Egg Roll Soup Mix

Last week, I shared my Cabbage Roll Soup Mix - probably our favorite thing to cook over a campfire.

It’s basically a cabbage roll, just in soup form - total comfort food, and the perfect cold-weather dish!

Today I’m sharing our second favourite cabbage soup mix recipe - THIS one has all the flavor of an egg roll, just in the form of a healthy soup recipe.

I found dehydrated substitutes for all the flavors of an egg roll, and gathered them into a simple soup mix.

It’s an easy meal to have on hand for camping trips, or when you find yourself in a situation where you don’t have access to a full kitchen.

It’s also great to make as meal prep, for when you want some healthy egg roll soup with very little effort and in not much time.

Like my Egg Roll in a Bowl, this delicious recipe is suitable for those on a low carb diet.

It’s got great flavor, though. “Diet” soup or not, your whole family will love this deconstructed egg roll soup mix!

One batch of mix makes 2 hefty portions or 4 small bowls.

It’s deceptively filling - I think the cabbage really bulks it out, especially with the bone broth used - so if you want any kind of bread or whatever on the side, I’d expect 3-4 servings from a batch.

Anyway, lots to talk about, so let’s get to it!

Ingredients

The ingredients for this egg roll soup mix recipe can be looked at in two sections: The ingredients for the mix itself, and then the ingredients you’ll need to use the mix.

Some of the ingredients aren’t necessarily things you’ll find in grocery stores - and they can be a little bit of an investment (either time or effort) up front.

If you’re like us and love easy dinner options to cook over the camp fire? You’ll definitely go through the specialty ingredients.

Beyond this recipe, I also use them in several more instant meal recipes that I’ll be publishing in the future - loads of good stuff!

Some notes for you:

The Instant Soup Mix Packets

These are the ingredients you’ll measure into freezer bags, ahead of time.

Dehydrated Cabbage

Basically the main ingredient of this egg roll soup recipe!

You can buy Dried Cabbage Flakes if you like, but it’s really easy to make from fresh green cabbage... I can’t bring myself to pay the convenience upcharge.

Regular fresh cabbage is SO cheap - I’ll buy a bunch of it and make enough for a dozen or more instant soup packets in one go.

All you need to do is slice up a head of cabbage into bite-sized pieces. I’ll usually stick to the outer ⅔ or so, the green leaves.

Note: I’ve never tried with purple cabbage, but I bet it would work fine. The final soup might be a funky colour, though!

Separate any pieces that are stuck together, and arrange in a single layer in your Food Dehydrator.

Let your machine run until the cabbage is dried through. Allow it to cool to room temperature, then bag it until you’re ready to assemble your soup mixes.

For reference, I find that you get about 1 oz dried cabbage (enough for 1 soup packet) from 13 oz of fresh cabbage.

The last time I made a batch, 3 lb, 3 oz of fresh made 3.9 oz dried.

Powdered Bone Broth

I use Powdered Chicken Bone Broth, rather than chicken bouillon - for a few reasons.

It’s higher in protein, more neutral flavoured, not as salty, and just plain tastes better. All around, a great base for this recipe - I use Organika Chicken Bone Broth.

It tastes more like a hearty chicken stock, than some of the thinner chicken broth options you can buy.

You can try using a powdered vegetable broth - or beef broth, if you prefer a beef base - instead of the chicken broth, though.

If you can find something that’s just pure vegetables / beef - without a bunch of additives, salt, or seasoning - that’s going to be your best bet.

Dehydrated Vegetables

Beyond the cabbage, I use 3 other types of dehydrated vegetables in this camp soup mix recipe.

One is a pantry staple - Onion Flakes, the other two require either a specialty purchase, or a little work ahead of time.

When it comes to the Dehydrated Shredded Carrot , I’ll just peel and large-shred some carrots, then dry them in my Food Dehydrator - it only takes a few hours.

I don’t have exact measurements for you on either of these - I’ll just dehydrate a few bunches of green onions and a bag or two of medium carrots (separately!), bag them, and use them until I run out.

It’s cheap and easy, if you have a food dehydrator!

If not, you can order Dehydrated Carrot Flakes and Dehydrated Green Onions.

Both are a bit more expensive than making it yourself, but really - they’ll last you a while, and even with that additional cost, your soup mixes are way cheaper than buying specialty camping food from outfitters.

Healthier, too!

Specialty Ingredients

This recipe uses only 2 specialty ingredients, and neither is really all that “out there”:

Soy Sauce Powder
Citric Acid

The soy sauce powder takes the place of soy sauce liquid, and the citric acid balances and brightens the dish, as well as acts as a bit of a preservative.

I haven’t found a powdered version of coconut aminos, though.

If gluten is an issue, you could use some powdered mushrooms for a bit of umami flavour, or bring along some liquid coconut aminos to add as you cook. (Just a splash, to taste!)

Everything Else

Rounding out the soup packet ingredients, you’ll need:

Sesame Seeds
Ground Ginger
Garlic Powder
Ground Black Pepper
Salt

... These ones are all pretty straightforward, easy to come by, and self-explanatory, though!

Cooking and Serving

To use a soup packet, you’ll need a few more ingredients, in addition to water:

Ground Meat

We tend to use ground chicken or ground turkey meat, but lean ground beef or ground pork are other great options - you can even use ground vegan meats, if that’s your thing.

I’ll section a lb of ground meat into two ½ lb portions, wrap and freeze them. Then, when it’s time to make a batch of soup, I’ll take them out a bit early to thaw.

When using ground poultry or lean beef, you want a little olive oil or vegetable oil to cook it in.

Optional Toppings

We’ll usually serve this delicious soup with just a squeeze of sriracha - it really doesn’t need much in the way of garnish - but you can top it however you like.

Depending on what you have on hand / are willing to pack with you, a simple fresh green onion garnish brightens it up a bit.

A dash of sesame oil or hoisin sauce is a great option, and will bring it even closer to tasting like actual spring rolls.

Finally, some crispy wontons, tortilla chips, or bean sprouts are all great ways to bring a bit of crispy textures to your prepared soup.

How to Make Egg Roll Soup Mix

The full recipe is in the printable recipe card at the bottom of this post, here is the pictorial walk through:

Soup Mix Packets:

Measure the Soup Mix ingredients into a medium sized freezer Ziplock Baggie.

Stir or shake to combine.

Press out as much air as possible, seal. Ideally, label with some version of the “Cooking & Serving” info, below.

Cooking & Serving

Cook ground meat in a medium pot or large skillet over medium heat, using a little vegetable oil if you’re using a really lean meat.

Bring to a low boil, simmer until the vegetables are rehydrated to the right texture - it can be 15-20 minutes, depending on your fire.

Serve hot, with a drizzle of sriracha if you have some on hand!

More Camping Recipes

Looking for great ideas to cook on a campfire, or in an RV? Here's a few simple recipes to start with!

Banana Protein Pancakes
Cabbage Roll Soup Mix
Camping Breakfast Skillet
Camping Tacos, 2 Ways
Dutch Oven Pulled Chicken
Gingerbread Latte [Protein Powder Mix]
Hobo Eggs
Homemade Mushroom Jerky
Hot Chocolate Mix [Protein Powder Mix]
How to Make an Epic S'Mores Board
Instant Camping Pancake Mix
Instant Cream of Chicken Soup [Protein Powder Mix]
Italian Wedding Soup Mixes [Just Add Meat & Water!]
Pepperoni Jerky
Pumpkin Chai Latte [Protein Powder Mix]
Traditional Bannock
Vegan Tofu Jerky