I have to admit, I never thought a soup could taste just like my favorite egg rolls—until I made this One-Pot Egg Roll Soup Recipe! The flavors of cabbage, pork, and a hint of sesame meld together so perfectly, it’s like a warm hug in a bowl.

I love how fast it comes together, and it’s perfect for weeknight dinners or even meal prep. After making it a few times, I discovered some tweaks that make it even more flavorful.

Let me walk you through my favorite version! You can also enjoy similar comforting breakfast ideas like the sweet potato breakfast skillet recipe for a cozy start to your day.

Ingredients

Here’s everything you need to make this delicious soup, along with tips to make each ingredient shine:

1 pound ground pork – I like using fresh, not frozen, for the best flavor. You can swap with chicken or mushrooms for a lighter version.
2 tablespoons olive oil – Helps brown the meat and brings out flavor.
1 medium white onion, diced – Adds sweetness and depth; fresh onions always taste better than pre-chopped.
2 medium carrots, peeled and diced – I like to cut them small so they cook evenly.
3 cloves garlic, minced – Fresh garlic gives a punchy aroma; avoid pre-minced jars.
1 small green bell pepper, diced – Adds color and subtle sweetness.
3 cups shredded cabbage – Napa cabbage works best for a tender bite; avoid frozen.
4 cups chicken or vegetable broth – Low-sodium broth lets you control the saltiness.
2 tablespoons soy sauce – Use naturally brewed for a richer umami flavor.
1 tablespoon rice vinegar – Balances the richness with a tangy note.
1 teaspoon sesame oil – Stir in at the end for that signature nutty aroma.
1 teaspoon freshly grated ginger – Brightens up the soup; powdered ginger is fine in a pinch.
Optional: crispy wonton strips or fried egg roll wrappers – Adds crunch, just before serving.

Note: several servings

Variations

This soup is extremely flexible, and I love experimenting with:

Dairy-free: Naturally, this recipe contains no dairy, so it’s already safe.
Protein swap: Ground chicken, turkey, or tofu works well.
Veggie boost: Mushrooms, snap peas, or bok choy can enhance flavor.
Low-sodium: Reduce soy sauce and use homemade or low-sodium broth.
Extra spice: Add a pinch of red pepper flakes or a drizzle of sriracha. You might also enjoy starting your day with a berry blast smoothie with flaxseed recipe as a refreshing and nutritious companion to your meals.

Cooking Time

I always like to know exactly how long I’ll be in the kitchen:

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Here’s what I used and why each tool is helpful:

Large pot or Dutch oven – For browning meat and simmering the soup.
Cutting board and sharp knife – Essential for chopping veggies evenly.
Wooden spoon – Perfect for stirring without scratching your pot.
Measuring cups and spoons – Ensures flavor balance.

How to Make One-Pot Egg Roll Soup Recipe?

Prepare the Ingredients

I start by washing, peeling, and chopping all my veggies. The smaller the pieces, the quicker they cook and release flavor. I also measure out my liquids so everything is ready to go.

Brown the Meat

In my large pot, I heat olive oil and cook the ground pork until golden. Browning builds flavor, and I like to drain excess fat for a lighter soup.

Sauté Veggies and Aromatics

Next, I add onions, carrots, garlic, and bell peppers. Cooking until slightly soft releases their sweetness, which makes the broth richer.

Add Cabbage and Broth

I stir in shredded cabbage, then pour in chicken broth. The cabbage wilts down and absorbs the savory flavors beautifully.

Season and Simmer

Soy sauce, rice vinegar, sesame oil, and grated ginger go in next. I simmer the soup for about 15 minutes so all the flavors meld together.

Finish and Serve

Just before serving, I sprinkle crispy wonton strips on top. It gives that perfect crunch, reminiscent of classic egg rolls.

Additional Tips for Making This Recipe Better

From my experience, these tweaks take the soup to the next level:

I always use fresh ginger instead of powdered; the aroma is unbeatable.
Letting the soup simmer uncovered for a few minutes intensifies flavor.
I sometimes add a splash of sesame oil at the end, not during cooking, for a more fragrant finish.
If I want extra protein, I mix in cooked shrimp or tofu cubes.

How to Serve One-Pot Egg Roll Soup Recipe?

I love serving this soup in deep bowls, garnished with:

Chopped green onions for freshness and color.
A few fried wonton strips for texture contrast.
Optional drizzle of sriracha or chili oil for a kick.

It looks vibrant and tastes just as good as it looks!

Nutritional Information

Here’s a rough breakdown per serving (based on 6 servings):

Calories: ~220 kcal
Protein: 14g
Carbohydrates: 12g
Fat: 13g

This makes a light yet satisfying meal.

Make Ahead and Storage

Storing

I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually get better after sitting overnight.

Freezing

This soup freezes well. I pour it into freezer-safe containers and it keeps for up to 2 months.

Reheating

I gently reheat on the stove over medium heat, adding a splash of broth if it thickens too much.

Why You’ll Love This Recipe?

Here’s why I keep making this soup:

Quick and easy: Ready in just 35 minutes, perfect for busy nights.
Highly customizable: You can swap proteins or veggies effortlessly.
Deliciously comforting: Brings all the classic egg roll flavors into a cozy bowl.
Great for meal prep: Keeps well in the fridge or freezer without losing taste.
Kid-friendly: Mild yet flavorful, a win with picky eaters.

Ash Tyrrell