If you love egg rolls but want something easier and cozier, this Egg Roll Soup is for you. It has all the tasty flavors of an egg roll — savory ground pork, cabbage, garlic, ginger, and sesame — but in warm, slurpable soup form. You get all the comfort without the fuss of rolling or frying anything. It’s fast, filling, and just plain good.
What You’ll Need
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 5 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon black pepper
- 1 teaspoon sriracha (optional)
- 4 cups green cabbage, thinly sliced
- 1 cup shredded carrots
- 3 green onions, sliced
- 1 tablespoon sesame seeds (for garnish, optional)
Why I Love This Recipe
This soup came from a chilly night when I was craving takeout but had no energy to wait. I threw some ground pork in a pot, added the usual egg roll flavors, and bam — it hit the spot. Since then, it’s been on rotation for its simplicity and flavor punch.
- No deep frying or rolling
- Quick cleanup
- Feels like takeout, tastes even better
- Great for meal prep or leftovers
- Warms you up fast
Servings and Time
Servings: 4
Cook Time: 30 minutes
Macros (Per Serving – Approximate)
- Calories: 320
- Protein: 24g
- Carbs: 12g
- Fat: 20g
- Fiber: 3g
Why This Recipe Works (Quick Science)
The fat in the pork carries flavor and gives the soup body. Sautéing the onion, garlic, and ginger in sesame oil first builds a rich base, and the cabbage softens just enough without getting soggy. The vinegar balances the fat with acidity, and the soy sauce adds that deep umami punch. It’s a smart blend of texture and flavor in one pot.
Common Mistakes
- Overcooking the cabbage – Add it last so it stays tender, not mushy
- Skipping the sesame oil – This oil adds a toasty, nutty flavor that makes a big difference
- Using low-sodium broth without adjusting salt – You may need more soy sauce to make up for the flavor
- Cooking pork on high heat too fast – It needs time to brown for flavor
What to Serve With
- Steamed rice on the side
- Crispy wonton strips
- A simple cucumber salad
- Green tea or lemon water
FAQ
Can I make this vegetarian? Yes! Use plant-based ground meat and veggie broth.
Does it freeze well? It does. Just freeze before adding green onions and sesame seeds.
Can I make it spicier? Add more sriracha or red pepper flakes.
What if I don’t have sesame oil? Toasted peanut oil is a decent backup.
Can I use pre-shredded coleslaw mix? Absolutely. Just make sure it’s mostly cabbage.
Substitutions and Variations
- Swap ground pork with ground chicken or turkey
- Use low-sodium soy sauce if needed
- Add mushrooms or bell peppers for extra veg
- Top with a soft-boiled egg for more protein
- Try napa cabbage for a milder flavor
Make Ahead Tips
- Chop all the veggies ahead
- Mix garlic and ginger into one bowl for quick sauté
- Cook pork in advance and store in the fridge for up to 2 days
- Soup can be made fully and kept in the fridge for 4 days
Cooking Instructions
Step 1: Brown the Pork
In a large soup pot, heat 1 tablespoon sesame oil over medium heat. Add 1 pound ground pork and cook until fully browned, about 5–7 minutes. Use a spoon to break it into crumbles.
Step 2: Sauté Onion, Garlic, and Ginger
Add 1 small diced onion, 3 minced garlic cloves, and 1 tablespoon grated fresh ginger to the pot. Cook for 2–3 minutes until the onion softens and the mixture smells fragrant.
Step 3: Add Broth and Seasonings
Pour in 5 cups chicken broth. Stir in 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon black pepper, and 1 teaspoon sriracha (optional). Stir and bring to a gentle simmer.
Step 4: Add Cabbage and Carrots
Stir in 4 cups thinly sliced green cabbage and 1 cup shredded carrots. Simmer for 5–7 minutes until cabbage is tender but still has a bit of bite.
Step 5: Finish with Green Onion and Garnish
Turn off the heat. Stir in 3 sliced green onions. Ladle the soup into bowls and top with sesame seeds if you like.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat on the stove or microwave until hot
- Add a splash of broth or water if it thickens
- Freeze for up to 2 months without green onions
Conclusion
This egg roll soup is one of those recipes that’s almost too easy to be this good. It’s got comfort, flavor, and just enough crunch. If you make it, I’d love to hear how it turned out! Leave a comment or ask a question if you need help — I’ve made this one more times than I can count.
