- Alyssa Workman
The comfort of a soup with the flavor of an egg roll. This egg roll soup recipe has it all - yummy, healthy, and easy.
This cozy, comforting egg roll soup combines the best of all worlds - an easy one-pot dinner that you can whip up in 30 minutes and all the flavors of Chinese takeout. This egg roll soup tastes like (you guessed it) an egg roll, just without the wrapper. It’s an easy way to get veggies into your meal without realizing it while feeling like you’re eating total comfort food.
The good news is that there is minimal prep work that needs to be done for this soup! By using coleslaw mix (shredded cabbage) and shredded carrots, the only thing you’ll need to dice is the onion. If you REALLY want no prep work, pick up some pre chopped onions at the store. No cutting board or knife needed if you go that route.
Egg Roll Soup Ingredients
Ground pork - Egg rolls are traditionally made with pork so it's a given in this recipe. Check out the substitutions below if you're in the mood for a different protein.
Onion - Fun fact: onions are on the Environmental Working Group's Clean Fifteen list, which means they contain a lower concentration of pesticides compared to other produce. Save some money by buying conventionally grown onions instead of organic.
Shredded carrots - There might be some shredded carrots in your coleslaw mix, but I like adding extra.
Garlic and ginger - I always recommend using fresh (as opposed to powdered) garlic and ginger for their incredible flavors.
Chicken stock - The chicken stock is the base of this egg roll soup and is a healthy and cost-effective option.
Coconut aminos - This is a soy and gluten-free equivalent of soy sauce.
Coleslaw mix - I like using coleslaw mix in this recipe because it’s so easy and you don’t have to mess with cutting a cabbage. Don’t worry if you can’t find coleslaw mix specifically. Shredded cabbage is basically the same thing and can be found in most grocery stores. I like to use a mix that contains green and purple cabbage for a variety of taste and color.
Rice vinegar - A staple in many Asian dishes with a tangy, slightly sweet flavor. The rice vinegar added at the end of this recipe takes it to a whole new level.
Salt - I did not include a measurement for salt because it will depend on multiple factors such as what type of stock you use and if you substitute soy sauce or tamari for the coconut aminos. I ended up adding about 1 ½ tsp of salt. Start with a pinch, taste, and add more according to your taste.
Toasted sesame oil (optional) - I recommend adding a drizzle of toasted sesame oil to your egg roll soup if you opted to use ground chicken, turkey, or mushrooms instead of pork. The sesame oil adds a cozy richness to the soup that is somewhat lost without the pork. You can also add it even if you used pork, but the soup will be quite rich.
How to Make Egg Roll Soup
Here's a high-level overview of each step:
- Brown the pork.
- Once it's half-way cooked, add the onions and sauté until the onions are translucent and the pork is cooked through.
- Add the carrots and garlic. Sauté for 2 more minutes.
- Add the remaining ingredients, stir, and bring the soup to a boil.
- Once boiling, reduce the heat, cover, and simmer for 10 minutes.
- Add the rice wine vinegar and salt.
- Add your favorite toppings and enjoy!
Scroll down to see the full directions.
- Just about any protein will work in this egg roll soup. You can substitute ground chicken, turkey, or even beef in this recipe, although pork will bring the traditional flavors of an egg roll. Substitute cremini or shiitake mushrooms for a vegan/vegetarian option.
- You can substitute ⅛ tsp of garlic powder for each clove of garlic in this recipe if you’re in a pinch. Here is a great resource for other garlic substitutions including minced garlic and garlic salt.
- Instead of chicken stock you can substitute beef or vegetable stock. If you want the best of the best use chicken bone broth for its nutritional value!
- Feel free to use soy sauce or tamari in place of the coconut aminos.
- Substitute one small green cabbage, sliced into strips, in place of coleslaw mix.
- If you don't have rice vinegar, substitute lime juice, white wine vinegar, or apple cider vinegar.
Can I Freeze This Egg Roll Soup?
Yes, this soup freezes very well! I love making extra soup and freezing it for a quick dinner on a busy weeknight. My favorite way to freeze soup is to let it cool completely and then pour it into a freezer safe plastic bag. Lay it flat in the freezer and store for up to 3 months.
Love this recipe? Try these!
If you enjoy this egg roll soup try some of my other healthy recipes that I'm sure you'll love:
- Paleo Chicken Chili
- Pesto Chicken Stuffed Sweet Potatoes
- Taco Stuffed Mexican Spaghetti Squash
- Buffalo Chicken Burger
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
- 1lb ground pork (or ground turkey or chicken)
- 1 small white onion, diced
- 1c shredded carrots
- 4 cloves garlic, minced
- 6c chicken stock
- ¼c coconut aminos
- 2 tsp fresh ginger, grated
- 1 16oz package coleslaw mix (I used tri-colored)
- 2 tbsp rice vinegar
- Salt to taste
Green onions, thinly sliced
Toasted sesame oil
- Spray a large pot with cooking spray and heat over medium heat. Once hot, add pork and brown for about 4 minutes.
- Add the onion. Stir and cook until the onions are translucent and the pork is cooked all the way through, about 4 more minutes.
- Once the pork is cooked through, add the carrots and garlic. Sauté for 2 more minutes. Then, add the chicken stock, coconut aminos, ginger, and coleslaw mix. Stir well and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 10 minutes until the cabbage is tender.
- Add rice wine vinegar and salt to taste (I added about 1 ½ tsp of salt).
- Add your favorite toppings and serve immediately.