Healthy & spicy egg roll soup – the perfect cozy meal that tastes just like a classic egg roll with a little kick of spice!
Two things I love: crispy egg rolls and soup. So, I figured why not combine the two and add some spice 🙂 The cool thing is that the spice factor is totally up to you.. which is why in the recipe I wrote “sriracha to taste” – it’s all about your personal palette. I looove flavor and spicy, so I go heavy with the sriracha. It’s always a good idea to add a little, taste test, then add more if need be.
One of my favorite things about getting Chinese food take-out when I was younger was eating a crispy and delicious egg roll. Also, my fortune from my fortune cookie lol.. but the egg rolls were definitely my favorite thing to eat on the table.
This soup is very filling. Cabbage tends to do that, which is great because it’s so good for you. My favorite part about this dish is the wonton strips that go on top. I get mine pre-made.. most grocery stores sell them near croutons and other salad toppers. They add the perfect little crunch.
This soup is inspired by and adapted by Gimme Some Oven’s egg roll soup (recipe linked here)Print
1 tbsp olive oil
1 tbsp toasted sesame oil
1 lb. ground turkey, ground chicken will also work
1 white onion, diced
2-3 carrots, peeled and diced
1/2 a large head of green cabbage (or one small), shredded into small pieces
2 tsp minced garlic
1 tsp ground ginger powder or ginger paste
6 cups chicken broth
3 tbsp coconut aminos, or soy sauce
1 tbsp fish sauce, I use Red Boat brand
sriracha to taste, I use around 2 tbsp then add more if need be.. start small then add after tasting
salt and pepper to taste
sliced green onion for topping
wonton strips for topping, optional but recommended
sesame seeds for topping, optional
Add 1 tbsp olive oil to a stock pot over medium heat. Add ground turkey and season with salt and pepper. Cook until browned/cooked through, crumbling it as it cooks. Set aside cooked turkey meat.
Add toasted sesame oil to the stock-pot with chopped onion and carrots. Saute for about 4-5 minutes.. stirring occasionally.
Add ginger and garlic and let cook for 30 – 40 seconds, stirring frequently.
Add the turkey back in with chicken broth, cabbage, coconut aminos, fish sauce, sriracha, salt, and pepper. Let it reach a rapid simmer, then reduce heat to a low simmer and let cook for about 15-20 minutes.
Taste and season with more salt/pepper or sriracha if need be.
Ladle into bowls and top with wonton strips, chopped green onion, and sesame seeds. Enjoy!