Paleo Egg Roll Soup

Paleo egg roll soup brings all the savory flavors you love from takeout egg rolls right into a cozy bowl, minus the fried wrapper. This gluten-free, soy-free version is perfect for cold nights when you want something warming and nourishing without spending too much time in the kitchen. I first made this when I was looking for a way to satisfy my egg roll cravings while staying compliant with my Whole30 plan.

This soup has become one of my favorite weeknight dinners because it comes together quickly and uses budget-friendly ingredients like ground pork and cabbage. The combination of ginger, garlic, and coconut aminos creates that familiar umami-rich flavor, while the tender cabbage and carrots add satisfying texture. Whether you’re following AIP, Whole30, or just want a healthier version of your favorite takeout, this paleo egg roll soup delivers comfort in every spoonful. It’s packed with vegetables, easy on your wallet, and tastes like you spent way more time cooking than you actually did.

What You’ll Need for This Soup

I always use coconut aminos instead of soy sauce to keep this recipe paleo-friendly and allergen-conscious. You’ll get that same savory depth without any gluten or soy. Here’s what goes into your pot:

• 1 lb ground pork (or substitute ground chicken for a lighter option)
• Salt and pepper to taste
• 2 tablespoons coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and grated
• 1 cup carrots, shredded
• 1 green cabbage, core removed and sliced into 1/4 to 1/2-inch strips
• 6 cups chicken broth (use homemade or high-quality store-bought)
• 2 tablespoons coconut aminos
• 1 tablespoon rice vinegar (or substitute lime juice if following AIP)
• 2 tablespoons green onion, chopped
• Optional: Sriracha to taste (omit for AIP compliance)

Pro tip: I prefer buying whole cabbage rather than coleslaw mix because you get better texture and fresher flavor. Pre-shredded carrots from the grocery store are a huge time-saver though, and I use them all the time when I’m in a hurry. Use a microplane or fine grater for the ginger to get the best flavor distribution.

How to Make This Paleo Egg Roll Soup

I recommend having all your vegetables prepped before you start cooking. This makes the process so much smoother and ensures everything cooks evenly. You’ll need a 5-6 quart pot for this recipe.

Step 1: Using a large pot over medium heat, brown the ground pork for 6-8 minutes, breaking it up with a wooden spoon as it cooks. The meat should be no longer pink and lightly browned. Lightly season with salt and pepper. If using fattier ground pork (80/20), drain excess fat before transferring the meat to a plate and setting aside.

Step 2: Melt the coconut oil in the same pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Saute for about 4 minutes, stirring frequently until the onion becomes translucent and the ginger and garlic become fragrant. Add the shredded carrots and saute for another 2-3 minutes to slightly soften them.

Step 3: Add the sliced cabbage strips to the pot and stir everything together for 2-3 minutes. The cabbage will start to wilt slightly but shouldn’t be fully cooked yet.

Step 4: Pour in the chicken broth, return the cooked pork to the pot, and add the coconut aminos. Stir everything well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes. You’ll know it’s ready when the cabbage is fully wilted and tender. Add the rice vinegar (or lime juice for AIP) at the very end and stir to combine.

Step 5: Taste and adjust the seasoning with additional salt and pepper as needed. Ladle the paleo egg roll soup into bowls and top with chopped green onions before serving.

Best Sides to Serve with Egg Roll Soup

This soup is hearty enough to stand alone, but pairing it with the right sides makes it even more satisfying.

Cauliflower Rice: A perfect paleo-friendly base that soaks up all the flavorful broth and adds extra volume to your meal without any grains. The mild flavor won’t compete with the bold ginger and garlic in the soup.

Crispy Sweet Potato Wedges: The natural sweetness balances the savory, umami-rich flavors of the paleo egg roll soup beautifully. Roast them with a little coconut oil and sea salt for a compliant side dish.

Simple Green Salad: A crisp salad with cucumber, radishes, and a citrus vinaigrette cuts through the richness of the soup and adds refreshing crunch. Perfect for lighter appetites.

Zucchini Noodles: Toss some spiralized zucchini right into your bowl for extra vegetables and a fun noodle-like texture that makes the soup even more filling.

More Veggie-Loaded Soups for Wholesome Meals

This paleo egg roll soup complements other vegetable-forward recipes that prioritize both flavor and nutrition. For plant-based variety, the Chickpea Tomato Soup brings Mediterranean flavors with earthy chickpeas and tangy fire-roasted tomatoes that satisfy without meat. When seeking dairy-free comfort, the One Pot Creamy Vegetable Soup delivers that velvety texture with nutritional yeast and tender vegetables in a silky broth.

For those who appreciate bold, hearty flavors similar to this egg roll soup, the Stuffed Pepper Soup offers protein-rich satisfaction with ground beef and bell peppers in a rich tomato base. These recipes work together beautifully for weekly meal planning, providing diverse flavors while keeping prep simple and nutrition on point.

Storing Your Leftover Soup

This paleo egg roll soup actually tastes even better the next day after all the flavors have had time to meld together. Store leftovers in a glass container in the refrigerator for 3-4 days. Make sure the soup has cooled to room temperature before sealing and refrigerating to prevent excess condensation.

For longer storage, you can freeze this soup for up to 3 months. I recommend using freezer-safe containers and leaving about an inch of space at the top for expansion. When you’re ready to enjoy it again, thaw overnight in the refrigerator.

Always reheat soup on the stovetop over medium-low heat rather than the microwave for the best texture and even heating. Stir occasionally and add a splash of chicken broth if it seems too thick after storage.

Your Egg Roll Soup Questions Answered

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