If you're in the mood for something warm, hearty, and absolutely packed with flavor, this easy one-pot egg roll soup with green onions and ginger is about to become your new go-to favorite. Inspired by all the best parts of traditional egg rolls—savory ground pork, crunchy cabbage, aromatic garlic and ginger—this soup is a deconstructed version of a classic, made into a wholesome bowl of comfort. It’s a low-fuss recipe that captures everything you love about egg rolls, all in one steaming pot. Perfect for cold nights, quick weeknight dinners, or when you're craving something cozy yet healthy.
Whether you're exploring new egg roll ideas, looking for clean eating options, or just love diving into different soups and stews, this dish is a winner. Plus, it’s ideal for fans of ground pork soup recipes who want something nourishing but exciting.
One-Pot Egg Roll Soup with Green Onions and Ginger
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American, Chinese
Large soup pot or Dutch oven A 5-6 quart pot is perfect for holding all the ingredients comfortably.
Wooden Spoon or Spatula For browning the ground pork and stirring the soup.
Sharp knife and cutting board For prepping your veggies.
Measuring cups and spoons
Soup ladle For serving generous portions.
Alternative If you prefer a slow-cooked flavor without the hands-on time, this recipe can easily be adapted to a crock pot for a set-it-and-forget-it egg roll soup crock pot version.
Protein and Aromatics
- 1 lb ground pork – The classic meat used in most egg roll filling recipes; it adds a rich savory depth.
- 4 cloves garlic minced – A must for any flavorful broth.
- 2 tablespoons fresh ginger grated – Bright, spicy, and warming.
- 1 tablespoon soy sauce – Adds umami and saltiness.
- 1 tablespoon sesame oil – For that signature toasted flavor.
Vegetables
- 1 medium yellow onion diced
- 1 cup shredded carrots – Adds sweetness and color.
- 4 cups green cabbage thinly sliced – Replicates that crisp egg roll texture.
- 1/2 cup green onions chopped (divided) – Some for cooking, some for garnish.
Broth
- 6 cups chicken broth low sodium if preferred
- 1 tablespoon rice vinegar – A little acid for balance.
- Salt and pepper to taste
Optional Add-Ins
- 2 beaten eggs – For a nod to eggdrop soup recipes you can swirl these in at the end for extra richness.
- Red pepper flakes or sriracha – If you want to add some heat.
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 until browned and no longer pink, about 5–7 minutes. As it cooks, season with a pinch of salt and pepper. Once fully cooked, drain excess fat if needed.
Step 2: Add Aromatics
Add the diced onion, garlic, and ginger to the pot with the pork. Sauté for about 3–4 minutes until fragrant and the onions begin to soften.
Step 3: Build the Soup Base
Stir in the soy sauce, sesame oil, and rice vinegar. Pour in the chicken broth and bring the mixture to a gentle boil.
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 not mushy. Toss in half of the chopped green onions now to let them soften slightly in the broth.
Step 5: Optional Egg Swirl (Egg Drop Style)
If you're a fan of easy eggs or enjoy the silky texture of eggdrop soup, this is your moment. Slowly drizzle in the beaten eggs while stirring the soup in a circular motion. The eggs will cook instantly and form delicate ribbons.
Step 6: Final Seasoning and Serve
Taste the soup and adjust salt, pepper, or soy sauce if needed. Ladle into bowls and top with remaining green onions. Add a drizzle of sriracha for heat or a sprinkle of red pepper flakes for a spicier kick.
Pairings
This egg roll soup is a meal on its own, but if you're feeling like rounding it out, here are some pairing ideas:
1. Crispy Wonton Strips
Bake or fry wonton wrappers for a crunchy topper that mimics the shell of a traditional egg roll.
2. Steamed Rice or Cauliflower Rice
For a heartier dinner, serve the soup over rice. To keep it low carb, opt for cauliflower rice—ideal if you're going for a low carb egg roll soup vibe.
3. Asian-Inspired Slaw
A side of crisp sesame slaw with cucumber, radish, and a light vinaigrette adds freshness to this warm dish.
4. Simple Asian Greens
Sautéed bok choy, snow peas, or Chinese broccoli in garlic and oil would be a great complement without competing for flavor.
Frequently Asked Questions
1. Can I use another type of meat besides ground pork?
Yes! While ground pork is traditional in many eggroll soup and egg roll filling recipes, you can easily substitute ground chicken, ground turkey, or even plant-based crumbles for a vegetarian version.
2. What’s the best cabbage to use in egg roll soup?
Green cabbage is the classic choice, but you can use Napa cabbage or even a mix of green and purple for color. Just avoid red cabbage alone, as it can discolor the broth.
3. Can this be made in a slow cooker?
Absolutely. To make a crock pot egg roll soup, brown the ground pork first in a skillet, then transfer everything to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Add the egg at the end if using.
4. Is this recipe freezer-friendly?
Yes, but freeze without the egg swirl for best texture. When reheating, you can add fresh egg ribbons, if desired. The vegetables may soften slightly upon reheating, but the flavors remain fantastic.
5. Is this soup considered healthy or clean eating?
This soup fits beautifully into a clean eating lifestyle. It's full of lean protein, veggies, low in carbs, and free of processed additives. It's an excellent choice for those avoiding gluten or sugar, and it's keto-friendly too.
