Some of the best recipes are born from cravings—the kind where you want all the flavor of your favorite takeout dish but with fewer steps, cleaner ingredients, and a lighter feel. That’s exactly where Easy Egg Roll Soup comes in. Inspired by the classic egg roll, this soup delivers the savory, garlicky, ginger-infused goodness you love, but in a warm, comforting bowl that’s perfect for any season.
Egg rolls have long been a staple of Asian-inspired comfort food, but frying wrappers and assembling rolls isn’t always practical on a busy night. This soup version solves that problem beautifully. It captures the essence of an egg roll—seasoned meat, tender cabbage, carrots, and aromatic spices—while keeping everything simple, nourishing, and quick to prepare.
Whether you’re following a gluten-free, paleo, or Whole30-style diet, or you’re just looking for a cozy, satisfying meal that comes together fast, this soup fits seamlessly into your routine. It’s one of those recipes that feels indulgent but leaves you feeling energized, not heavy. Let’s break down why this dish deserves a permanent spot in your weeknight rotation.
Recipe Overview
Easy Egg Roll Soup is a one-pot, comforting soup made with ground pork (or chicken), cabbage, carrots, garlic, and ginger, simmered in a savory broth and finished with coconut aminos and a splash of acid. It delivers bold, familiar flavors with minimal effort and zero frying. Ready in under 30 minutes, it’s ideal for quick dinners, meal prep, or cozy lunches.
Ingredients & Instructions
This recipe relies on simple, whole ingredients and straightforward cooking techniques. The result is a deeply flavorful soup that tastes like it simmered for hours—but didn’t.
Ingredients
- 1 lb ground pork (or ground chicken)
- Salt and pepper, to taste
- 2 tbsp coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 small thumb ginger, peeled and grated
- 1 cup carrots, shredded
- 1 green cabbage, sliced into thin strips
- 6 cups chicken broth
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar (or lime juice for AIP)
- 2 tbsp green onion, chopped
- Optional: sriracha, to taste
Step-by-Step Instructions
1. Brown the Meat
Heat a large pot or Dutch oven over medium heat. Add the ground pork and season lightly with salt and pepper. Break it apart with a spoon and cook until fully browned.
Once cooked, transfer the meat to a bowl and discard excess fat. This step helps keep the soup clean and balanced rather than greasy.
2. Build the Aromatic Base
In the same pot, add coconut oil and let it melt. Add the diced onion, garlic, and grated ginger, sautéing for 2–3 minutes until fragrant and softened.
This combination creates the foundation of the soup’s flavor—warm, savory, and slightly spicy from the ginger.
3. Add the Vegetables
Stir in the shredded carrots and sauté briefly until they begin to soften. Then add the sliced cabbage, stirring gently until it starts to wilt.
The cabbage will reduce significantly in volume, creating a tender, noodle-like texture that mimics the filling of a traditional egg roll.
4. Simmer the Soup
Pour in the chicken broth, then return the cooked meat to the pot. Add the coconut aminos, stir well, and bring everything to a boil.
Once boiling, reduce the heat and let the soup simmer until the cabbage is fully tender but not mushy—about 8–10 minutes.
5. Balance the Flavor
Stir in the rice vinegar (or lime juice). Taste the soup and adjust seasoning with additional salt and pepper if needed. This final touch brightens the broth and balances the richness of the meat.
6. Serve and Finish
Ladle the soup into bowls and top with chopped green onions. If you enjoy heat, add sriracha to taste.
Serve immediately while hot and aromatic.
Cooking Tips & Variations
This soup is naturally adaptable, making it easy to customize based on dietary needs or personal preferences.
Protein Options
- Ground chicken or turkey: Lighter and slightly milder in flavor.
- Ground beef: Adds richness, though slightly less traditional.
- Plant-based ground alternatives: Work well for a vegetarian version when paired with vegetable broth.
Vegetable Add-Ins
- Thinly sliced mushrooms add umami depth.
- Zucchini ribbons or shredded spinach add extra volume and nutrients.
- Bean sprouts give a subtle crunch when added at the end.
Flavor Adjustments
- Add a splash of toasted sesame oil just before serving for deeper aroma.
- Increase ginger or garlic for a bolder profile.
- For extra tang, add a bit more vinegar or lime juice.
Make It Spicier
- Add chili garlic paste or extra sriracha.
- Sprinkle crushed red pepper flakes while simmering.
Diet-Friendly Modifications
- Whole30 & Paleo: Use coconut aminos and lime juice.
- Low-carb & Keto: This soup is naturally low in carbs.
- Gluten-free: No substitutions needed.
Meal Prep Tip
This soup tastes even better the next day as the flavors deepen, making it ideal for batch cooking and weekly meal prep.
Storage & Serving Suggestions
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge.
Reheating
- Reheat gently on the stovetop over medium-low heat.
- Microwave individual portions, stirring halfway through.
Serving Ideas
- Serve as a light main dish on its own.
- Pair with cauliflower rice or jasmine rice for a heartier meal.
- Top with extra green onions or fresh herbs like cilantro for added freshness.
Easy Egg Roll Soup proves that comfort food doesn’t have to be complicated or heavy. With one pot, simple ingredients, and bold flavors, this recipe delivers everything you love about egg rolls in a nourishing, cozy format. It’s fast enough for busy nights, flexible enough for different diets, and satisfying enough to become a repeat favorite.
If you’re looking for a soup that’s warm, savory, and packed with flavor—without deep frying or extra prep—this one checks every box. Once you try it, it’s hard not to come back to it again and again.
FAQs
1. Can I make this soup ahead of time?
Yes. It stores well and tastes even better after the flavors meld overnight.
2. Can I freeze egg roll soup?
Yes, freeze in airtight containers for up to two months. Thaw and reheat gently.
3. What can I use instead of coconut aminos?
Low-sodium tamari or soy sauce works if gluten and soy are not a concern.
4. Is this soup spicy?
Not by default. Spice is optional and easily adjusted with sriracha or chili flakes.
5. Can I use red cabbage instead of green?
Yes, though the color will be darker and slightly sweeter in flavor.
6. How do I make it vegetarian?
Use a plant-based ground alternative and vegetable broth.
Easy Egg Roll Soup delivers all the classic egg roll flavors in a cozy, one-pot soup. Quick, healthy, gluten-free, and perfect for busy weeknights.
