One-Pot Egg Roll Soup Recipe

Ash Tyrrell

One-Pot Egg Roll Soup Recipe

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.

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Prep Time 10

Cook Time 25

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
Next, I add onions, carrots, garlic, and bell peppers. Cooking until slightly soft releases their sweetness, which makes the broth richer.
I stir in shredded cabbage, then pour in chicken broth. The cabbage wilts down and absorbs the savory flavors beautifully.
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.
Just before serving, I sprinkle crispy wonton strips on top. It gives that perfect crunch, reminiscent of classic egg rolls.

Notes

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.