Egg Roll Soup

There’s something incredibly comforting about egg rolls—crispy, savory, and bursting with flavor. But one chilly winter evening, I found myself craving all that goodness without the extra work of wrapping and frying. That’s how I stumbled into my version of Egg Roll Soup, and let me tell you—it was love at first slurp!

I remember the first time I made this soup. It was a snowy Saturday, and my kids were begging for takeout. Instead of dialing our usual spot, I opened the fridge and pulled out ground pork, cabbage, and some leftover chicken broth. Thirty minutes later, we were all huddled around bowls of warm, gingery, garlicky egg roll soup, and not a drop was left.

This soup has since become a family favorite, especially when we want something quick, healthy-ish, and packed with flavor. It’s the perfect balance of hearty and light—a true one-pot wonder that brings the magic of egg rolls straight to your spoon.

Why You’ll Love This Egg Roll Soup

• All the Flavor, None of the Frying. Enjoy the classic egg roll taste with way less work (and oil!).
• Low Carb & Keto-Friendly Naturally grain-free and gluten-free with easy substitutions.
• 30-Minute Meal Perfect for weeknight dinners or last-minute cravings.
• Packed With Nutrients Loaded with protein, fiber, and immune-boosting garlic and ginger.
• Customizable, Great for using up leftover veggies or adding your twist.

Ingredients You’ll Need

Here’s everything you’ll need for this easy egg roll soup, plus notes for substitutions and tips:

Main Ingredients:

• 1 lb ground pork – Classic egg roll flavor comes from seasoned pork. You can also use ground chicken, turkey, or beef.
• 1 tablespoon sesame oil – Adds a toasty, nutty depth. Optional but highly recommended!
• 1 small onion, diced – Sweetens and balances the soup base.
• 3 garlic cloves, minced – Fresh is best! Adds bold, aromatic flavor.
• 1 tablespoon freshly grated ginger – Don’t skip this. It brings warmth and brightness.
• 4 cups green cabbage, thinly sliced – Napa or regular green cabbage both work. Adds bulk and crunch.
• 2 medium carrots, julienned or shredded – For a pop of color and natural sweetness.
• 4 cups chicken broth (low sodium) – Homemade or store-bought; adds richness.
• 2 tablespoons soy sauce (or tamari for gluten-free) – Brings umami. Start with less, then adjust to taste.
• 1 teaspoon rice vinegar – Just a splash for tang and balance.
• Salt and black pepper to taste – Season as needed, depending on your broth.
• Optional toppings: green onions, chili oil, sriracha, crispy wonton strips (if not low carb), sesame seeds.

Step-by-Step Instructions

Making egg roll soup is a breeze! Here’s how I do it, with plenty of tips along the way:

Step 1: Sauté the Aromatics

In a large pot or Dutch oven, heat sesame oil over medium heat. Add the diced onion and cook for 2–3 minutes until translucent. Stir in the garlic and ginger, cooking for another 30 seconds until fragrant.

Tip: Don’t let the garlic burn—it can turn bitter. Keep the heat moderate.

Step 2: Brown the Pork

Add ground pork to the pot, breaking it up with a spoon. Cook until no longer pink, about 5–7 minutes.

Why this matters: Browning develops flavor! Let the pork sit undisturbed for a minute or two before stirring.

Step 3: Add Vegetables

Stir in the cabbage and carrots. Cook for 5 minutes until slightly wilted.

Pro Tip: If your pot is too full, add the cabbage in batches. It will shrink as it cooks.

Step 4: Simmer the Soup

Pour the chicken broth, soy sauce, and rice vinegar. Bring to a simmer and cook for 10–15 minutes to let the flavors meld. Taste and regulate seasoning with salt and pepper as wished.

Step 5: Garnish and Serve

Ladle the soup into bowls and top with sliced green onions, a dash of chili oil or sriracha, and sesame seeds if desired.

Expert Tips for the Best Egg Roll Soup

• Use fresh ginger and garlic. These two ingredients are essential for that bold, takeout-style flavor.
• Taste as you go, especially with soy sauce. Every brand varies in saltiness.
• Balance the flavor. A splash of rice vinegar or a squirt of lime juice brightens everything.
• Make it spicy. Stir in a bit of chili garlic sauce, crushed red pepper flakes, or sriracha if you like heat.
• Watch the texture. Don’t overcook the cabbage; it should be tender but not mushy.

Variations and Substitutions

Egg roll soup is incredibly versatile. Try these variations:

• Low Carb/Keto – Skip the carrots or reduce their amount.
• Vegetarian Version – Use crumbled tofu or plant-based crumbles instead of pork; swap chicken broth with vegetable broth.
• Add Noodles or Rice – If you’re not keeping it low carb, toss in rice noodles, jasmine rice, or even ramen.
• More Veggies – Mushrooms, zucchini, or bean sprouts make great additions.
• Egg Drop Style – Slowly drizzle in a beaten egg while stirring for an egg drop soup twist.

Serving Suggestions

This soup is hearty enough on its own, but here are a few great sides:

• Steamed dumplings – For a cozy takeout-at-home night.
• Crispy wonton strips or egg roll wrappers – Baked or air-fried for crunch.
• Asian cucumber salad – Adds a refreshing, cool contrast.
• Simple jasmine or brown rice – If you want a more filling meal.

Storage and Reheating Tips

This soup stores beautifully!

• Fridge: Store leftovers in a hermetic box for as much as four days
• Freezer: Let the soup cool completely and freeze in individual containers for up to 2 months.
• To Reheat: Warm gently on the stovetop or in the microwave. Add a dash of broth or water if it thickens too much.

Recipe FAQs

Can I make egg roll soup in the slow cooker?
Yes! Brown the pork and aromatics first, then transfer everything to a slow cooker. Cook on low for 4–6 hours or high for 2–3 hours.

Can I use bagged coleslaw mix?
Absolutely! It’s a great time-saver. Just be sure it doesn’t have added dressing.

Is this soup gluten-free?
It can be! Use tamari instead of soy sauce and make sure your broth is certified gluten-free.

How spicy is this soup?
The base recipe is mild, but you can spice it up with chili oil, sriracha, or crushed red pepper flakes.

Can I double the recipe?
Yes! This soup scales well and is perfect for meal prep.

Approximate Nutrition Information (Per Serving)

Based on 6 servings. May vary depending on brands and substitutions.

• Calories: 270
• Protein: 18g
• Fat: 18g
• Carbohydrates: 10g
• Fiber: 2g
• Net Carbs: 8g
• Sodium: 780mg

If you’re looking for a comforting, flavorful, and easy dinner that captures the taste of your favorite takeout egg rolls, without the fuss, Egg Roll Soup is your answer. It’s wholesome, quick, and endlessly adaptable to your taste or dietary needs.

I’d love to hear how yours turns out! Did you add noodles? Make it spicy? Drop a comment below and let me know. And if you enjoyed the recipe, please consider rating it or sharing it with a friend who loves a good bowl of cozy soup!