One-Pot Egg Roll Soup Recipe (Better Than Takeout!)

You know that moment when you’re craving Chinese takeout but don’t want to spend the money or feel guilty about the calories? Yeah, this soup is for those moments.

I came up with this recipe on a night when I was desperately craving egg rolls but didn’t want to deal with frying or ordering delivery. I thought, “What if I just threw all the egg roll fillings into a pot with some broth?” Turns out, that’s actually genius. Who knew?

My family loves this soup so much that it’s become our go-to “fake takeout” night meal. It’s got all the flavors we crave—that savory, slightly sweet, ginger-garlic goodness—without any of the guilt. Plus, it’s ready faster than the delivery guy would even show up.

Why You’ll Love This Recipe

All the flavor, none of the work – You get every single delicious element of an egg roll—the seasoned pork, crunchy cabbage, the ginger-garlic-soy combo—without rolling, wrapping, or deep frying anything. Just dump and simmer.

Ridiculously fast – Twenty minutes from start to finish. That’s probably faster than you could even find your takeout menus. This is speed cooking at its finest.

One pot = one mess – Everything cooks in a single pot, which means minimal cleanup. This is the kind of dinner that doesn’t leave you with a sink full of dishes.

Low-carb and keto-friendly – No wrappers, no rice, just pure egg roll filling goodness. If you’re watching carbs, this soup is basically made for you. High protein, low carb, totally satisfying.

Way healthier than takeout – You control the sodium, there’s no deep frying, and you’re loading up on vegetables. It’s the kind of healthy that doesn’t feel like a sacrifice.

Budget-friendly – Ground pork, cabbage, and a few aromatics. You’re making restaurant-quality soup for a fraction of the cost of actual takeout.

Ingredients with Key Notes

For the Protein:

• 1 lb ground pork – Traditional egg roll filling; 80/20 has the best flavor
• 1 tablespoon sesame oil – This is key for authentic Asian flavor; don’t skip it
• 1 teaspoon fresh ginger, minced – Fresh ginger >>> ground ginger here
• 3 cloves garlic, minced – Fresh is mandatory

The Vegetables:

• 1 small head green cabbage (about 6 cups shredded) – The star of the show; provides that classic egg roll crunch
• 2 medium carrots, shredded or julienned – Adds color and sweetness
• 4-5 green onions, sliced (white and green parts separated) – Use whites for cooking, greens for garnish
• 1 cup coleslaw mix (optional) – If you want to save time on shredding

The Flavorful Broth:

• 6 cups chicken broth – Low-sodium gives you control
• 3 tablespoons soy sauce – Use low-sodium if you’re watching salt; tamari for gluten-free
• 1 tablespoon rice vinegar – Adds that tangy brightness
• 1 tablespoon sesame oil – Yes, more sesame oil; it’s that important
• 1 teaspoon sriracha or chili garlic sauce – Optional but adds a nice kick

Seasonings:

• 1 teaspoon ground ginger – In addition to fresh for depth
• ½ teaspoon Chinese five-spice powder – This is what makes it taste authentically Chinese
• ¼ teaspoon white pepper – More traditional than black pepper for Asian soups
• Salt – To taste

For Serving:

• Extra sliced green onions – For freshness
• Sesame seeds – Toasted if you’re fancy
• Extra sriracha – For heat lovers
• Crispy wonton strips – If you’re not doing low-carb

Key Notes:

• Shred your cabbage into thin strips—it should look like coleslaw.
• Fresh ginger and garlic are non-negotiable. The jarred stuff doesn’t cut it here.
• Chinese five-spice powder is your secret weapon. It’s what makes this taste like actual egg rolls.

Step-by-Step Instructions

Step 1: Brown the Pork

Heat a large pot or Dutch oven over medium-high heat. Add one tablespoon of sesame oil and let it heat up for about 30 seconds—you’ll smell it when it’s ready.

Add the ground pork and break it up with a wooden spoon. Cook for about 5-6 minutes until it’s browned and no pink remains. Don’t drain the fat—that’s where all the flavor lives. If there’s an excessive amount, drain some, but keep about a tablespoon.

Step 2: Add the Aromatics

Toss in the minced ginger, garlic, and the white parts of the green onions. Sauté everything together for about 1-2 minutes until it smells absolutely incredible. Your kitchen should smell like your favorite Chinese restaurant right about now.

Stir constantly during this step—garlic and ginger burn fast, and burnt aromatics = bitter soup. We’re avoiding that.

Step 3: Add the Vegetables

Add your shredded cabbage and carrots to the pot. It’s going to look like a mountain of vegetables, but don’t worry—cabbage shrinks down dramatically as it cooks.

Stir everything together and let it cook for about 3-4 minutes, just until the cabbage starts to soften slightly. You want it to wilt a bit but still have some crunch.

Step 4: Build the Broth

Pour in the chicken broth, soy sauce, rice vinegar, the second tablespoon of sesame oil, and sriracha if you’re using it. Stir in the ground ginger, Chinese five-spice powder, and white pepper.

Bring everything to a boil over high heat, then reduce to medium-low and let it simmer for about 5-7 minutes. This gives all those flavors time to meld together beautifully.

Step 5: Season and Serve

Taste your soup and adjust the seasoning. You might want more soy sauce for saltiness, more rice vinegar for tang, or more sriracha for heat. Trust your taste buds here.

Ladle into bowls and top with sliced green onions, sesame seeds, and extra sriracha if you like it spicy. If you’re not watching carbs, crispy wonton strips on top are absolutely amazing and add that crispy egg roll texture.

Serving Suggestions

Classic style: Top with sliced green onions, toasted sesame seeds, and a drizzle of sriracha. Simple and perfect.

Add some crunch: Crispy wonton strips, chow mein noodles, or even crushed ramen (uncooked) add that satisfying crispy element that mimics the egg roll wrapper.

Make it a meal: Serve over cauliflower rice for a low-carb option, regular rice for more traditional vibes, or with Asian rice noodles if you want something heartier.

Extra protein: Add some cooked shrimp, diced chicken, or even tofu cubes to make it even more filling.

Side dishes: Pair with steamed edamame, cucumber salad with rice vinegar dressing, or pot stickers if you’re not worried about keeping it low-carb.

Spice it up: Have sriracha, chili oil, or sambal oelek on the table for people to customize their heat level. Everyone has different spice tolerances, right?

Storage Tips

Refrigerator: Let the soup cool completely, then transfer to an airtight container. It’ll keep in the fridge for 4-5 days. The cabbage will soften more as it sits, but honestly, I think it tastes even better the next day after the flavors have married.

Freezer: This soup freezes beautifully for up to 3 months. The cabbage texture changes slightly when frozen and thawed—it gets a bit softer—but the flavor is still amazing. Portion it into individual containers for easy grab-and-go lunches.

Reheating: From the fridge, warm it on the stovetop over medium heat, stirring occasionally. It might need a splash of broth or water if it’s thickened up. From frozen, thaw overnight in the fridge first, then reheat on the stove. Microwave works great for individual portions—just stir halfway through.

Pro tip: Store the toppings separately and add them fresh when serving. Green onions and sesame seeds taste way better when they’re fresh, not reheated.

Meal prep magic: This soup is perfect for meal prep. Make a big batch on Sunday and you’ve got lunches sorted for the week. The flavors actually intensify over time, which is a huge bonus.

Final Thoughts

Look, I love a good crispy egg roll as much as the next person, but sometimes you want all that flavor without the hassle (or the deep-fried calories). That’s exactly what this soup delivers.

This Easy Egg Roll Soup has become one of those recipes I make when I’m craving takeout but want to feel good about what I’m eating. It’s fast, it’s flavorful, and it hits that savory, satisfying spot that only good Asian food can hit.

So next time you’re about to order delivery, give this soup a try instead. Your wallet and your waistline will thank you, and honestly, it tastes better than most takeout anyway.

Now grab a spoon, dig in, and enjoy your guilt-free “takeout” night!

— Kip