* **Ground pork or ground chicken:** A rich, savory protein base that mimics the inside of an egg roll.
* **Cabbage:** Shredded green cabbage adds crunch and bulk—just like in the real deal.
* **Carrots:** Matchstick or grated carrots bring natural sweetness and color.
* **Garlic & ginger:** Essential for that signature egg roll flavor.
* **Soy sauce or coconut aminos:** Adds deep umami notes (go low-sodium if preferred).
* **Chicken broth:** Forms the base of the soup; rich and soothing.
* **Sesame oil:** Just a dash at the end adds amazing depth and aroma.
* **Green onions & chili flakes (optional):** For garnish and a little heat, if desired.
#### How to Make Egg Roll Soup
1. **Sauté the ground meat** in a large pot until browned, breaking it up as it cooks.
2. **Add garlic and ginger** and cook until fragrant.
3. **Stir in the vegetables:** cabbage, carrots, and any extras like mushrooms or bok choy.
4. **Pour in broth and seasonings:** Bring to a simmer and let everything cook together for 10–15 minutes.
5. **Finish with sesame oil** and top with green onions or red pepper flakes.
#### Serving Suggestions
This soup is a full meal in itself, but you can pair it with:
* A side of cauliflower rice or jasmine rice
* A drizzle of sriracha or chili oil for heat
* Crispy wonton strips (if you’re not going low-carb)
#### Final Thoughts
**Egg Roll Soup** is a clever, cozy twist on a takeout favorite that’s perfect for chilly nights, meal prep, or when you need dinner on the table fast. It’s hearty yet light, simple yet flavorful, and totally family-friendly. Once you make it, you’ll want to keep it on repeat in your recipe rotation.
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