Savory Beef Egg Roll Soup (Print Page)

Hearty Asian-fusion soup with ground beef, cabbage, carrots and crispy egg roll strips—comfort in every bowl.

# What You Need:

→ Meats

01 - 1/2 pound ground beef

→ Vegetables

02 - 2 cups shredded green cabbage
03 - 1 large carrot, julienned
04 - 1 small onion, diced
05 - 2 green onions, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated

→ Broth and Seasoning

08 - 5 cups beef broth
09 - 2 tablespoons soy sauce
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1/2 teaspoon ground black pepper
13 - 1 tablespoon hoisin sauce (optional, for sweetness)

→ Garnish and Add-ins

14 - 6 egg roll wrappers, cut into strips
15 - 1 tablespoon vegetable oil (for frying)
16 - Sesame seeds (optional)
17 - Additional green onions, sliced

# Directions:

01 - In a large pot over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
02 - Add diced onion, garlic, and ginger to the pot. Sauté for 2-3 minutes until fragrant.
03 - Stir in the carrot and cabbage. Cook for another 3-4 minutes until softened.
04 - Pour in the beef broth, soy sauce, rice vinegar, hoisin sauce (if using), sesame oil, and black pepper. Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.
05 - In a skillet, heat vegetable oil over medium-high heat. Fry the egg roll wrapper strips in batches until golden and crispy, about 30-60 seconds per side. Drain on paper towels.
06 - Taste the soup and adjust seasoning as needed.
07 - Ladle the soup into bowls, top with crispy egg roll strips, green onions, and sesame seeds if desired. Serve immediately.

# Expert Tips:

01 -
  • All the takeout flavor you crave without the fuss of rolling or deep frying anything.
  • It comes together in under an hour with ingredients you probably already have in your kitchen.
  • The crispy wrapper strips on top make it feel like something you would order at a restaurant.
02 -
  • Watch the wrapper strips like a hawk in the pan because they go from golden to burnt in seconds and I have ruined many batches learning this.
  • Letting the soup simmer the full fifteen minutes is not optional because that is when the broth transforms from watery to rich and deeply flavored.
03 -
  • Grate the ginger directly into the pot using a microplane so the juice and pulp both go in and nothing is wasted.
  • Toast your sesame seeds in a dry pan for one minute before garnishing and you will unlock a nutty flavor that makes people ask what your secret is.

Return