Egg Roll Soup brings everything you crave from your favorite takeout appetizer into one comforting bowl. This easy Egg Roll Soup recipe delivers savory pork, tender cabbage, fresh ginger, and rich broth in just 35 minutes. If you love classic egg rolls but want something lighter, faster, and perfect for busy weeknights, this soup checks every box. Plus, it fits beautifully into a Keto lifestyle and cooks in just one pot for effortless cleanup.
Story
The first time I made Egg Roll Soup, I wanted all the savory depth of a crispy egg roll without the frying or wrappers. Instead of rolling and sealing, I simmered everything in a rich broth. The result felt surprisingly satisfying. Egg Roll Soup captures the essence of traditional egg rolls — seasoned pork, tender Cabbage, aromatic garlic, and bold Asian Flavors — yet feels lighter and more nourishing.
Since then, Egg Roll Soup has become one of my most reliable weeknight meals. It cooks quickly, fills the kitchen with an incredible aroma, and requires minimal prep. Even better, it works as a flexible one-pot recipe. You can swap proteins, adjust the broth, or keep it low-carb. No matter how you prepare it, Egg Roll Soup always delivers deep flavor with very little effort.
Ingredients
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1 pound ground pork
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2 tablespoons olive oil
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1 medium white onion, peeled and diced
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2 medium carrots, peeled and diced
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3 cloves garlic, minced
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1 small green cabbage, chopped into bite-sized pieces
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6–8 cups chicken or vegetable stock
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2 teaspoons ground ginger
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1 teaspoon toasted sesame oil
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Salt, to taste
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Black pepper, to taste
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Optional toppings: toasted sesame seeds, thinly sliced green onions, fried egg roll wrappers or wonton strips
Step-by-Step Instructions
Preparing the Ingredients
Start by dicing the onion and carrots into small, even pieces so they cook evenly. Mince the garlic finely to release full flavor. Chop the cabbage into bite-sized strips, removing the tough core. Measure the broth, ginger, and sesame oil in advance. Preparing everything before heating the pot helps the cooking process move smoothly and keeps the vegetables vibrant instead of overcooked.
Cooking Instructions
Place a large stockpot over medium heat. Add the ground pork and cook for 5–6 minutes, breaking it apart as it browns. Once lightly browned, transfer the pork to a plate using a slotted spoon.
Add olive oil to the same pot, then stir in the onion. Sauté for about 5 minutes until softened. Add the carrots and garlic, cooking for another 2 minutes. Stir frequently to prevent burning.
Next, add the cabbage, broth, ginger, and the cooked pork. Stir everything together and bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and simmer for 15 minutes until the vegetables become tender.
Finally, stir in the toasted sesame oil. Taste the soup and season with salt and black pepper as needed. Serve warm with your preferred toppings
Tips for Perfect Results
Common Mistakes to Avoid
Do not overcook the cabbage. Simmer just until tender so it keeps a slight bite and fresh flavor. Avoid overcrowding the pot with too little broth. The cabbage releases moisture as it cooks, so maintain enough liquid for balance. Also, drain excess grease from the pork to prevent the broth from becoming heavy.
Pro Tips for Better Flavor
Use high-quality stock for deeper flavor. Fresh ginger adds brighter notes than pre-ground varieties. If you prefer extra richness, choose pork sausage instead of plain ground pork. For added texture, sprinkle crispy wonton strips on top right before serving. A squeeze of lime also adds subtle brightness that complements the savory broth beautifully.
Serving and Storage
How to Serve
Serve Egg Roll Soup piping hot in deep bowls. Garnish with sesame seeds and sliced green onions for contrast and freshness. For a heartier meal, pair it with steamed rice or enjoy it alone for a lighter Keto option. The layered flavors make it satisfying without needing additional sides.
How to Store Leftovers
Allow the soup to cool completely before transferring to airtight containers. Refrigerate for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through. For longer storage, freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Conclusion
Egg Roll Soup offers everything you love about traditional egg rolls without the extra work. It delivers bold seasoning, tender vegetables, and comforting broth in a quick, simple format. Because it cooks in one pot and adapts easily to different proteins, this recipe fits effortlessly into busy schedules. Try it once, and it may become your new favorite weeknight staple.
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Frequently Asked Questions
Can I make Egg Roll Soup with chicken instead of pork?
Yes. Ground chicken, shredded chicken, or even chicken sausage works beautifully in Egg Roll Soup. The cooking method stays the same. Simply substitute the protein and cook thoroughly before adding the broth and vegetables.
Is Egg Roll Soup Keto-friendly?
Egg Roll Soup fits well into a Keto plan because it contains low-carb vegetables and protein-rich ingredients. Skip wonton strips and serve without rice to keep the carb count minimal.
Can I freeze Egg Roll Soup?
Yes. Let the soup cool fully before placing it in freezer-safe containers. Freeze for up to three months. When ready to serve, thaw overnight in the refrigerator and reheat gently on the stovetop.
Print
Egg Roll Soup
- Total Time: 35 minutes
- Yield: 6–8 servings 1x
Description
Egg Roll Soup combines savory ground pork, tender cabbage, carrots, and bold Asian flavors in a comforting one pot meal that’s keto-friendly and ready in 35 minutes.
Ingredients
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 small green cabbage, chopped
- 6–8 cups chicken or vegetable stock
- 2 teaspoons ground ginger
- 1 teaspoon toasted sesame oil
- Salt to taste
- Black pepper to taste
- Optional: toasted sesame seeds
- Optional: sliced green onions
- Optional: fried egg roll wrappers or wonton strips
Instructions
- Brown the ground pork in a large stockpot over medium heat for 5-6 minutes, then transfer to a plate.
- Add olive oil and sauté onion for 5 minutes.
- Add carrots and garlic and cook for 2 minutes.
- Stir in cabbage, broth, ginger, and cooked pork.
- Bring to a simmer, reduce heat, cover, and cook for 15 minutes until vegetables are tender.
- Stir in sesame oil and season with salt and black pepper.
- Serve warm with desired toppings.
Notes
- Substitute ground chicken, sausage, shredded pork, or mushrooms for variation.
- For crispy topping, fry sliced egg roll wrappers in high smoke point oil until golden.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian