Save There's something magic about turning a favorite takeout dish into something you can make at home in under an hour, especially when that dish tastes even better than the original. One weeknight, craving egg rolls but too tired to order delivery, I wondered what would happen if I deconstructed them entirely—dumped all those satisfying flavors right into a simmering pot. The result was this soup, and honestly, it's become the version I crave now.
I made this for a friend who was stuck in that post-holiday funk, wanting something light but deeply satisfying. Watching her face light up when she tasted it—the way the ginger and sesame balanced the richness of the chicken, the cabbage tender but still with a whisper of crunch—reminded me that sometimes the best comfort food is the one that doesn't feel heavy at all.
Ingredients
- Ground chicken (1 lb): Choose something with a bit of fat to keep it from drying out—85/15 is the sweet spot, and it breaks up beautifully as it cooks.
- Neutral oil (1 tablespoon): Avocado or canola works; the point is letting the chicken brown without burning.
- Yellow onion (1 small, finely chopped): The aromatic base that makes everything else taste better.
- Garlic and ginger (3 cloves minced, 1 tablespoon grated): These are non-negotiable; they're what makes this soup taste intentional and alive.
- Green cabbage (4 cups, thinly sliced): Don't skip the slicing step—thin pieces wilt faster and soak up the broth like a dream.
- Carrots (2 medium, julienned): They stay tender without falling apart, mirroring that delicate texture in an actual egg roll.
- Green onions (4, whites and greens separated): The whites go in during cooking for subtle flavor, the greens finish the soup for brightness.
- Low-sodium chicken broth (5 cups): This is your canvas, so don't use the salty stuff; you control the seasoning.
- Soy sauce (2 tablespoons): Or tamari if gluten matters to you; it's the umami backbone of the whole thing.
- Rice vinegar (1 tablespoon): A little acidity wakes up every other flavor and keeps it from tasting flat.
- Toasted sesame oil (1 teaspoon): A small amount goes a long way; this is the secret whisper that makes people ask what's in it.
- Black pepper and salt: Season to your own taste, always.
- Chili crisp (2-3 tablespoons for topping): This is your finishing move; use the good stuff or make your own if you're feeling ambitious.
- Toasted sesame seeds (optional): They add a gentle crunch and visual appeal, but don't stress if you skip them.
Instructions
- Brown the chicken:
- Heat oil in a large pot over medium-high heat until it shimmers slightly. Add the ground chicken and let it sit for a minute before breaking it up with a spoon—this creates little flavorful pieces instead of a paste. Cook for 5 to 6 minutes, stirring occasionally, until no pink remains.
- Build the aromatic base:
- Add the onion, garlic, ginger, and white parts of the green onions. The kitchen should smell incredible within 30 seconds. Stir constantly for about 3 minutes until everything is soft and fragrant.
- Wilt the vegetables:
- Toss in the cabbage and carrots, stirring to coat them in the oils and aromatics. You'll watch the cabbage transform from stiff to silky in just 3 to 4 minutes—this is the moment it starts feeling like actual cooking.
- Add the broth and seasonings:
- Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, pepper, and salt. Stir well, then let it come to a gentle boil before turning the heat down to a simmer. Let it bubble away quietly for 10 to 12 minutes so the flavors can mingle and the vegetables become completely tender.
- Taste and adjust:
- This is crucial—sip a spoonful of broth alone and decide if it needs more salt, vinegar, or a whisper more sesame oil. Season to what feels right for your palate.
- Serve with intention:
- Ladle the soup into bowls, then crown each one with chili crisp, a sprinkle of green onion tops, and sesame seeds if you have them. The heat and texture of the crisp against the silky broth is the whole point.
Save A few weeks ago, my partner asked if we could make this again because it was the first soup in years that didn't feel like a side dish—it felt like the main event. That's when I knew this recipe had gone from a weeknight experiment to something we'd make over and over.
Why This Works as a Deconstructed Egg Roll
An actual egg roll is cabbage and pork fried until crispy, usually served with a sweet-and-sour or mustard sauce for dipping. By moving those same ingredients into broth, you're trading crispiness for warmth and ease, but keeping every essential flavor note—the ginger-garlic punch, the subtle sweetness of carrots, that savory, slightly salty finish. It's the spirit of the thing without the fuss, and somehow it tastes more elegant.
How to Make It Your Own
Ground turkey is a direct swap for chicken if that's what's in your freezer, and pork adds a richer depth if you want something more indulgent. For vegetarians, crumbled firm tofu takes on the broth beautifully—just brown it separately first so it gets a little color. You can also play with the vegetables: bok choy instead of cabbage, shiitake mushrooms for earthiness, or snap peas for a brighter crunch.
Serving and Pairing Ideas
This soup is substantial enough to stand alone, but it sings when paired with something simple on the side. Jasmine rice soaks up the broth in the most comforting way, or a crisp cucumber salad provides a cool contrast that makes you want to go back for another spoonful. Some nights I've served it with a simple avocado on the side, which adds a creamy luxury that transforms it into something almost luxurious.
- Make a double batch and freeze half for the nights when you need dinner but have no energy left to cook.
- Keep quality chili crisp on hand because it turns this soup from good to absolutely craveable.
- Taste as you season and remember that you can always add more salt, but you can't take it out.
Save This is the kind of recipe that bridges cravings and reality—it gives you exactly what you want to eat without asking for more time or skill than you have to give. Make it whenever you need comfort that doesn't weigh you down.
Recipe FAQs
- → What makes this taste like an egg roll?
The combination of ground chicken, cabbage, carrots, onions, garlic, and ginger creates the same flavor profile as traditional egg rolls. The soy sauce and sesame oil add those familiar savory Asian-inspired notes you'd find in the fried version.
- → Can I make this soup spicy?
Absolutely. The chili crisp topping provides customizable heat—add more or less depending on your preference. You can also add red pepper flakes directly to the broth while simmering for built-in spiciness throughout the entire bowl.
- → What can I substitute for ground chicken?
Ground turkey or pork work beautifully as direct substitutes. For a vegetarian version, use crumbled firm tofu and switch to vegetable broth. The cooking times remain the same regardless of your protein choice.
- → How do I store and reheat leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. Add fresh chili crisp and green onions just before serving for the best texture and flavor.
- → Is this suitable for meal prep?
This dish reheats wonderfully and actually develops deeper flavors after sitting in the fridge. The vegetables maintain a pleasant texture, though they'll soften slightly. Prepare the entire batch ahead, but store chili crisp separately to preserve its crispy texture.
- → What sides pair well with this soup?
Steamed jasmine rice helps soak up the flavorful broth, while a simple cucumber salad with rice vinegar dressing provides a cool, crunchy contrast. You could also serve with crusty bread or crispy wonton strips for extra texture.