Top-down view of egg roll soup in a white Dutch oven with cabbage, ground pork, and green onions on a marble kitchen counter

Egg Roll Soup

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Let me just say it—there’s something magical about soup season. When the wind’s howling outside, the sky looks like it hit snooze for the day, and your socks barely stand a chance, a big steamy bowl of soup is the warm hug you didn’t know you needed. But today? We’re not making just any soup. We’re diving spoon-first into Egg Roll Soup. Yep, it’s like your favorite takeout egg roll got cozy in a bowl and decided to become comfort food royalty.This recipe is inspired by the ever-popular “egg roll in a bowl” craze, but we’re taking it a step further. We’re turning it into a brothy, ginger-laced, spoonable hug that checks all the boxes: paleo, Whole30, AIP, dairy-free, gluten-free, soy-free, low-carb—you name it. And it still tastes like your favorite Asian takeout dream. Let me show you how to whip up this weeknight wonder.

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Why You’ll Love This Egg Roll Soup

  • Budget-friendly ingredients that won’t break the bank
  • One-pot simplicity (your sink says thanks)
  • Ready in under 40 minutes—aka Netflix dinner companion
  • Loaded with flavor, not guilt
  • Friendly for Whole30, Paleo, AIP, Keto, gluten-free, and dairy-free diets
  • Great for meal prep and freezer stashing
  • Savory, gingery, umami-rich comfort food
Top-down view of a bowl of egg roll soup with cabbage, ground pork, and green onions on a marble surface with gold spoon and fresh scallions this recipe

The Ingredients You’ll Need

Here’s what you’ll need to bring this deconstructed egg roll magic to life:

Ground Pork — Rich, flavorful, and classic. Want it lighter? Swap in ground turkey or chicken. (Check out creative ways to cook ground chicken)

Cabbage — Fresh is best. Thinly sliced green cabbage gives you that satisfying slurp-worthy texture. Pre-cut bagged cabbage or coleslaw mix works in a pinch.

Carrots — Shredded is the way to go. You can buy them pre-shredded or use a food processor/grater.

Aromatics — That’s your yellow onion, fresh garlic, and a good chunk of ginger. Together, they make your kitchen smell like a dream.

Green Onions — Save these for topping. Adds freshness and a pop of color.

Broth — Chicken broth works great, or use vegetable broth to keep it plant-forward. Go for low-sodium so you control the seasoning.

Coconut Aminos — This soy sauce alternative brings umami without the soy. Perfect for paleo and Whole30.

Rice Vinegar — Just a splash brightens everything. For AIP, sub in lime juice.

Optional Heat — Love spice? Add chili crisp, Sriracha, or red pepper flakes.

How to Make Egg Roll Soup

This soup is basically a weeknight hero in a pot. Here’s how to make it:

  1. Brown the Meat — Heat a large pot or Dutch oven over medium heat. Toss in your ground pork. Break it up and let it brown, about 6–8 minutes. Get those crispy bits—they’re flavor gold.
  2. Add Aromatics — Add your chopped onion, garlic, and grated ginger. Sauté until everything smells amazing and your onion is translucent, about 4 minutes.
  3. Veggie Time — Stir in shredded carrots and sliced cabbage. Cook for 5 minutes until they just start to soften.
  4. Pour in Broth — Add the broth and coconut aminos. Give it a good stir, bring to a boil, then reduce to a simmer. Let it cook for 20–25 minutes.
  5. Final Touches — Stir in the rice vinegar (or lime juice) and green onions. Taste and adjust seasoning. More aminos? More ginger? A splash more broth? Go wild.
  6. Serve It Up — Ladle into bowls and top with extra green onions and a drizzle of hot sauce if you’re feeling spicy.

How to Slice a Whole Cabbage (Without Losing a Finger)

  1. Cut the cabbage in half through the stem.
  2. Cut each half into quarters.
  3. Slice out the core from each wedge.
  4. Lay flat and slice thinly into 1/4 to 1/2 inch strips.

Pro tip: A mandolin slicer will give you super even shreds, but a sharp knife works just fine.

Tips & Tricks

  • Add heat with sriracha, chili crisp, or red pepper flakes.
  • Short on time? Use pre-shredded carrots or a coleslaw mix.
  • Flavor tip: Don’t skip the fresh ginger—it gives the broth its signature kick.
  • Fresh cabbage > bagged for better bite and less sog.
  • Batch it up — This soup is meal prep heaven.

Storage and Reheating

Fridge: Store in a glass container for 3–4 days. The flavors get better with time.

Reheat: On the stovetop is best. Just warm gently—don’t boil it to death.

Freeze: Cools and freezes like a champ. Use freezer-safe containers and eat within 3 months.

Can’t get enough soup? Neither can we. Try these next:

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Top-down view of egg roll soup in a white Dutch oven with cabbage, ground pork, and green onions on a marble kitchen counter

Egg Roll Soup

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  • Author: Jake
  • Total Time: 40 minutes
  • Yield: 5 servings 1x
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Description

All the comfort of your favorite takeout egg roll—reimagined as a cozy, brothy, and ginger-kissed soup. It’s paleo, Whole30, AIP, dairy-free, gluten-free, and low-carb. A weeknight hero in a bowl!

Ingredients

Scale
  • 1 lb ground pork (or turkey/chicken)
  • 1 small head cabbage, sliced (about 6 cups)
  • 1 cup shredded carrots
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 6 cups chicken or vegetable broth (low-sodium)
  • 1/4 cup coconut aminos
  • 1 tablespoon rice vinegar (or lime juice for AIP)
  • 1/2 cup chopped green onions
  • Optional: sriracha, chili crisp, red pepper flakes

Instructions

  1. In a large pot, brown the ground pork over medium heat.
  2. Add onion, garlic, and ginger. Cook until fragrant.
  3. Add cabbage and carrots. Sauté 5 minutes.
  4. Pour in broth and coconut aminos. Simmer 20–25 minutes.
  5. Stir in vinegar and green onions. Adjust seasoning.
  6. Serve hot with optional toppings.

Notes

Use fresh cabbage for best texture. Skip chili heat for AIP. Store up to 3–4 days or freeze for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 336
  • Sugar: 2.5g
  • Sodium: 620mg
  • Fat: 24.8g
  • Saturated Fat: 8g
  • Unsaturated Fat: 16.8g
  • Trans Fat: 0g
  • Carbohydrates: 7.5g
  • Fiber: 1.7g
  • Protein: 20.4g
  • Cholesterol: 75mg

Did you make this recipe?

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Whether you’re meal-prepping for the week or whipping this up for a weeknight dinner, Egg Roll Soup is about to be your go-to. It’s warm, it’s cozy, and it’s everything we love about takeout without the mystery ingredients. Trust me—this one’s going in your regular rotation.

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