Craving the satisfying crunch of egg rolls but short on time? Look no further than this delicious, comforting, and incredibly easy recipe for one pot egg roll soup! This soup captures all the iconic flavors of your favorite appetizer in a healthier, simpler format, ready in just 30 minutes. Forget the deep-frying and embrace the convenience of a complete meal in a single pot.
Why You’ll Love This Cozy 30-Minute One-Pot Egg Roll Soup Delight
This isn’t just another soup recipe; it’s a flavor-packed experience that delivers the essence of egg rolls without the fuss. Here’s why you’ll be adding this to your regular rotation:
- Quick & Easy: Ready in just 30 minutes, perfect for busy weeknights.
- One-Pot Wonder: Minimal cleanup, maximum flavor.
- Healthy & Delicious: Uses ground turkey and loads of vegetables for a nutritious and satisfying meal.
- Customizable: Easily adaptable to your dietary needs and preferences.
- Crowd-Pleasing: A guaranteed hit with family and friends.
Ingredients & Substitutions
Here’s a breakdown of the ingredients and some handy substitutions to make this recipe your own:
- 1 pound ground turkey: Provides a savory base. Can be substituted with crumbled tofu or tempeh for a vegetarian option.
- 1 tablespoon sesame oil: Adds a nutty aroma and flavor.
- 1 medium onion, diced: Contributes to the flavor base.
- 2 cloves garlic, minced: Essential for savory depth.
- 1 inch ginger, grated: Adds a warm, spicy note.
- 1/2 teaspoon red pepper flakes (optional): For a touch of heat. Adjust to your preference.
- 6 cups chicken broth: The liquid base of the soup.
- 1/4 cup soy sauce (or tamari for gluten-free): Provides umami and saltiness.
- 2 tablespoons rice vinegar: Adds tanginess and balances the flavors.
- 1 tablespoon cornstarch + 2 tablespoons water: Creates a slurry to thicken the soup.
- 4 cups shredded cabbage: The classic egg roll filling.
- 1 cup shredded carrots: Adds sweetness and color.
- 1/4 cup chopped green onions, for garnish: For freshness and visual appeal.
- 1 tablespoon sesame seeds, for garnish: Adds a nutty crunch.
If you are looking for a recipe with dinner rolls to serve alongside this soup, this 1-hour dinner roll recipe is a great option.
How to Make One Pot Egg Roll Soup
Follow these simple steps to create your own delicious one-pot egg roll soup:
- In a large pot or Dutch oven, heat the sesame oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned.
- Add the diced onion, minced garlic, and grated ginger to the pot. Cook for 3-4 minutes, or until the onion is softened.
- Stir in the red pepper flakes (if using), chicken broth, soy sauce, and rice vinegar. Bring to a simmer.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering soup and stir until the soup thickens slightly.
- Add the shredded cabbage and carrots to the pot. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Ladle the soup into bowls and garnish with chopped green onions and sesame seeds. Serve immediately.
Tips for Success
Here are a few tips to ensure your one pot egg roll soup turns out perfectly every time:
- Don’t overcook the vegetables: You want the cabbage and carrots to retain a slight crispness.
- Adjust the seasoning: Taste the soup before serving and add more soy sauce, rice vinegar, or red pepper flakes as needed.
- Use fresh ginger and garlic: They provide the best flavor.
- Brown the turkey well: This adds depth of flavor to the soup.
Serving Suggestions
Elevate your one pot egg roll soup experience with these serving suggestions:
- Drizzle with sriracha or chili oil for extra heat.
- Add a dollop of sour cream or plain yogurt for creaminess.
- Top with crispy wonton strips for added crunch.
- Serve with a side of steamed rice or noodles for a heartier meal.
Storage & Reheating
Leftover one pot egg roll soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stovetop over medium heat or in the microwave. You may need to add a splash of chicken broth or water to thin it out if it has thickened too much.
FAQ
Here are some frequently asked questions about this one pot egg roll soup recipe:
- Can I use ground beef instead of ground turkey? Yes, ground beef is a perfectly acceptable substitute.
- Can I freeze this soup? While you can freeze it, the texture of the cabbage may change slightly. It’s best enjoyed fresh or within a few days.
- Can I add other vegetables? Absolutely! Mushrooms, water chestnuts, and bell peppers are great additions.
- Is this recipe gluten-free? Use tamari instead of soy sauce to make it gluten-free.
If you like this recipe, you might also like this Italian Broccoli Soup recipe.
This recipe for one pot egg roll soup is a quick, easy, and delicious way to enjoy the flavors of a classic egg roll in a comforting soup format. With customizable ingredients and simple steps, it’s sure to become a family favorite. So, ditch the takeout menu and whip up a batch of this flavorful soup tonight!
Cozy 30-Minute One-Pot Egg Roll Soup Delight
Craving the satisfying crunch of egg rolls but short on time? Look no further! This one-pot egg roll soup captures all the delicious flavors of your favorite appetizer in a comforting and easy-to-make soup. Packed with savory ground turkey, shredded cabbage, carrots, and aromatic seasonings, this soup is a complete meal that’s ready in just 30 minutes. Forget the deep frying and enjoy a healthier, simpler way to savor the taste of egg rolls. This recipe is perfect for busy weeknights or when you’re looking for a warm and flavorful dish to share with family and friends. Customize it with your favorite toppings like green onions, sesame seeds, or a drizzle of sriracha for an extra kick. It’s a guaranteed crowd-pleaser that will become a staple in your dinner rotation. Plus, clean up is a breeze with only one pot to wash!
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound ground turkey
- 1 tablespoon sesame oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups chicken broth
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/4 cup chopped green onions, for garnish
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a large pot or Dutch oven, heat the sesame oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned.
- Add the diced onion, minced garlic, and grated ginger to the pot. Cook for 3-4 minutes, or until the onion is softened.
- Stir in the red pepper flakes (if using), chicken broth, soy sauce, and rice vinegar. Bring to a simmer.
- In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the simmering soup and stir until the soup thickens slightly.
- Add the shredded cabbage and carrots to the pot. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Ladle the soup into bowls and garnish with chopped green onions and sesame seeds. Serve immediately.
Notes
For a vegetarian version, substitute the ground turkey with crumbled tofu or tempeh. You can also add other vegetables like mushrooms or water chestnuts. Adjust the amount of red pepper flakes to your desired level of spice. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg