Save My grandmother used to make egg rolls every Sunday, but one rainy Wednesday I found myself staring at a pot of broth wondering if I could capture that same magic without the rolling, frying, and inevitable oil splatter. What emerged was this soup, which tastes like egg rolls decided to unwind in hot liquid and somehow became even better. The first time I served it, my sister said it tasted like comfort with an attitude, and I knew I'd stumbled onto something worth repeating.
I made this for my colleague who was recovering from a cold, and she called me the next day just to say she felt human again. That moment—knowing a simple bowl of soup could do that—shifted how I think about cooking for people. Now I make double batches and stash them in the freezer for those moments when someone needs warmth more than perfection.
Ingredients
- Ground chicken (1 lb): The backbone of this soup—lean, quick to cook, and neutral enough to let the ginger and garlic shine without overpowering them.
- Green cabbage (4 cups, thinly sliced): This is where the egg roll essence lives; don't skip the thin slicing because it softens to silky in just minutes and absorbs the broth like a dream.
- Carrots (2 medium, julienned): Cut them thin so they cook through while staying slightly springy, which keeps the soup from feeling mushy and one-note.
- Onion, garlic, and ginger (1 onion, 3 cloves, 1 tbsp): This aromatic trio is your flavor foundation—mince everything fine so it distributes evenly and blooms when the heat hits.
- Chicken broth (6 cups): Use low-sodium so you control the salt and can adjust seasoning as you taste; homemade broth adds invisible depth if you have it on hand.
- Soy sauce (3 tbsp): The umami anchor that ties everything together; tamari is your friend if gluten is a concern.
- Rice vinegar (1 tbsp): This brings brightness and prevents the soup from tasting flat or one-dimensional.
- Toasted sesame oil (1 tsp): A little goes far here—it's the whispered reminder that this came from an egg roll, not a generic chicken soup.
- Chili crisp (2–3 tbsp for serving): This is your finale; spoon it on generously so you get that textural contrast and smoky heat in every bite.
- Green onions (4, thinly sliced): Split them—some go into the soup for flavor, others stay fresh as a garnish so you get that sharp, crisp note at the end.
- Sesame seeds (1 tbsp, optional): They add nuttiness and look beautiful, but they're truly optional if you're running low.
Instructions
- Brown the chicken first:
- Heat your pot over medium and add the ground chicken, breaking it apart with a wooden spoon as it cooks. You're looking for that light golden color and the moment when it loses all its pink, which takes about 5 to 6 minutes. Don't rush this—it's the flavor foundation for everything that follows.
- Build the aromatic base:
- Once the chicken is cooked, add your finely chopped onion, minced garlic, and grated ginger. Stir constantly for about 2 to 3 minutes until the kitchen smells impossibly fragrant and the onion turns translucent. This is the moment you know you're doing it right.
- Add the vegetables:
- Toss in your thinly sliced cabbage and julienned carrots, stirring occasionally for about 4 to 5 minutes. You want them to start softening but not completely collapse—they should still have a hint of structure when you move to the next step. The cabbage will release its own subtle sweetness as it begins to break down.
- Pour in the broth and seasonings:
- Add your chicken broth, soy sauce, rice vinegar, toasted sesame oil, and black pepper all at once, then bring everything to a gentle boil. Once you see bubbles forming steadily, reduce the heat and let it simmer uncovered for 10 to 12 minutes so the flavors can actually get to know each other. Taste it halfway through—this is when you discover if you need a splash more vinegar for brightness or soy sauce for depth.
- Finish and garnish:
- Stir in most of your sliced green onions, leaving some for garnish, and do one final taste check. Ladle the soup into bowls and top each one with a generous spoonful of chili crisp, reserved green onions, and sesame seeds if you're using them. Serve while it's still steaming hot, because that's when the chili crisp releases its full aromatic power.
Save Last winter, I made this soup for a small dinner party and watched my friends reach for seconds without asking questions—they just kept eating until their bowls were empty and they looked almost embarrassed about it. That's when I realized this recipe had become something I make when I want people to feel cared for without fussing.
Why This Tastes Like Comfort
There's something about the combination of ground meat, soft vegetables, and aromatic broth that feels inherently soothing. The cabbage gives you that familiar texture you'd find in an egg roll, but the liquid medium makes it feel lighter and easier to digest. Pair that with the warmth of ginger and the brightness of rice vinegar, and you've got a bowl that tastes both nostalgic and alive.
The Chili Crisp Factor
I used to make this soup without the chili crisp topping and couldn't figure out why it felt incomplete. Then I remembered that egg rolls are typically served with hot sauce or chili oil on the side, and suddenly it clicked. The crisp topping isn't an afterthought—it's the exclamation point that makes people sit up and take notice.
Storage and Adaptations
This soup stores beautifully in the refrigerator for up to 4 days, and the flavors actually deepen overnight as everything settles together. You can freeze it for up to 3 months in airtight containers, though I usually add the chili crisp and garnishes fresh after reheating. For a vegetarian twist, swap the ground chicken for crumbled tofu or tempeh and use vegetable broth instead, and you'll barely notice the difference.
- Add sliced mushrooms or bamboo shoots if you want extra texture and earthiness without changing the core flavor.
- Pair this with a crisp Riesling or light lager that won't compete with the ginger and sesame.
- Make extra chili crisp from scratch if you're the type who wants control over every ingredient—homemade versions taste brighter and fresher than most store-bought options.
Save This is the kind of soup that makes you feel like you've accomplished something in the kitchen without the stress. Once you make it once, you'll make it a hundred times.
Recipe FAQs
- → Can I make this vegetarian?
Absolutely. Replace the ground chicken with crumbled firm tofu or tempeh and switch to vegetable broth. The texture remains satisfying while absorbing all the savory flavors beautifully.
- → How spicy is this soup?
The heat level depends entirely on how much chili crisp you add. Start with one tablespoon and adjust to your preference—you can always serve extra on the side for those who enjoy more kick.
- → Can I prep this ahead?
This reheats wonderfully. Prepare everything except the green onions and chili crisp topping. Store in the refrigerator for up to 3 days, then reheat gently and add fresh toppings before serving.
- → What vegetables work best?
Green cabbage and carrots are classic, but you can add sliced mushrooms, bok choy, or bamboo shoots for extra texture and nutrition. The broth base adapts well to whatever vegetables you have on hand.
- → Is this gluten-free?
Simply use tamari instead of soy sauce and verify your chili crisp is gluten-free. The remaining ingredients are naturally gluten-free, making this easy to adapt for dietary needs.
- → What pairs well with this soup?
Crisp Riesling or light lager complement the savory-spicy notes perfectly. For sides, try steamed rice or simple stir-fried noodles to make it a more substantial meal.