If you love the flavors of your favorite takeout egg rolls but want a cozier, lighter spin, you’ll absolutely fall for Egg Roll Soup. This one-pot wonder takes everything crave-worthy about egg rolls—savory pork, crunchy cabbage, zesty aromatics—and transforms it into a steamy, flavorful bowl of comfort you’ll want to curl up with any night of the week. It’s a fast, healthy, and endlessly flexible recipe you can personalize to fit every craving, and it manages to be both light and incredibly satisfying at the same time.
Ingredients You’ll Need
Each ingredient in this Egg Roll Soup is handpicked for its punch of flavor or the texture it brings, creating a cozy, satisfying bowl with every spoonful. You won’t need anything fancy, just fresh staples you might already have waiting in your fridge or pantry.
- Sesame oil: Adds nutty richness and sets the foundation for authentic egg roll flavor.
- Ground pork (or chicken/turkey): The heart of the soup, packed with protein and loads of savory goodness—feel free to substitute for a lighter option!
- Onion: Brings sweetness and depth, balancing the soup’s savory base.
- Garlic: Adds robust, aromatic flavor you’ll notice in every bite.
- Fresh ginger: Gives the soup a signature zing and warming spice.
- Chicken broth: The soul of the soup—choose a rich, high-quality broth for the best flavor.
- Soy sauce: Delivers classic umami and brings everything together—swap for tamari to keep things gluten-free.
- Rice vinegar: Adds a delicate tang that brightens up the broth.
- Sriracha (optional): Offers a gentle kick, perfect if you like a little heat.
- Coleslaw mix (shredded cabbage and carrots): It’s effortless and saves tons of prep—gives that familiar egg roll crunch!
- Extra shredded carrots (optional): For a little extra color and sweetness.
- Green onions: Finish with a lovely fresh bite and burst of color.
- Salt and pepper: The final touch to balance and highlight all those amazing flavors.
How to Make Egg Roll Soup
Step 1: Brown the Pork
Heat your sesame oil in a big, cozy soup pot set over medium heat. Crumble in the ground pork and cook for 5 to 7 minutes, stirring and breaking it up as it browns. You’re looking for nicely golden, bite-sized bits—the irresistible start of any great Egg Roll Soup.
Step 2: Soften the Onion
Add your diced onion right into the pot with the pork. Let it cook for another 2 to 3 minutes, stirring occasionally, until it turns translucent and starts to sweeten. This step coaxes out an extra layer of depth.
Step 3: Add Garlic and Ginger
Now for that magic egg roll aroma! Stir in the minced garlic and grated fresh ginger. Let them cook for about a minute, just until they release their fragrance and infuse the pork and onion with warm, savory notes.
Step 4: Pour in Broth and Seasonings
Time for the broth: Gently pour in your chicken broth, then stir in the soy sauce, rice vinegar, and sriracha (if you’re in the mood for a little heat). Bring everything up to a gentle simmer so flavors start melding together.
Step 5: Add Veggies and Simmer
Stir in the bag of coleslaw mix and any extra shredded carrots if you’re using them. Let your Egg Roll Soup simmer for another 5 to 7 minutes—just until the vegetables are tender but still vibrantly colorful.
Step 6: Finish and Serve
Season the soup with salt and pepper to taste, then stir in the green onions for a burst of freshness right before serving. Ladle your piping hot Egg Roll Soup into bowls and dive in!
How to Serve Egg Roll Soup
Garnishes
No bowl of Egg Roll Soup is complete without a sprinkle of fresh green onions or maybe a handful of crispy wonton strips on top for that signature crunch. For an extra treat, add a soft-boiled egg or a sprinkle of toasted sesame seeds to make it even more special.
Side Dishes
This soup is hearty enough to stand alone but pairs beautifully with a simple side of steamed rice, crunchy Asian-inspired slaw, or even homemade scallion pancakes if you want to get a little extra fancy at dinnertime.
Creative Ways to Present
Try serving Egg Roll Soup in oversized mugs for cozy lunches, or set out bowls with a DIY toppings bar: think extra sriracha, crispy fried onions, and fresh cilantro. For family meals, let everyone customize their own bowl for a fun, interactive dinner experience.
Make Ahead and Storage
Storing Leftovers
If you have extra Egg Roll Soup, let it cool to room temperature and then store it in an airtight container in the fridge. The flavors meld even more overnight, making your leftovers taste just as wonderful the next day—sometimes even better!
Freezing
This soup freezes surprisingly well. Let it cool completely, transfer to freezer-safe containers, and stash in the freezer for up to two months. When you need a quick, homemade meal, just pull out a container and you’re halfway to comfort food heaven.
Reheating
For best results, reheat Egg Roll Soup gently on the stovetop over medium-low heat, stirring occasionally until hot. If reheating from frozen, thaw overnight in the fridge first. You can also microwave individual portions—just give it a good stir and a fresh sprinkle of green onions before enjoying.
FAQs
Can I make Egg Roll Soup vegetarian?
Absolutely! Just swap the ground pork for your favorite plant-based crumble or diced mushrooms, and use vegetable broth instead of chicken broth. You’ll still get all the classic egg roll flavor in every spoonful.
What’s the best way to add more protein?
Add a soft-boiled egg to each bowl for extra richness, or stir in cooked shrimp or tofu towards the end of cooking. Both are delicious additions that keep the soup hearty and satisfying!
Is this recipe gluten-free?
If you use tamari instead of traditional soy sauce, Egg Roll Soup is fully gluten-free—just double-check your chicken broth to be sure there are no hidden gluten ingredients.
Can I use pre-cut coleslaw mix?
Yes! Using bagged coleslaw mix is a fantastic shortcut and captures the perfect texture for this soup. If you prefer, you can also shred your own cabbage and carrots.
How can I make it spicier?
If you like a real kick, add extra sriracha to the broth, toss in a pinch of red pepper flakes, or even a splash of chili oil. Serve with sliced fresh jalapeños if you really want to turn up the heat!
Final Thoughts
If you’re looking for a speedy, cozy dinner with all your favorite egg roll flavors (minus the fuss and deep frying!), you simply have to try Egg Roll Soup. It’s the kind of recipe you’ll want in your weekly rotation, comforting enough for chilly nights but light enough for any time of year. Gather your ingredients, invite a friend or two, and discover just how deliciously easy homemade takeout-inspired soup can be!
Print
Egg Roll Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
Egg Roll Soup is a comforting and flavorful soup that captures all the taste of an egg roll without the wrapper. This easy-to-make soup is loaded with ground pork, vegetables, and Asian-inspired flavors, making it a perfect dish for a cozy night in.
Ingredients
For the Soup:
- 1 tablespoon sesame oil
- 1 pound ground pork (or ground chicken or turkey)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional for heat)
- 1 (14-ounce) bag coleslaw mix (shredded cabbage and carrots)
- ½ cup shredded carrots (extra, optional)
- 2 green onions, sliced
- Salt and pepper to taste
Instructions
- Cook the Meat: In a large pot, heat sesame oil over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon, about 5–7 minutes.
- Saute Aromatics: Add the diced onion and cook for another 2–3 minutes until softened. Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Simmer: Pour in the chicken broth, soy sauce, rice vinegar, and sriracha if using. Bring to a gentle simmer. Stir in the coleslaw mix and additional carrots if desired. Cook for 5–7 minutes, or until the vegetables are tender.
- Season and Serve: Season with salt and pepper to taste. Stir in the sliced green onions just before serving. Serve hot.
Notes
- For a low-carb option, use all cabbage and skip extra carrots.
- You can top with crispy wonton strips for crunch or add a soft-boiled egg for extra protein.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1½ cups
- Calories: 310
- Sugar: 5g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
