This cozy one-pot egg roll soup has been a weeknight lifesaver in my kitchen for years. I first put these flavors together on an evening when I wanted the crunchy, savory notes of an egg roll without the hassle of deep frying or rolling wrappers. The result was a fragrant, bowl-friendly version that the whole family immediately loved: the savory ground pork, toasty sesame oil, bright rice vinegar and warming ginger all appear familiar but in a lighter, soup form. It quickly became dinner for busy nights and a welcome first course for casual gatherings.

I discovered this combination while experimenting with pantry staples and a head of cabbage that needed using. What makes it special is the balance between texture and comfort: tender, well-seasoned meat, soft but not mushy shredded cabbage, and a clear, flavorful broth that carries the aromatics. Each spoonful has a little crunch from the cabbage and a bright finish from the rice vinegar and scallions. Picky eaters in my house clean their bowls, and leftovers reheat beautifully for lunch the next day.

Ingredients

• Ground pork (1 pound): Choose 80/20 or 85/15 for flavor and silky mouthfeel; if you prefer leaner meat use ground turkey or chicken. I often reach for local butcher ground pork or a quality brand like Niman Ranch when available.
• Sesame oil (1 tablespoon): Toasted sesame oil gives a toasty, nutty base aroma. A little goes a long way; use a good-quality bottle such as Kadoya or Spectrum.
• Onion (1 medium, chopped): Yellow or sweet onion works well — it adds sweetness and body after sautéing.
• Garlic (2 cloves, minced) & fresh ginger (1 tablespoon, minced): These aromatics are essential for that classic egg roll profile. Use fresh ginger, not powdered, for the best bright heat.
• Chicken broth (4 cups): Low-sodium broth lets you control salt; if you want a deeper flavor use a rich homemade stock or an extra splash of soy.
• Shredded carrots (1 cup): Use matchstick carrots or shred a whole carrot to add color, sweetness and texture.
• Coleslaw mix (4 cups): Pre-shredded cabbage and carrot mix saves time and gives the soup the essential crunch and bulk; substitute shredded green cabbage if you prefer.
• Soy sauce (2 tablespoons) & rice vinegar (1 tablespoon): Soy provides salt and umami; rice vinegar brightens and balances. Use tamari if you need gluten-free.
• Ground black pepper (1 teaspoon) & red pepper flakes (1 teaspoon, optional): Season to taste; red pepper flakes add welcome heat but are optional.
• Garnish — green onions (2, sliced) & sesame seeds (optional): Fresh scallions add brightness and sesame seeds add a final toasty crunch.

Instructions

Step 1: Brown the meat In a large pot or Dutch oven heat 1 tablespoon of sesame oil over medium heat. Add 1 pound ground pork and break it apart with a wooden spoon. Cook until fully browned and no pink remains, about 5 to 7 minutes. Drain excess fat if you prefer a leaner broth but leave a little for flavor. Browning develops complex savory notes via the Maillard reaction — don’t rush this step. Step 2: Soften the aromatics Add the chopped medium onion, 2 minced garlic cloves, and 1 tablespoon minced fresh ginger to the pot. Sauté for 2 to 3 minutes until the onion turns translucent and the mixture is fragrant. Stir frequently to avoid burning the garlic; you want softened aromatics, not caramelized ones. Step 3: Add broth and vegetables Pour in 4 cups chicken broth. Add 1 cup shredded carrots and 4 cups coleslaw mix. Stir in 2 tablespoons soy sauce (or tamari), 1 tablespoon rice vinegar, 1 teaspoon ground black pepper, and red pepper flakes if using. Mix to combine and scrape up any browned bits from the bottom of the pot — those bits carry flavor into the liquid. Step 4: Simmer gently Bring the soup to a boil over medium-high heat, then reduce to a gentle simmer. Cook for about 8 to 10 minutes until the cabbage and carrots are tender but still have a little bite. Taste and adjust seasoning — add more soy for saltiness or a splash more rice vinegar if you want brightness. Step 5: Finish and serve Ladle soup into bowls and garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot with a wedge of lime if you like an acid lift. Leftovers keep well and flavors often deepen after a day in the fridge.

Storage Tips

Let the soup cool to room temperature for no more than two hours, then store in airtight containers. In the refrigerator it will stay fresh for up to four days; freeze in single-portion containers for up to three months. When reheating from frozen, thaw overnight in the fridge and reheat slowly on the stove over low-medium heat to avoid overcooking the cabbage — a short simmer will refresh the texture. Use glass containers for storage to avoid flavor transfer and to see the contents easily.

Ingredient Substitutions

Swap ground pork with ground turkey or chicken for a lighter profile; increase sesame oil slightly if using lean meat to retain richness. Use tamari or coconut aminos to make it gluten-free. Replace chicken broth with vegetable broth for a pescatarian-friendly version, but add a splash more soy for depth. If you want more body, stir in a beaten egg toward the end to create egg-drop ribbons, or add a handful of cooked rice or udon noodles to turn it into a heartier one-bowl meal.

Serving Suggestions

Serve with steamed jasmine rice or cilantro-lime rice for a substantial meal, or pair with simple steamed bok choy. Top bowls with crunchy shallots, a drizzle of chili oil for heat, or a squeeze of lime for brightness. For a full spread, offer steamed dumplings or potstickers and a light cucumber salad. Garnishes like chopped cilantro or toasted sesame seeds elevate texture and aroma.

Cultural Background

This bowl borrows its inspiration from the Americanized egg roll — a Chinese-American favorite that blends savory meat, cabbage, garlic and ginger into a fried parcel. Transforming those flavors into a soup is an example of culinary adaptation: the same aromatics and seasonings reinterpreted into a warming broth-based dish, keeping the spirit of the original while offering a lighter, quicker alternative suited to home kitchens and seasonal needs.

Seasonal Adaptations

In winter, use darker soy and add sliced shiitake mushrooms for earthiness. In spring, lighten the bowl with baby bok choy and fresh snow peas. For summer, serve at a slightly cooler temperature and add a handful of fresh herbs like cilantro and thinly sliced cucumbers. Holiday crowds love this as a starter — increase the batch and keep it warm in a slow cooker for easy serving.

Meal Prep Tips

Make a double batch and portion into microwave-safe containers for grab-and-go lunches. Keep garnishes separate to preserve texture: store sliced green onions and sesame seeds in small containers and add them when reheating. Prep the aromatics and shred vegetables ahead of time to cut active cooking down to 10 minutes on busy nights. Label frozen portions with the date and reheat using low heat to retain the cabbage texture.

This simple, adaptable bowl has become a favorite for good reason: it balances convenience with layered flavor, and it’s forgiving to substitutions. Whether you’re feeding a crowd or packing weekday lunches, it’s a reliable, comforting option that invites personalization. I hope you make it your own and enjoy the cozy satisfaction it brings to the table.