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Easy One-Pot Egg Roll Soup Recipe
Ash Tyrrell

Easy One-Pot Egg Roll Soup Recipe

I recently made this egg roll soup on a busy evening, and honestly, it surprised me how comforting and flavorful it turned out. It has everything I love about egg rolls—savory meat, crunchy cabbage, and that garlicky, gingery aroma—but without the frying. I found it incredibly easy to throw together in one pot, which made cleanup a breeze. The broth soaks up all the flavors beautifully, making every spoonful satisfying
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb ground pork or ground chicken/turkey – pork gives the most authentic flavor, but leaner meats work great too
  • 1 tablespoon sesame oil – adds a rich nutty aroma essential for that egg roll taste
  • 1 small onion diced – builds a flavorful base
  • 3 cloves garlic minced – fresh garlic enhances the depth of flavor
  • 1 tablespoon fresh ginger grated – don’t skip this; it brings warmth and authenticity
  • 4 cups green cabbage shredded – fresh cabbage works best for texture and taste
  • 1 cup carrots shredded – adds sweetness and color
  • 4 cups chicken broth – use low-sodium to control salt levels
  • 2 tablespoons soy sauce – provides that classic umami flavor
  • 1 teaspoon rice vinegar – balances the richness with a slight tang
  • 1 teaspoon chili paste or sriracha optional – for a subtle kick
  • 2 green onions sliced – for garnish and freshness
  • Salt and pepper to taste – adjust based on your preference

Method
 

  1. Start by heating sesame oil in a large pot over medium heat. Add the ground pork and cook until browned, breaking it apart with a spoon as it cooks. This step builds the base flavor of the soup.
  2. Once the meat is cooked, stir in the diced onion, garlic, and ginger. Let them cook for a few minutes until fragrant and softened. This is where the soup starts to smell amazing.
  3. Mix in the shredded cabbage and carrots, stirring well to combine. Let them cook slightly so they begin to soften but still retain a bit of crunch for texture.
  4. Add the chicken broth, soy sauce, and rice vinegar to the pot. Stir everything together and bring it to a gentle boil. This allows all the flavors to blend beautifully.
  5. Reduce the heat and let the soup simmer for about 10–15 minutes. This step helps deepen the flavors while ensuring the vegetables are tender but not mushy.
  6. Taste the soup and adjust salt, pepper, or spice levels as needed. Garnish with sliced green onions and a drizzle of chili sauce if desired before serving.

Notes

  • I like to use fresh ginger instead of powdered—it makes a noticeable difference in flavor
  • Don’t overcook the cabbage; I keep it slightly crisp for better texture
  • I sometimes add a splash of sesame oil at the end for extra aroma
  • If I want it richer, I use bone broth instead of regular chicken broth
  • I always taste before serving to adjust seasoning—it really matters