Egg Roll Soup (Easy 30-Minute Recipe)
What Makes Egg Roll Soup So Good
Egg roll soup takes everything you love about crispy egg rolls — savory pork, ginger, garlic, cabbage, and soy sauce — and turns it into a warm, comforting bowl of soup you can make in 30 minutes. No deep frying, no wrappers to fold, and no extra carbs. Just all the flavor in a one-pot meal that is perfect for busy weeknights.
This recipe uses ground pork browned with sesame oil and aromatics, then simmered in chicken broth with shredded cabbage and carrots. The result is a savory, slightly spicy broth packed with tender vegetables and seasoned meat. It tastes like the inside of your favorite egg roll, but lighter and easier to make.
Key Ingredients for the Best Egg Roll Soup
Here is what you need to make this easy egg roll soup at home:
- Ground pork (1 pound) — the classic choice for authentic egg roll flavor. Ground chicken or turkey work as lighter alternatives.
- Sesame oil (1 tablespoon) — toasted sesame oil adds that signature egg roll aroma. Do not skip it.
- Coleslaw mix (2 cups) — a pre-shredded bag of cabbage and carrots saves you 15 minutes of chopping and gives the soup its signature texture.
- Onion, garlic, and fresh ginger — the aromatic base that builds layers of flavor in the broth.
- Chicken broth (4 cups) — use low-sodium broth so you can control the salt level with soy sauce.
- Soy sauce and rice vinegar — soy sauce adds umami depth while rice vinegar brightens the broth with a subtle tang.
- Sriracha (optional) — adds a gentle kick of heat. Start with 1 teaspoon and adjust to your spice preference.
How to Make Egg Roll Soup Step by Step
Step 1: Brown the pork. Heat sesame oil in a large pot over medium heat. Add the ground pork and cook for 5 to 6 minutes, breaking it into small crumbles with a wooden spoon until fully browned. Drain any excess fat if needed.
Step 2: Cook the aromatics. Add diced onion, minced garlic, and grated ginger to the pot. Stir and cook for 2 to 3 minutes until softened and fragrant.
Step 3: Add the broth and vegetables. Pour in the chicken broth and bring it to a simmer. Stir in the coleslaw mix and let it cook down. The cabbage will soften in about 10 minutes.
Step 4: Season and simmer. Add soy sauce, rice vinegar, and sriracha. Season with salt and pepper to taste. Let the soup simmer for another 5 to 10 minutes so the flavors meld together.
Step 5: Serve. Ladle the soup into bowls and top with sliced green onions, fresh cilantro, or crispy wonton strips for crunch.
Pro Tips for the Best Egg Roll Soup
Use toasted sesame oil, not regular. Toasted sesame oil has a deep, nutty flavor that is essential to getting that egg roll taste. Regular sesame oil is much milder and will not deliver the same result.
Do not overcook the cabbage. Add the coleslaw mix and simmer for only 10 to 15 minutes. Overcooked cabbage turns mushy and loses its texture. You want it tender but still slightly firm.
Make it heartier. Add cooked ramen noodles, rice noodles, or steamed white rice to turn this into a more filling main course.
Thicken the broth. For a thicker, richer soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 2 minutes of simmering.
Boost the toppings. Crispy fried wonton strips, toasted sesame seeds, a drizzle of chili oil, or a squeeze of fresh lime juice all make excellent finishing touches.
How to Store and Reheat Egg Roll Soup
Refrigerator: Store leftover egg roll soup in an airtight container for up to 4 days. The flavors actually get better overnight as the broth absorbs more seasoning.
Freezer: This soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat.
Reheating tip: Always reheat on the stovetop rather than the microwave for the best texture. Add a splash of broth or water if the soup has thickened too much in the fridge.
Frequently Asked Questions
Can I make egg roll soup with ground chicken or turkey?
Yes. Ground chicken or ground turkey both work well as lighter alternatives to pork. The flavor will be slightly milder, so you may want to add an extra splash of soy sauce or a pinch of five-spice powder.
Is egg roll soup gluten-free?
It can be. Replace regular soy sauce with tamari or coconut aminos to make it fully gluten-free. Skip the wonton strip topping or use gluten-free alternatives.
Can I make this soup in a slow cooker?
Yes. Brown the pork and aromatics on the stovetop first, then transfer everything to a slow cooker with the broth and seasonings. Cook on low for 4 to 6 hours or high for 2 to 3 hours. Add the coleslaw mix in the last 30 minutes so it does not overcook.
What is the difference between egg roll soup and egg roll in a bowl?
Egg roll in a bowl is a skillet dish with minimal broth — more like a stir-fry. Egg roll soup has a full savory broth base, making it more like a traditional soup. Both use the same core flavors.
Can I make egg roll soup vegetarian?
Yes. Replace the ground pork with crumbled firm tofu or extra vegetables like mushrooms and edamame. Use vegetable broth instead of chicken broth.
How do I make egg roll soup spicier?
Add more sriracha, a tablespoon of chili garlic sauce, or a pinch of crushed red pepper flakes. A drizzle of chili oil when serving adds heat without changing the broth flavor.
Can I add noodles to egg roll soup?
Yes. Cooked ramen noodles, rice vermicelli, or egg noodles all work great. Cook them separately and add to the bowl when serving so they do not get mushy from sitting in the broth.
What sides go well with egg roll soup?
Steamed jasmine rice, crispy wonton strips, a simple cucumber salad, or pan-fried potstickers all pair well with this soup.
How long does egg roll soup last in the fridge?
Properly stored in an airtight container, it lasts 3 to 4 days in the refrigerator. The flavors actually improve the next day.
Can I double this recipe for a crowd?
Absolutely. Double all ingredients and use a large stock pot or Dutch oven. The cooking time stays the same — just make sure the broth comes to a full simmer before adding the vegetables.
Make Egg Roll Soup in Just 30 Minutes for a Delicious Meal!
Enjoy the comforting fusion of traditional egg rolls and warm soup in this delightful Egg Roll Soup recipe. Packed with vegetables and protein, this savory soup is easy to prepare and perfect for a quick and satisfying meal.
Ingredients
- 1 pound ground pork
- 1 tablespoon sesame oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups chicken broth
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sriracha (optional, for heat)
- Salt and pepper to taste
Directions
- In a large pot, heat sesame oil over medium heat. Add ground pork and cook until browned, breaking into small pieces.
- Add diced onion, garlic, and ginger to the pot. Cook until vegetables are softened and fragrant.
- Pour in chicken broth, bring to a simmer, and add coleslaw mix. Stir well to combine.
- Stir in soy sauce, rice vinegar, and sriracha. Season with salt and pepper. Let simmer for 10-15 minutes.
- Adjust seasonings if needed. Serve hot, garnished with green onions or cilantro.
