One-Pot Egg Roll Soup Recipe

I have to tell you, making this One-Pot Egg Roll Soup Recipe was such a game-changer for me! I love how it captures all the flavors of a classic egg roll without the hassle of frying. It’s warm, comforting, and surprisingly healthy.

I’ve made it multiple times for quick lunches and dinner, and it never disappoints. Plus, it’s so easy to throw together in just one pot. You can also enjoy similar cabbage preparations like Miso Butter Roasted Cabbage Wedges for an extra twist.

Ingredients

Here’s everything you need to make this cozy soup. I’ve included some tips on why each ingredient works best.

• 1 tablespoon toasted sesame oil – adds a nutty depth, don’t substitute with regular oil if you want authentic flavor.
• 1 lb ground chicken or pork (93% lean chicken works great) – lean meat keeps the soup light but flavorful.
• 1 yellow onion, diced – brings sweetness and aromatic depth to the broth.
• 3 garlic cloves, minced – fresh garlic is key; avoid pre-minced jars for better flavor.
• 1 tablespoon fresh ginger, grated – adds warmth and a subtle spicy kick.
• 3 large carrots, shredded – fresh carrots offer sweetness and texture; don’t use frozen.
• 5 cups green cabbage, thinly sliced (about 1/2 small head) – provides crunch and balances the richness. You can also enjoy similar recipes like Roasted Cabbage with Yogurt Sauce for a tangy alternative.
• 6 cups reduced-sodium chicken stock – lower sodium lets you control the seasoning.
• 1 tablespoon reduced-sodium soy sauce – enhances umami without overpowering.
• 2 tablespoons fish sauce (optional) – adds depth, but skip if you prefer a milder taste.
• 1/2 tablespoon rice wine vinegar – brightens the flavors with a subtle tang.
• Green onion, chili crisp, and crispy wonton strips for serving – optional garnishes that take it to the next level.

Note: serves 4

Variations

You can tweak this soup to fit your dietary needs or flavor preferences:

• Dairy-free – already dairy-free, just ensure toppings like chili crisp or wonton strips are also dairy-free.
• Gluten-free – swap soy sauce for tamari, and use gluten-free wonton strips.
• Extra spicy – add a teaspoon of sriracha or more chili crisp for a bold kick.
• Hearty version – stir in cooked rice or noodles for a filling meal.

Cooking Time

Here’s a quick overview of the time commitment:

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment You Need

• Dutch oven or large soup pot – for even cooking and easy stirring.
• Wooden spoon or meat masher – helps break up ground meat.
• Grater – for fresh ginger and optional garnishes.
• Knife and cutting board – for chopping vegetables efficiently.

How to Make One-Pot Egg Roll Soup Recipe

Step 1: Sauté aromatics

Heat sesame oil over medium heat in your pot. Add diced onion, minced garlic, and grated ginger. Stir occasionally for about 5 minutes until everything is fragrant.

Step 2: Cook the meat

Add your ground chicken or pork to the pot. Break it up with a wooden spoon or meat masher until it’s just cooked through. This keeps the meat tender and flavorful.

Step 3: Add vegetables and liquids

Mix in cabbage, shredded carrots, chicken stock, soy sauce, fish sauce, and rice wine vinegar. Bring to a boil, then cover and reduce heat to medium-low for 10–15 minutes.

Step 4: Finish and serve

Taste and adjust seasoning if needed. Serve hot with green onions, chili crisp, and crispy wonton strips on top. Your soup is ready to enjoy!

Additional Tips for Making this Recipe Better

I’ve tried a few tweaks that really elevate this soup:

• I always shred carrots by hand for better texture; pre-shredded can get soggy.
• Adding fish sauce slowly helps me control the depth of flavor without overpowering.
• I sometimes toss in a handful of cooked rice for extra heartiness on busy nights.
• If I want more crunch, I toast the cabbage slightly before adding it to the broth.

How to Serve One-Pot Egg Roll Soup Recipe

Presentation can make this simple soup feel special:

• Ladle into colorful bowls to brighten the table.
• Garnish with sliced green onions and a drizzle of chili crisp.
• Sprinkle crispy wonton strips just before serving for a crunchy texture contrast.

Nutritional Information

Here’s a snapshot of what you’re getting per serving:

• Calories: ~250
• Protein: 23g
• Carbohydrates: 12g
• Fat: 12g

Make Ahead and Storage

Storing

Keep the soup in an airtight container in the fridge for up to 3 days.

Freezing

This soup freezes well; store in freezer-safe containers for up to 2 months.

Reheating

Reheat gently on the stovetop over medium heat. Add a splash of chicken stock if it’s too thick.

Why You’ll Love This Recipe?

Here’s why this soup is a must-try:

• Quick and easy – I can have dinner ready in under 30 minutes.
• One-pot convenience – minimal cleanup, maximal flavor.
• Flexible ingredients – swap meats or add veggies to suit your taste.
• Comforting and healthy – hits all the cozy soup cravings without being heavy.
• Kid-friendly – mild but flavorful, perfect for the whole family.