Craving the savory, umami-rich taste of a classic egg roll — but without the grease or crunch? This homemade Egg Roll Soup delivers all the comforting flavors you love in a warm, nourishing bowl. Packed with ground pork, crisp cabbage, carrots, and aromatic ginger-garlic seasoning, it’s like your favorite takeout… only better.
Quick to make, healthy, and bursting with bold Asian-inspired flavor, this soup is perfect for weeknight dinners, meal prep, or when you’re feeling under the weather.
Ingredients
1 tablespoon olive oil
1 lb ground pork (or substitute ground chicken or turkey for a leaner option)
1 small onion , chopped
2 cloves garlic , minced
1 tablespoon fresh ginger , finely grated
4 cups chicken stock (low-sodium preferred)
1 tablespoon soy sauce (use tamari for gluten-free)
1 tablespoon rice vinegar
2 cups shredded green cabbage
1 cup shredded carrots
¼ teaspoon freshly ground black pepper
Salt , to taste
Optional Garnishes:
Chopped green onions
Toasted sesame seeds
Drizzle of sriracha or chili oil
Fresh cilantro
Bean sprouts (for extra crunch)
Instructions
Step 1: Cook the Protein
In a large pot or Dutch oven, heat olive oil over medium-high heat .
Add the ground pork and cook, breaking it into small pieces with a spoon, until fully browned and no longer pink (about 6–8 minutes).
Drain off any excess fat if desired (especially if using higher-fat pork).
🍖 Tip: For added depth, consider browning the meat in batches to avoid steaming.
