One-Pot Egg Roll Soup Recipe Easy and Ready in 30 Minutes

I still remember the day I realized I could turn the classic egg roll flavors into a comforting soup without all the fuss of frying wrappers or prepping a million ingredients. It was a chilly evening, and honestly, I was way too tired to make anything complicated. I opened the fridge, spotted some cabbage, ground pork, and a few pantry staples, and thought, “Why not toss these into one pot and see what happens?”

Fast forward a few tries (and a few tweaks after over-seasoning the broth), and I landed on this one-pot egg roll soup recipe that’s not only easy but ready in 30 minutes flat. It’s become my quick fix when I want that savory, garlicky, ginger-spiced goodness of an egg roll but without the deep-frying or takeout wait.

What makes this one-pot egg roll soup easy and ready in 30 minutes so special? It’s the perfect balance of simple ingredients, fast prep, and that warm, cozy flavor that hits the spot every time. Plus, it’s all done in a single pot—hello, minimal cleanup! After testing it over a dozen times (and tweaking the seasoning each round), I’m confident this version is the one you’ll want bookmarked for busy nights.

Why You’ll Love This Recipe

This one-pot egg roll soup recipe has completely changed my approach to weeknight dinners. Here’s why it’s a total winner in my book:

• Simple and Fast — From chopping to bowl in just 30 minutes. I’ve made this after long workdays when I really didn’t want to cook, and it still felt special.
• One Pot, No Mess — Cleanup is a breeze. I’m all about easy dinners that don’t leave me scrubbing pans late at night.
• Flavor-Packed — All the classic egg roll flavors are here: garlic, ginger, soy, and crunchy cabbage. My husband always asks for seconds.
• Flexible and Customizable — You can add chicken, tofu, or shrimp, or make it vegetarian by swapping broth. I’ll share my favorite variations below.
• Great for Leftovers — It tastes even better the next day when the flavors have melded. I often make a big batch to enjoy lunches throughout the week.

Real talk: This soup feels way more impressive than it is to make. It’s like having takeout vibes without the hassle or delivery fee. Whether you’re feeding picky eaters or just craving something light but satisfying, this recipe has got you covered.

Ingredients You’ll Need

Here’s the best part: most of these ingredients are probably already in your kitchen. I’m picky about a few things here, and I’ll explain why as we go.

• Ground pork (1 pound / 450g) — This gives the soup that authentic egg roll filling flavor. You can swap for ground chicken, turkey, or even firm tofu if you want a vegetarian spin.
• Green cabbage (4 cups shredded / about 300g) — The crunchy heart of the soup. Napa cabbage works too, but green cabbage has a nice bite and sweetness.
• Carrots (1 cup shredded / about 120g) — Adds color and a little natural sweetness. I usually grate these fresh but bagged shredded carrots work in a pinch.
• Garlic (4 cloves minced / about 2 teaspoons) — Don’t skip the fresh garlic. It’s the base of that signature egg roll flavor.
• Fresh ginger (1 tablespoon grated) — Trust me, the fresh stuff makes a huge difference. It adds brightness and warmth.
• Low-sodium chicken broth (6 cups / 1.4 liters) — I use low-sodium to control salt levels better. Vegetable broth works if you want vegetarian.
• Soy sauce (3 tablespoons / 45ml) — Adds that umami punch. Use tamari for gluten-free.
• Sesame oil (1 teaspoon / 5ml) — Just a little goes a long way to add that toasty aroma. Not optional in my book.
• Green onions (3, sliced) — For garnish and fresh bite at the end.
• Salt and pepper — To taste. I add salt gradually to avoid over-salting.
• Optional: cooked rice or noodles — For a heartier meal, add cooked rice or ramen noodles when serving.

Quick note: If you want a shortcut, grab pre-shredded cabbage and carrots. It saves time and still tastes great. I also like prepping the garlic and ginger ahead—it makes the cooking flow smoother.

Equipment Needed

You don’t need fancy gear for this one-pot egg roll soup recipe. Here’s what I use:

• Large Dutch oven or heavy-bottom pot — I use my trusty 6-quart Dutch oven because it retains heat well and gives the soup room to simmer. Any large pot will do.
• Sharp knife — For chopping cabbage, carrots, and aromatics. A dull knife will slow you down and make things frustrating.
• Cutting board — I keep a plastic one for easy cleanup.
• Wooden spoon or silicone spatula — For sautéing and stirring. I prefer silicone because it’s gentle on pots.
• Measuring cups and spoons — For accuracy, especially with soy sauce and broth.
• Ladle — For serving. Optional, but makes portioning easy.

If you don’t have a Dutch oven, a large saucepan or stockpot will work just fine. The key is enough space to sauté and simmer without crowding.

How to Make It: Step-by-Step

Alright, let’s get cooking! I’m walking you through exactly how I make this one-pot egg roll soup, including the little tricks that keep it from turning bland or watery.

Step 1: Brown the Ground Pork (5-7 minutes)

Heat your pot over medium-high heat and add the ground pork. Break it up with your spoon and cook until browned and cooked through, about 5-7 minutes. You want to see some nice caramelized bits—that’s flavor gold. Drain any excess fat if it looks greasy.

Step 2: Sauté Garlic and Ginger (1-2 minutes)

Lower the heat to medium and add the minced garlic and grated ginger to the pot. Stir constantly for about 1-2 minutes until fragrant but not burnt. This step wakes up the flavors and smells amazing.

Step 3: Add Vegetables and Broth (10 minutes)

Throw in the shredded cabbage and carrots, stirring to combine. Pour in the chicken broth and soy sauce. Give everything a good stir, then bring the soup to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for about 10 minutes, or until the cabbage is tender but still has a little crunch.

Step 4: Season and Finish (3 minutes)

Stir in the sesame oil and season with salt and pepper to taste. Remove from heat and sprinkle sliced green onions on top. If you’re adding cooked rice or noodles, portion them into bowls and ladle the hot soup over.

Step 5: Serve and Enjoy!

Serve immediately while it’s warm and comforting. This soup is perfect as a light meal or paired with a simple side like garlic bread or a crisp salad.

Quick tip: If you want a thicker broth, stir in a teaspoon of cornstarch mixed with cold water during the simmer step. It gives the soup a velvety texture without weighing it down.

Expert Tips & Tricks

Here’s everything I’ve learned from making this one-pot egg roll soup easy and ready in 30 minutes dozens of times. These tips will save you from common pitfalls:

• Don’t overcook the cabbage — It should be tender but still have some crunch. Mushy cabbage kills the texture.
• Use fresh ginger and garlic — Jarred versions just don’t pack the same punch here. Fresh is worth the extra 2 minutes.
• Go easy on the soy sauce at first — You can always add more after tasting. I learned the hard way that it’s easier to fix bland than salty.
• Brown the pork well — That caramelization adds depth. Don’t rush this step or you’ll miss out on flavor.
• Save leftovers properly — Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove so the cabbage doesn’t get mushy.
• Add a splash of rice vinegar or fresh lime juice — For a bright finish if you want to cut through the richness.

One of my favorite tricks borrowed from my go-to one-pot meals is to prep all ingredients before heating the pot. It keeps everything moving quickly and prevents burning the garlic or ginger.

Variations & Substitutions

Once you’ve nailed the basic version, here’s how you can mix things up. I’ve tried all of these and they all work beautifully:

• Chicken or turkey — Swap the ground pork for ground chicken or turkey for a lighter protein.
• Vegetarian — Use firm tofu cubes and vegetable broth instead of meat and chicken broth. Add mushrooms for extra umami.
• Seafood twist — Add peeled shrimp in the last 5 minutes of simmering. They cook quickly and add a sweet briny flavor.
• Spicy kick — Toss in a teaspoon of chili garlic sauce or red pepper flakes with the garlic and ginger.
• Ramen noodle bowl — Add cooked ramen noodles to bowls before ladling soup over for a heartier meal.
• More veggies — Toss in snap peas, baby corn, or sliced bell peppers with the cabbage for extra crunch and color.

Looking for more easy weeknight inspiration? This creamy cheesy seafood recipe and crockpot kielbasa and green beans are other favorites when I want something quick but satisfying.

Serving & Storage

How to serve: I usually ladle this one-pot egg roll soup straight into bowls and let everyone add their own green onions or a drizzle of extra sesame oil. It pairs beautifully with crunchy garlic flatbreads or a crisp cucumber salad for contrast.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The cabbage softens in the fridge, so I recommend reheating gently on the stove over low heat to avoid mushiness.

Reheating tip: Add a splash of broth or water when reheating to loosen the broth if it’s thickened. Microwave works, but I prefer the stove method for best texture.

Freezing: I don’t recommend freezing this soup because the cabbage texture changes and can become watery when thawed.

Meal prep: Make the soup base without cabbage up to 3 days ahead. Add fresh cabbage when reheating for a fresher crunch.

Nutrition Information

I’m not a nutritionist, but here’s a rough breakdown per serving (makes about 6 servings):

This soup is a solid source of protein and fiber thanks to the pork and veggies. The sodium can be adjusted by choosing low-sodium broth and soy sauce. Adding extra vegetables boosts vitamins and minerals, making it a balanced, comforting meal.

Final Thoughts

So that’s my one-pot egg roll soup recipe easy and ready in 30 minutes! I’ve probably talked your ear off, but when a recipe is this quick, flavorful, and fuss-free, I have a lot to say.

This soup has saved countless weeknights when I needed a warm, satisfying meal without stress or a mountain of dishes. It hits that perfect spot between light and hearty, and yes, it really tastes like the best parts of an egg roll in a bowl.

Make it your own—add more garlic, toss in your favorite veggies, swap proteins, or spice it up. The best recipes are the ones you tweak to fit your family’s tastes.

If you give this recipe a try, drop a comment and let me know how it turns out! I love hearing your kitchen wins and troubleshooting any bumps along the way.

Happy cooking! May your kitchen smell just as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use ground chicken or turkey instead of pork?

A: Absolutely! Ground chicken or turkey work well and make the soup a bit lighter. Just be sure to brown it well for flavor. I’ve swapped in ground chicken many times and it’s still delicious.

Q: Is it okay to use jarred garlic and ginger?

A: Fresh garlic and ginger really make a difference in flavor here. Jarred versions tend to be less vibrant and can have a slightly off taste in delicate broth-based soups. That said, if you’re in a pinch, use half the amount of jarred garlic to avoid overpowering the soup.

Q: Can I make this soup vegetarian or vegan?

A: Yes! Use vegetable broth instead of chicken, and swap ground pork for firm tofu or mushrooms. Add a splash of soy sauce and some extra garlic and ginger to boost flavor. Nutritional yeast can add a subtle umami note if you like.

Q: Why is my soup watery?

A: If your soup feels too thin, it might be from adding too much broth or not simmering long enough to let the flavors concentrate. Try simmering uncovered a bit longer to reduce it, or add a teaspoon of cornstarch mixed with cold water to thicken it slightly.

Q: Can I freeze leftover egg roll soup?

A: I don’t recommend freezing this soup because the cabbage tends to get mushy and watery after thawing. It’s best enjoyed fresh or stored in the fridge for a few days.

Q: How do I reheat leftovers without losing texture?

A: Reheat gently on the stovetop over low heat with a splash of broth or water. Stir frequently until warmed through. This keeps the cabbage from getting mushy and the broth from thickening too much.

Q: Can I add noodles or rice directly into the soup?

A: You can, but I prefer to cook noodles or rice separately and add them to individual bowls before ladling soup over. This prevents the noodles or rice from soaking up too much broth and getting mushy if you have leftovers.

One-Pot Egg Roll Soup Recipe Easy and Ready in 30 Minutes

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• Author: Nora Winslow
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

A comforting and flavorful soup that captures the classic egg roll flavors in a simple, one-pot recipe ready in just 30 minutes. Perfect for quick weeknight dinners with minimal cleanup.

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Ingredients

Scale 1x2x3x

• 1 pound ground pork (or ground chicken, turkey, or firm tofu for vegetarian)
• 4 cups shredded green cabbage (about 300g)
• 1 cup shredded carrots (about 120g)
• 4 cloves garlic, minced (about 2 teaspoons)
• 1 tablespoon fresh ginger, grated
• 6 cups low-sodium chicken broth (1.4 liters)
• 3 tablespoons soy sauce (45 ml)
• 1 teaspoon sesame oil (5 ml)
• 3 green onions, sliced
• Salt and pepper to taste
• Optional: cooked rice or noodles for serving

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Instructions

1. Heat a large pot or Dutch oven over medium-high heat and add the ground pork. Break it up and cook until browned and cooked through, about 5-7 minutes. Drain excess fat if needed.
2. Lower heat to medium and add minced garlic and grated ginger. Stir constantly for 1-2 minutes until fragrant but not burnt.
3. Add shredded cabbage and carrots to the pot and stir to combine. Pour in chicken broth and soy sauce. Stir well and bring to a gentle boil.
4. Reduce heat to low and simmer uncovered for about 10 minutes, until cabbage is tender but still slightly crunchy.
5. Stir in sesame oil and season with salt and pepper to taste. Remove from heat and sprinkle sliced green onions on top.
6. If desired, add cooked rice or noodles to bowls before ladling soup over. Serve immediately.

Notes

[‘Do not overcook the cabbage; it should remain slightly crunchy.’, ‘Use fresh garlic and ginger for best flavor.’, ‘Add soy sauce gradually to avoid over-salting.’, ‘Brown the pork well to develop flavor.’, ‘Store leftovers in an airtight container in the fridge for up to 4 days.’, ‘Reheat gently on the stove with a splash of broth or water to avoid mushy cabbage.’, ‘Add a teaspoon of cornstarch mixed with cold water during simmering for a thicker broth.’, ‘For vegetarian version, use firm tofu and vegetable broth.’, ‘Add a splash of rice vinegar or fresh lime juice for brightness if desired.’]

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl (approximatel
• Calories: 220
• Sugar: 4
• Sodium: 700
• Fat: 10
• Saturated Fat: 3
• Carbohydrates: 12
• Fiber: 3
• Protein: 18

Keywords: egg roll soup, one-pot soup, easy dinner, ground pork soup, quick soup recipe, weeknight meal, Asian soup, healthy soup