Savory Beef Egg Roll Soup (Printable Version)
Hearty Asian-inspired soup with tender beef, crisp cabbage, carrots, and aromatic spices in savory broth, topped with crispy golden strips.
# What You'll Need:
→ Proteins
01 - 1/2 pound ground beef
→ Vegetables
02 - 2 cups shredded green cabbage (about 5 oz)
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 Seasonings
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 and cook until thoroughly browned, breaking it apart with a spoon. Drain any excess fat if necessary.
02 - Add the diced onion, minced garlic, and grated ginger to the pot. Sauté for 2 to 3 minutes until fragrant and the onion has softened.
03 - Stir in the julienned carrot and shredded cabbage. Cook for an additional 3 to 4 minutes until the vegetables have begun to soften.
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 the heat and let it simmer for 15 minutes.
05 - While the soup simmers, heat vegetable oil in a skillet over medium-high heat. Fry the egg roll wrapper strips in batches until golden and crispy, about 30 to 60 seconds per side. Drain on paper towels.
06 - Taste the soup and adjust the seasoning with additional soy sauce, salt, or pepper as needed.
07 - Ladle the soup into bowls and top with crispy egg roll strips, sliced green onions, and sesame seeds if desired. Serve immediately.
# Expert Hints:
01 -
- All the flavor of a crispy egg roll packed into a warming bowl of soup that comes together in under an hour.
- The fried wrapper strips on top give you that satisfying crunch without the hassle of actually rolling anything.
- It reheats beautifully for lunch the next day, assuming you keep the crispy bits separate.
02 -
- Those crispy wrapper strips soften within minutes in the broth, so always serve them on the side or pile them on at the very last second.
- Do not rush the browning of the beef because those caramelized bits on the bottom of the pot are where half the flavor lives.
03 -
- Cut the egg roll wrappers into strips of varying widths for a mix of textures, since thinner ones get extra crispy while wider ones stay slightly chewy inside.
- Adding the sesame oil off the heat at the very end preserves its delicate aroma instead of cooking it away.