PREV
If you love my Egg Roll Bowl recipe, you must try this Egg Roll Soup! I can’t get over how delicious it is and it’s also SO healthy. It’s super easy to whip up for lunches for the week too. You’re going to love it!
The fish sauce is optional, but it adds such a nice depth of flavor to the soup. You can also use it to make my Crispy Rice Cabbage Salad dressing which is so tasty!
Let’s Make It
Heat the sesame oil in a Dutch oven or large soup pot with a lid over medium heat. Add the onions, garlic, and ginger, stirring occasionally for about 5 minutes. Add the ground chicken and break it up with a wooden spoon or meat masher until just cooked through.
Add the cabbage, carrots, chicken stock, soy sauce, fish sauce, and vinegar. Bring to a boil, cover, then turn the heat to medium-low for 10-15 minutes.
Season to taste and serve with desired toppings.
Photography by Angelica Oles.
Need To Modify?
To to Make It Dairy-Free:
- This recipe is already dairy-free, so no changes are needed in that department. Just make sure any toppings like the chili crisp and crispy wonton strips are dairy-free.
To to Make It Gluten-Free:
- Soy Sauce: Substitute regular soy sauce with tamari or gluten-free soy sauce.
- Crispy Wonton Strips: Use gluten-free wonton strips, or skip them altogether.
- Chili Crisp: Verify that your chili crisp is gluten-free, as some brands may contain wheat.
This was pretty good, the pork didn’t have a ton of flavor so I think next time I’ll season it before adding the liquid. I also added a ton more chicken broth than the recipe called for to make it more soupy. Super super easy and quick and I’ve never made a soup like this so nice to try something new.
This was so good!! We are definitely adding to the weekly rotation.
This is our family’s new favorite dinner. My husband said it’s a 10/10 soup, and he’d be happy if I made it every week. Thank you for the recipe!