Let’s be honest—some nights I don’t want to wrestle with 5 pots and 3 cutting boards. I just want one big bowl of something warm, hearty, and healing. That’s exactly where this Egg Roll Soup comes in. It’s got all the flavors of your favorite Chinese takeout appetizer, minus the wrapper and deep fryer. I’ve played around with different versions of egg roll soup, but this one hits the sweet spot: savory ground pork, tender cabbage, garlic, ginger, and just a whisper of toasted sesame oil to bring it home. It’s the kind of soup that wraps you up like a blanket—especially when the weather starts getting cranky. If you’re chasing soup recipes that are fast, homemade soup recipes healthy enough for everyday dinner, and still packed with flavor, you’re in the right place. This is one of my go-tos when I need a flavorful dinner recipe that feels like a hug in a bowl. It’s a recipe quick and easy, made for those nights when you’re hungry but don’t want to spend an hour figuring out dinner. So let’s grab a pot and make this recipe quick dinner that’ll make your recipe dinner quick—and good.

1) Key Takeaways
2) Easy Egg Roll Soup Recipe
3) Ingredients for Egg Roll Soup
4) How to Make Egg Roll Soup
5) Tips for Making Egg Roll Soup
6) Making Egg Roll Soup Ahead of Time
7) Storing Leftover Egg Roll Soup
8) Try these Soup recipes next!
9) Egg Roll Soup
10) Nutrition

1) Key Takeaways

This egg roll soup packs all the flavor of your favorite takeout in one bowl
Quick soup recipes like this one are perfect for busy weeknights
It’s healthy, hearty, and loaded with simple ingredients you probably already have
This is one of those flavorful dinner recipes you’ll keep in your rotation

2) Easy Egg Roll Soup Recipe

If you’ve ever craved the taste of an egg roll without the work or the wrapper, I’ve got good news. You don’t need to roll anything or deal with oil splatters. This egg roll soup gives you all the comforting flavors you love, but in a warm, satisfying bowl. It’s the kind of meal that fits into any hectic week, and I’ve leaned on it during those “what’s-for-dinner” panic moments more times than I can count.

The broth gets a savory lift from soy sauce and sesame oil, while ginger and garlic punch things up without getting too bold. The cabbage soaks in every bit of flavor like it was born to. Plus, it’s fast. I mean, really fast. This recipe is done in about 30 minutes flat. For someone like me, who would rather wash one pot than three, that’s a win all around.

Quick soup recipes like this keep us sane. They tick the boxes of easy prep, great flavor, and ingredients that don’t break the bank. You can tweak the meat, swap in more veggies, or even add a little chili crunch if you like a kick. The flexibility makes it a true go-to in our house.

3) Ingredients for Egg Roll Soup

Ground Pork: This gives the soup its rich, savory base. If you’re cutting fat, try ground turkey instead. It’s still hearty but a bit lighter.

Olive Oil: A small amount helps brown the meat and sauté the aromatics without making the soup greasy.

Onion: Diced finely, the onion adds a mellow sweetness that builds depth in the broth.

Garlic: Minced fresh garlic works best here. You want the sharpness to balance the richer ingredients.

Fresh Ginger: This gives the soup a little zing and makes it taste fresh and bright. Grate it to release the flavor.

Chicken Broth: This is the backbone of the soup. Use low sodium if you’re watching salt levels.

Soy Sauce: A couple spoonfuls bring salt and umami, which helps tie the meat and veggies together.

Rice Vinegar: This lifts the flavor and adds a touch of tang to cut through the richness.

Sesame Oil: Just a splash adds a toasted note. Don’t skip it—it finishes the soup in the best way.

Black Pepper: A little goes a long way here. It rounds out the savory side of the broth.

Shredded Cabbage: The star veggie. It softens just enough without losing its bite.

Shredded Carrots: These add a subtle sweetness and a pop of color that makes the soup look inviting.

Green Onions: Toss them on top right before serving. They brighten the bowl and add crunch.

4) How to Make Egg Roll Soup

Step 1: In a large pot, heat the olive oil over medium heat. Add ground pork and cook until it browns and breaks apart.

Step 2: Stir in the diced onion, garlic, and ginger. Sauté until soft and fragrant, about 4 minutes. Let it build the base of flavor.

Step 3: Pour in the chicken broth. Then add soy sauce, rice vinegar, sesame oil, and pepper. Give everything a good stir to combine.

Step 4: Add the shredded cabbage and carrots. Let the soup simmer for 10 to 15 minutes, just until the veggies are tender but still have texture.

Step 5: Taste the broth and adjust seasoning if needed. Scoop into bowls and top with green onions for freshness and crunch.

5) Tips for Making Egg Roll Soup

Use freshly grated ginger instead of jarred. It gives the soup a cleaner, brighter flavor. I’ve used both, and the difference is clear.

Want extra heat? Add a teaspoon of chili garlic sauce or red pepper flakes when you stir in the broth. It adds just the right kick if you’re into spice.

If you need it low carb, skip the carrots and swap chicken broth for bone broth to give it more protein and flavor. It won’t lose the quick soup recipes charm—it just shifts a little healthier.

6) Making Egg Roll Soup Ahead of Time

Egg roll soup holds up well. I’ve made it the night before and had it taste even better the next day. The broth gets deeper and the cabbage gets softer without going soggy.

If you plan to eat it throughout the week, double the batch. Store it in individual containers for grab-and-go lunches or dinners that reheat in minutes.

Leave the green onions off until you’re ready to eat. They get slimy when stored in hot soup, and they’re better crisp and fresh. It’s one of those little tricks that makes leftovers feel like a new meal.

7) Storing Leftover Egg Roll Soup

I store mine in a sealed container in the fridge for up to four days. Let it cool a bit before putting it away, so it doesn’t build steam and get soggy.

Reheat on the stove over low heat or in the microwave. Either works, but don’t boil it again or the veggies get too soft.

This soup doesn’t freeze great because of the cabbage, but if texture isn’t a dealbreaker for you, it’ll keep frozen for about a month. Just thaw overnight in the fridge before reheating.

8) Try these Soup recipes next!

9) Egg Roll Soup