Egg Roll Soup

Turn your favorite takeout appetizer into a complete meal with this egg roll soup recipe. Shredded veggies, ground pork, and a flavorful broth all contribute to making this easy 30-minute soup.

Egg roll soup with wontons
Photo: Blaine Moats
Total Time:
30 mins
7 cups


  • 6 egg roll wrappers

  • 1 tablespoon olive oil

  • 1 pound ground pork

  • 1 ½ cup chopped onions

  • 1 ½ cup packaged coarsely shredded carrots

  • 2 teaspoon grated fresh ginger

  • 2 cloves garlic, minced

  • 4 cup reduced-sodium chicken broth

  • ¼ cup reduced-sodium soy sauce

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 2 cup shredded napa cabbage

  • 1 8 ounce can water chestnuts, drained and chopped

  • Hot-style mustard (optional)


  1. Preheat oven to 400°F. Brush both sides of egg roll wrappers with oil. Cut each into 4 squares; arrange on a baking sheet. Bake 4 to 6 minutes or until brown, turning once.

  2. Meanwhile, in a 4- to 5-qt. Dutch oven cook ground pork, onions, carrots, ginger, and garlic over medium-high heat until meat is browned. Drain off fat. Stir in broth, soy sauce, salt, and pepper.

  3. Bring to boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in cabbage and water chestnuts. Cook and stir 1 to 2 minutes or until cabbage is wilted. Top servings with egg roll crisps and, if desired, drizzle with mustard.

Nutrition Facts (per serving)

358 Calories
18g Fat
28g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 358
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 57mg 19%
Sodium 996mg 43%
Total Carbohydrate 28g 10%
Total Sugars 4g
Protein 20g
Vitamin C 10.6mg 53%
Calcium 71mg 5%
Iron 2.4mg 13%
Potassium 816mg 17%
Folate, total 60.1mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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