One-pot egg roll soup

One-pot egg roll soup is my go-to when I want all the savory flavors of crispy egg rolls without the deep frying. This deconstructed version gives you tender ground pork, crunchy cabbage, and aromatic ginger in a comforting broth that’s ready in just 40 minutes.

I discovered this recipe during a busy January when I was craving takeout but needed something lighter and more nourishing. The beauty of this one-pot egg roll soup is how it captures every element I love about egg rolls (the garlic, ginger, sesame notes) while being so much easier to make. It’s become my weeknight staple, especially on cold evenings when I need something warm and satisfying. The best part? Everything cooks in one pot, which means minimal cleanup and maximum flavor.

What You’ll Need for This One-Pot Egg Roll Soup

Let me walk you through the simple ingredients that make this one-pot egg roll soup so flavorful. I always use fresh ginger instead of powdered because it gives a much brighter, more authentic taste that really makes the soup special.

Protein and Aromatics:

• 1 lb ground pork (I prefer 80/20 for the best flavor and moisture)
• 4 cloves garlic, minced
• 2 tablespoons fresh ginger, grated (about a 2-inch piece)
• 1 tablespoon soy sauce (low sodium works great)
• 1 tablespoon sesame oil (don’t skip this – it adds authentic flavor)

Vegetables:

• 1 medium yellow onion, diced
• 1 cup shredded carrots (pre-shredded saves time)
• 4 cups green cabbage, thinly sliced (about half a small head)
• 1/2 cup green onions, chopped and divided

Broth:

• 6 cups chicken broth (I recommend low sodium so you can control salt)
• 1 tablespoon rice vinegar
• Salt and pepper to taste

Optional Add-Ins:

• 2 beaten eggs for egg drop style ribbons
• Red pepper flakes or sriracha for heat

Pro tip: If you can’t find fresh ginger, you can use 1 tablespoon of ginger paste, but fresh really does make a difference in this soup.

How to Make One-Pot Egg Roll Soup Step by Step

Step 1: Brown the Ground Pork
In a large soup pot over medium-high heat, add the ground pork and break it apart with a wooden spoon. Cook for 5 to 7 minutes until browned and no longer pink. You want to see some caramelization on the meat for deeper flavor. Season with a pinch of salt and pepper. If there’s more than 2 tablespoons of fat in the pot, drain the excess.

Step 2: Add Aromatics
Add the diced onion, minced garlic, and grated ginger to the pot with the pork. Saute for 3 to 4 minutes until fragrant and the onions turn translucent. The kitchen should smell amazing at this point. Don’t let the garlic burn or it will taste bitter.

Step 3: Build the Soup Base
Stir in the soy sauce, sesame oil, and rice vinegar. These ingredients will deglaze the pan and pick up all those flavorful brown bits from the pork. Pour in the chicken broth and bring the mixture to a gentle boil over medium-high heat.

Step 4: Add Vegetables
Once the broth is simmering, add the carrots and cabbage. Reduce heat to medium-low and let everything simmer together for about 15 minutes, or until the vegetables are tender but still have a slight bite. The cabbage should be soft but not falling apart. Toss in half of the chopped green onions (about 1/4 cup) now to let them soften slightly in the broth.

Step 5: Optional Egg Swirl (Egg Drop Style)
If you want to add eggs, slowly drizzle the beaten eggs into the simmering soup while stirring in a circular motion with a fork. The eggs will cook instantly and form delicate ribbons. This step is optional but adds extra protein and a silky texture.

Step 6: Final Seasoning and Serve
Taste the soup and adjust salt, pepper, or add more soy sauce if needed. Ladle into bowls and top with the remaining green onions. Add a drizzle of sriracha for heat or a sprinkle of red pepper flakes if you like spice.

What to Serve with One-Pot Egg Roll Soup

This soup is hearty enough to enjoy on its own, but these pairings make it even better.

Crispy Wonton Strips: The crunch contrasts perfectly with the tender vegetables and adds that classic egg roll texture you might be craving.

Steamed Jasmine Rice: If you want a more filling meal, a scoop of white rice or cauliflower rice makes this one-pot egg roll soup even more satisfying while keeping it low carb.

Asian Cucumber Salad: A light, tangy cucumber salad with rice vinegar and sesame seeds cuts through the richness of the pork and adds refreshing crunch.

Steamed Bok Choy: Simple steamed bok choy with a drizzle of soy sauce and sesame oil keeps the Asian-inspired theme going and adds more greens.

More Quick One-Pot Asian Soups

This One Pot Egg Roll Soup captures all the flavors of egg rolls in a comforting bowl with minimal cleanup. For more Asian dumpling soups, try the Thai Potsticker Soup, Thai Curry Dumpling Soup, or Asian Potsticker Soup. Looking for noodle options, the Slow Cooker Thai Chicken Noodle Soup offers hands-off convenience.

Pair with Sticky Garlic Chicken Noodles for a complete Asian-inspired dinner.

How to Store Your Egg Roll Soup

This one-pot egg roll soup keeps beautifully in the refrigerator for up to 3 days when stored in an airtight container. I recommend storing the soup without the egg ribbons if possible, as they can get a bit rubbery when reheated.

To reheat, warm the soup gently on the stovetop over medium heat for about 5 minutes until heated through. You can add fresh beaten eggs at this point if you skipped them earlier. Avoid microwaving on high power as it can make the pork tough.

Pro tip: This soup actually tastes even better the next day once all the flavors have melded together. You can freeze it for up to 3 months in freezer-safe containers, but definitely leave out the eggs if freezing.

Common Questions About One-Pot Egg Roll Soup

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