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One—pot egg roll soup is my weeknight hero for when I crave something cozy and full of flavor without spending hours in the kitchen. This soup captures the spirit of classic egg rolls but skips the deep frying for a lighter bowl that is every bit as comforting and satisfying.
I made this for a chilly evening when everyone wanted takeout but I wanted something homemade. Now it is my top pick for family movie night because everyone raves about it.
Ingredients
- Ground pork: Brings classic egg roll flavor but you can use chicken or turkey for a lighter version. Look for meat that is fresh and pink with no off smell.
- Onion: Adds sweetness and depth. Choose yellow or white onions that feel heavy and have shiny skin.
- Garlic and fresh ginger: Offer that signature aromatic kick. Use plump garlic cloves and firm ginger with smooth skin.
- Chicken broth: Creates a rich and comforting base. Go for low sodium for better control of saltiness.
- Shredded cabbage: Is hearty and adds crunch. Green cabbage works best and should be free of wilted leaves.
- Carrots: Add a touch of sweetness and color. Look for firm bright orange carrots.
- Green onions: Freshen up each spoonful. Use both the green and white parts if you like.
- Soy sauce or tamari: For savory depth. Opt for a naturally brewed bottle for full flavor.
- Rice vinegar: Brings balance and a hint of tang. Unseasoned rice vinegar has a cleaner taste.
- Sesame oil (optional): For toasty nuttiness. Choose pure toasted sesame oil to finish the soup.
- Salt and pepper: Make all the flavors pop. Freshly cracked black pepper is best.
- Crushed red pepper flakes: If you want gentle heat
Instructions
- Brown the Meat:
- Cook ground pork in a large heavy-bottomed pot over medium-high heat until it is browned and crumbly breaking up any larger pieces with your spoon as it cooks. Take your time here so every bit gets color and richness.
- Build the Aromatics:
- Add the diced onion minced garlic and grated ginger right to the browned meat. Sauté gently for three to four minutes until the kitchen smells fragrant and the onion turns translucent and just starts to caramelize.
- Simmer the Broth:
- Pour in the chicken broth bringing everything to a gentle simmer. Use your spoon to scrape up any flavorful bits from the bottom of the pot so they melt into the broth.
- Add the Veggies and Seasonings:
- Stir in the shredded cabbage thinly sliced carrots soy sauce rice vinegar and a drizzle of sesame oil if you choose. Mix well and let the soup simmer uncovered for ten to fifteen minutes so the vegetables become tender but still have a bit of bite.
- Finish and Serve:
- Sprinkle in the sliced green onions and season with salt and black pepper to taste. Finish with more green onions or a pinch of crushed red pepper flakes if you want a spicy topping. Ladle into bowls and serve steaming hot.
I always get extra excited about the ginger in this recipe. Nothing warms me up faster than that fresh ginger zing in every bite. My kids love piling on the green onions which makes dinner full of laughs and bright bowls.
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to three days. When reheating do it gently on the stove so the veggies stay tender and do not get mushy. If you know you will freeze some portion leave out the green onions and add them fresh after reheating for the best flavor.
Ingredient Substitutions
Swap ground pork for ground chicken turkey or even crumbled tofu if you want a vegetarian version. Tamari works great for a gluten free soup and you can use whatever mild vinegar you have on hand in place of rice vinegar. Napa cabbage can be a nice swap for green cabbage if that is what you have.
Serving Suggestions
Try topping each bowl with crispy wonton strips for crunch. This soup is perfect with steamed rice spooned in for a little extra heartiness or serve it with an Asian inspired salad on the side for a lighter meal.
Cultural Note
Egg roll soup is inspired by the flavors of Chinese American egg rolls reimagined in a bowl. This dish captures all the best parts of those takeout favorites without the work of wrapping or deep frying and brings a bit of takeout nostalgia to your home kitchen.
Seasonal Adaptations
Use thinly sliced kale or spinach when cabbage is not in season. Add a handful of snow peas or baby bok choy in spring. Swirl in chili crisp or sriracha for winter warmth.
Success Stories
I have served this soup to guests who never guessed how simple it is. One friend now calls it her weeknight secret weapon and sends me photos every time she makes it. Even picky eaters rarely leave a drop.
Freezer Meal Conversion
Let the cooked soup cool fully before pouring into freezer safe containers. Leave some headspace as it will expand as it freezes. Defrost in the refrigerator and reheat slowly on the stovetop for lunch or a fast dinner.
This soup is proof that comfort food can be fresh and quick. Try it once and you will want it in your weeknight rotation year round.
Recipe FAQs
- → Can I use ground chicken or turkey instead of pork?
Yes, ground chicken or turkey both work well for this soup and keep it lighter yet flavorful.
- → How do I add more spice to the soup?
Stir in crushed red pepper flakes or a dash of hot sauce for extra heat to suit your preference.
- → Can this be made vegetarian?
Substitute the pork with plant-based crumbles and swap chicken broth for vegetable broth for a vegetarian version.
- → What is the best way to serve this soup?
Serve hot, garnished with extra green onions or a splash of sesame oil for added aroma and flavor.
- → Can I make this ahead for meal prep?
Yes, this soup keeps well in the fridge for up to 4 days and the flavors deepen over time. Reheat before serving.