Savory Asian Beef Egg Roll (Printable)
Hearty Asian-style beef and cabbage soup with ginger, soy and crispy wonton topping—quick umami comfort.
# What You Need:
→ Meats
01 - 1 lb lean ground beef
→ Vegetables
02 - 2 cups green cabbage, thinly sliced
03 - 2 medium carrots, julienned or shredded
04 - 4 green onions, sliced
05 - 1 cup shiitake or cremini mushrooms, sliced
06 - 3 garlic cloves, minced
07 - 1 tablespoon fresh ginger, minced
→ Broth & Seasonings
08 - 6 cups low-sodium beef or chicken broth
09 - 3 tablespoons soy sauce (or tamari for gluten-free)
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon sesame oil
12 - 1 teaspoon sugar
13 - 1/2 teaspoon white pepper
14 - 1/2 teaspoon crushed red pepper flakes (optional, for heat)
→ Garnishes
15 - 1/2 cup wonton strips or crispy egg roll wrappers, broken into pieces
16 - Extra green onions, sliced
17 - Toasted sesame seeds
# How-To:
01 - Heat sesame oil in a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook for 4-5 minutes until fully browned with no pink remaining.
02 - Add the minced garlic, ginger, and sliced mushrooms to the pot. Sauté for 2 minutes until fragrant and the mushrooms begin to soften.
03 - Stir in the sliced cabbage, julienned carrots, and green onions. Cook for 2-3 minutes until the vegetables begin to soften but still retain some crunch.
04 - Pour in the broth, soy sauce, rice vinegar, sugar, white pepper, and red pepper flakes if using. Stir well to combine all ingredients.
05 - Bring the soup to a rolling boil, then reduce the heat to low. Simmer uncovered for 10-15 minutes, allowing the flavors to meld together.
06 - Taste the broth and adjust seasoning with additional soy sauce, salt, or pepper as needed.
07 - Ladle the hot soup into serving bowls. Top with crispy wonton strips or broken egg roll wrapper pieces, additional sliced green onions, and a sprinkle of toasted sesame seeds. Serve immediately.
# Expert Tips:
01 -
- It captures every single flavor of a crispy beef egg roll without the fuss of wrapping or deep frying anything.
- The broth is so rich and comforting that you will want to make a double batch and live off it for three days straight.
02 -
- Do not skip browning the beef properly because those caramelized bits on the bottom of the pot are where half the flavor lives.
- Adding the wonton strips too early turns them into soggy mush so always pile them on at the very last second.
03 -
- Toast your sesame seeds in a dry skillet for two minutes until golden and fragrant because the raw ones add nothing but disappointment.
- A squeeze of sriracha on top right before eating changes the entire personality of the bowl in the best possible way.