Hearty One Pot Egg Roll Soup Recipe Easy and Delicious

There’s something magic about opening a takeout egg rollthat first crunch, the savory pork and cabbage, the faint sweetness of the wrapper. Now imagine all that flavor in a big, steaming bowl you can make in one pot. Hearty One Pot Egg Roll Soup brings every bit of that cozy, crave-worthy taste to your table with half the work and none of the deep frying.

I started testing this back in January 2019 after a farmers’ market haul left me with way too much green cabbage. Instead of another stir-fry, I tossed everything into broth with ground pork, ginger, and sesame oiland the kitchen smelled like my favorite Chinese restaurant within minutes. After tweaking the soy-to-vinegar ratio about a dozen times over the years, I finally nailed that sweet-tangy balance that makes each spoonful feel like comfort in a bowl.

Yesica Andrews

Hearty One Pot Egg Roll Soup Recipe Easy and Delicious

Enjoy a warm and fulfilling bowl of Hearty One Pot Egg Roll Soup that brings together ground pork, colorful vegetables, and fragrant spices for a comforting lunch or light dinner. This easy and delicious soup captures the flavors of your favorite egg rolls in a single pot, making it a perfect recipe for busy weeknights or meal prepping.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 tablespoon vegetable oil
• 1 pound ground pork or turkey
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups chicken or vegetable broth
• 2 cups coleslaw mix (or shredded cabbage and carrots)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon ground black pepper
• 2 green onions, sliced (for garnish)
• Optional: 1 cup cooked noodles (like rice noodles or ramen) for a heartier version

Method

 

1. Warm the vegetable oil in a large pot over medium heat.
2. Add the ground pork or turkey and cook, breaking it apart until it’s fully browned, about 5 to 7 minutes.
3. Mix in the diced onion, garlic, and grated ginger, cooking until the onion softens and becomes fragrant, around 2 to 3 minutes.
4. Pour in the broth and bring the soup base to a gentle simmer.
5. Add the coleslaw mix, stirring occasionally until the vegetables soften, about 5 minutes.
6. Combine soy sauce, sesame oil, rice vinegar, and black pepper in a small bowl, then stir this mixture into the pot.
7. Let the soup simmer gently for 5 to 10 more minutes to deepen the flavors.
8. If using noodles, fold them in right before serving to warm through.
9. Dish out the soup in bowls and sprinkle with sliced green onions as a finishing touch.

Notes

• Feel free to use any extra vegetables you have on hand to make this soup your own. Add a splash of sriracha if you like some heat. Store leftovers in an airtight container in the fridge for up to 4 days and reheat before eating. For a vegetarian twist, swap ground meat for plant-based crumbles and use vegetable broth. This recipe scales easily if you want to prepare a larger batch for meal prepping or feeding more people.

Why You’ll Love This Soup

This recipe captures everything you crave about egg rollssavory pork, tender cabbage, ginger, and sesamewithout the frying or fuss. You get all that takeout flavor in a single pot, ready in under 40 minutes, with real vegetables you can feel good about serving your family.

• One pot, zero hassle: Everything cooks together, so cleanup is a breeze.
• Cozy and filling: Ground pork and cabbage make it satisfying without feeling heavy.
• Flexible and forgiving: Swap turkey for pork, add noodles, or skip themit works every time.
• Perfect for meal prep: The flavor actually improves overnight, so make a double batch.

Key Ingredients You’ll Need

You’re looking at mostly pantry staples and a few fresh items you can grab at any grocery store. Ground pork brings richness, while coleslaw mix (shredded cabbage and carrots) gives you that classic egg roll crunch without any knife work. Fresh ginger and garlic are non-negotiablethey’re what make your kitchen smell like the best kind of comfort.

The magic trio of soy sauce, sesame oil, and rice vinegar creates that sweet-savory-tangy balance you remember from takeout. I learned years ago at a farmers’ market in Austin that fresh ginger makes all the differencethe pre-minced stuff just doesn’t have the same zing.

How It Comes Together

Start by browning your ground pork in vegetable oil until it’s nicely crumbled and goldenthis builds flavor from the bottom of the pot up. Once the meat is cooked through, toss in your diced onion, minced garlic, and grated ginger, letting them soften and perfume the kitchen for a few minutes.

Pour in your broth and bring everything to a gentle simmer, then stir in the coleslaw mix. It’ll look like a mountain at first, but it wilts down fastjust like fresh spinach. Whisk together your soy sauce, sesame oil, rice vinegar, and black pepper in a small bowl, then pour it into the pot and let the soup bubble away for another 5 to 10 minutes so all those flavors can meld.

If you’re adding cooked noodles, stir them in at the very end just to warm through. Ladle into bowls, top with sliced green onions, and you’re done.

Timing at a Glance

Tips for the Best Bowl

• Don’t skip the rest: Letting the soup sit off the heat for 5 minutes lets the flavors deepen and settle.
• Taste and adjust: If it needs more saltiness, add a splash more soy sauce. If it’s too salty, a squeeze of lime or extra rice vinegar brightens it right up.
• Want it spicy? Stir in a teaspoon of sriracha or a pinch of red pepper flakes when you add the sauce.
• Leftovers get better: The coleslaw soaks up the broth overnight, making each spoonful even more flavorful the next day.

How to Serve and Store

Serve your Hearty One Pot Egg Roll Soup piping hot, topped with plenty of sliced green onions for a fresh bite. If you want to make it heartier, ladle it over a nest of rice noodles or ramen in each bowl. A drizzle of extra sesame oil or a handful of crispy wonton strips on top adds a fun textural contrast.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if it’s thickened up. The soup freezes well for up to 3 monthsjust leave out the noodles if you’re planning to freeze, and add them fresh when you reheat.

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FAQs (Hearty One-Pot Egg Roll Soup)

This Hearty One Pot Egg Roll Soup takes about 40 minutes start to finish, and the payoff is hugesavory, fragrant, and so comforting you’ll want a second bowl. You’ll love how the cabbage softens into the broth and soaks up all that ginger-sesame goodness overnight.

Try stirring in a handful of baby spinach at the end for extra greens, or swap ground chicken if that’s what you have on hand. A drizzle of chili oil makes it restaurant-level good. Leftovers reheat beautifullyjust add a splash of broth to loosen things up, a trick I learned from my aunt’s kitchen in San Antonio.

I’d love to hear how yours turns outtag me if you share a photo, or tell me what toppings you tried! Did your family grow up with egg rolls on special nights? Save this recipe for a cozy weeknight dinner, or text it to someone who needs a warm hug in a bowl.