapper strips as you anticipate needing. The dough recipe yields a large number of them; but, after rolling out all of the dough, my family of four discovered that we only used around half of the strips. You may use half of the dough now and save the other half for your future batch because this dough freezes really well! Alternatively, simply store them for snacking.
More Recipes You Might Like
- Vegetarian Chili
- Leftover Turkey and Spinach Noodle Soup
- Chicken Enchilada Soup
- Dutch Oven Chicken and Dumplings Soup
Egg Roll Cabbage Soup
Ingredients
- 1 lb ground pork
- 3-4 cloves garlic minced about 1 teaspoon
- 1 tablespoon minced fresh ginger
- 4 cups shredded cabbage
- 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 warm water
- vegeteable or peanut oil for frying
Instructions
- Add the meat to a large saucepan or Dutch oven and cook over medium heat. Cook for 4–5 minutes, breaking it up as it cooks.
- After removing the pork from the saucepan with a slotted spoon, place it on a platter covered with paper towels to drain. Put aside. If the pork is heavy in fat, remove most of the leftover oil from the pan; save a small amount for taste.
- Add onion, ginger, and garlic to a skillet with 1 tablespoon of sesame oil. After two to three minutes, flip and coat with oil.
- Add the shredded cabbage and cook, stirring often, for an additional five to six minutes.
- Mix thoroughly after adding the soy, oyster sauce, final tablespoon of sesame oil, and white pepper.
- When the mixture comes to a boil, add the chicken stock. Lower the heat to a low simmer. After 10 minutes of simmering, add the pork and carrots, and continue to simmer for an additional 20 minutes.
- Prepare the crispy egg roll wrapper topping in the meanwhile.
Crispy Egg Roll Wrapper Strips
- If you’re preparing your own egg roll wrapper dough, fill a medium-sized basin with flour and salt. After a little mixing, make a well.
- After cracking the egg into the well, stir the mixture with a fork, being sure to include the well’s sides. One spoonful at a time, gradually add the warm water, mixing in an increasing amount of dough.
- Continue until the dough starts to get shaggy. Take the dough out of the bowl, transfer it to a floured surface, and knead it for two to three minutes, or until a smooth, slightly sticky dough forms. To make the dough less sticky, add flour. If dough isn’t sticking together and is too dry, add a little extra water.
- Divide dough into four equal pieces. Put the dough you won’t be spreading out aside after wrapping it in plastic wrap.
- Roll out the dough as thinly as possible using a rolling pin on a large floured cutting board or counter. To avoid sticking, dust the rolling pin and surface with flour as needed. After rolling out to a large thin disk, carefully place it on parchment paper. Cut long strips that are 1/4 to 1/2 inch broad with a knife or pastry wheel. Then, cut crosswise to create strips that are 2-3 inches long. Put away the parchment paper.
- Proceed with the remaining dough. Alternately, create as much as you like and save the remaining dough for a future use by storing it in the refrigerator or freezer.
- Simply cut the pre-made egg roll wrappers into strips that are 2-3 inches by 1/4 to 1/2 inch if you’re using them.
- To verify if the oil is ready, use the wooden spoon test or add 3–4 inches of vegetable or peanut oil to a skillet and heat over medium heat until the oil reaches 375°F (see recipe notes).
- Dredge dough strips in oil, frying for 30 to 60 seconds, then flipping and frying for an additional 30 to 60 seconds, or until golden brown. Removing with a slotted spoon, allow it drain on a dish covered with paper towels. Continue doing this with all of the dough strips.
- Pour soup into dish, add chopped green onion and crispy egg roll wrapper strips on top, and serve!
Notes
Soup for Storage: You can cook this ahead of time and keep it in the refrigerator for up to 4-5 days in the freezer for up to 3 months. Crispy Strips of Egg Roll Wrapper
If you are not going to use all of the dough, it is excellent to make it in advance and keep the surplus. Press it into a round shape, cover it with plastic wrap, and keep it in the refrigerator for up to two days or the freezer for up to four weeks.
Fry the strips for up to three to four days in the refrigerator in an airtight container. Place on a pan and bake at 350 degrees for 4–5 minutes to crisp them back up. Replacements
Buy premade egg roll wrappers, cut them, then cook them to get crispy egg roll wrapper strips. Pork: This would also be a terrific use for ground beef. Make an effort to utilize a leaner ground pork or sausage cut. Use green, napa, red, or a combination of any or all three for your cabbage! Onion: Yellow would also taste great! Ginger and Garlic: Use one teaspoon of ground ginger and one-fourth teaspoon of powdered garlic. Use a 1:1 gluten-free flour to keep it gluten-free. White Pepper: Black pepper that has been finely powdered would also be suitable. However, white wine’s delicate taste works best with this dish.
Although I wouldn’t advise replacing it, you may use fish sauce or pure soy sauce in place of the oyster sauce, along with 1/4 teaspoon of white sugar added to the broth.