Savory Beef Egg Roll Soup (Print version)
A comforting Asian fusion soup with tender beef, cabbage, carrots, and crispy egg roll garnish in savory broth.
# What goes in:
→ Meats
01 - 1/2 lb 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 tsp fresh ginger, grated
→ Broth & Seasoning
08 - 5 cups beef broth
09 - 2 tbsp soy sauce
10 - 1 tbsp rice vinegar
11 - 1 tsp sesame oil
12 - 1/2 tsp ground black pepper
13 - 1 tbsp hoisin sauce (optional, for sweetness)
→ Garnish & Add-ins
14 - 6 egg roll wrappers, cut into strips
15 - 1 tbsp vegetable oil (for frying)
16 - Sesame seeds (optional)
17 - Additional green onions, sliced
# Cooking steps:
01 - In a large pot over medium heat, add the ground beef. Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
02 - Add diced onion, garlic, and ginger to the pot. Sauté for 2-3 minutes until fragrant and the onions are translucent.
03 - Stir in the julienned carrot and shredded cabbage. Cook for another 3-4 minutes until the vegetables begin 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 heat and let simmer for 15 minutes to develop the flavors.
05 - Meanwhile, in a skillet, heat vegetable oil over medium-high heat. Fry the egg roll wrapper strips in batches until golden and crispy, about 30-60 seconds per side. Drain on paper towels.
06 - Taste the soup and adjust 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 while hot.
# Tips from flavorandfeast:
01 -
- It captures everything you love about egg rolls without the fuss of rolling and deep frying anything.
- The crispy wrapper strips on top give you that satisfying crunch while the broth does all the heavy lifting for flavor.
02 -
- Fry the wrapper strips right before serving because they go soft within ten minutes in the broth and lose all their magic.
- Do not crank the broth to a rolling boil or the cabbage turns mushy and sad instead of tender and slightly toothsome.
03 -
- Cut the egg roll wrapper strips about half an inch wide so they are sturdy enough to scoop up with the soup but still shatter satisfyingly when you bite them.
- A tiny drizzle of sesame oil right over the bowl at the very end gives a finishing perfume that makes people close their eyes when they take the first sip.