So, where are you on the egg-roll-obsession spectrum? We’re solidly in the “fully obsessed” camp and will do almost everything to get our hands on those delightfully fried, golden pockets at any time. We know they’re also relatively easy to make at home, which we’ve tried and enjoyed, but sometimes we want all the flavor without all the effort – we don’t have time for hand rolling egg rolls!In that scenario, this egg roll soup is the ideal option;

it has all of the egg roll flavor while also being healthy, and it takes less than half an hour to prepare. Win-win-win. While it may appear that achieving restaurant-quality egg roll flavor is a time-consuming and labor-intensive process, we discovered that this is not the case. You only need 10 components, with one that you may not already have on hand.

Brown your pork, then add the onion, carrot, garlic, and ginger. Don’t forget the ginger; it adds such a fresh zing! Then it’s time to add that little more unusual ingredient: pure sesame oil. It completely changes this recipe into the egg roll filling you’ve always wanted. The cabbage is added first, followed by the chicken broth, and then everything is let to boil together until ready.

The cabbage gives structure and taste to the soup, the pork absorbs the flavors of all the vegetables while also enriching the broth, and you’ve got yourself a healthy soup that you’ll crave all week.