Savory Beef Egg Roll Soup (Printable)
Hearty beef and cabbage soup with soy, ginger and crunchy fried wrapper strips — a quick Asian-fusion weeknight option.
# What You'll Need:
→ Meat
01 - 1/2 lb 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 tsp fresh ginger, grated
→ Broth & Seasoning
08 - 5 cups beef broth
09 - 2 tbsp soy sauce
10 - 1 tbsp rice vinegar
11 - 1 tsp sesame oil
12 - 1/2 tsp ground black pepper
13 - 1 tbsp hoisin sauce (optional, for sweetness)
→ Garnish & Add-ins
14 - 6 egg roll wrappers, cut into strips
15 - 1 tbsp 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 the soup to a gentle boil, then reduce heat and let simmer for 15 minutes.
05 - Meanwhile, 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 addictive flavor of a crispy egg roll wrapped up in a spoonable, comforting soup that takes barely any effort.
- The crispy fried wrapper strips on top will make you question why you ever bothered folding and rolling egg rolls the traditional way.
02 -
- Do not skip draining the beef fat or your broth will taste greasy instead of rich and clean.
- Fry the wrapper strips right before serving because they lose their crunch within minutes in any humidity.
03 -
- Shred the cabbage as thin as you possibly can because thick shreds turn soggy and take over every spoonful.
- Let the soup rest off the heat for five minutes before serving because the flavors settle and deepen in that short window.