Egg Roll Soup: Easy 30-Minute One-Pot Dinner

Egg roll soup is what happens when your takeout craving meets a chilly weeknight. It has everything you love about the filling of a pork egg roll, the ginger, garlic, soy, and tender cabbage, all simmered into a light, savory broth.

It comes together in one pot in about 30 minutes, and most of the chopping is already done for you thanks to a bag of coleslaw mix. Crispy wonton strips on top add the crunch of the wrapper.

If you like this, you will love my potsticker soup and restaurant style egg drop soup. And when you want the real thing, my crispy spring rolls are a fun weekend project.

JUMP TO

• Why You’ll Love This Egg Roll Soup
• What Is Egg Roll Soup?
• Ingredients
• Kitchen Equipment
• Ingredient Tips
• How to Make Egg Roll Soup
• Expert Tips for Perfect Egg Roll Soup
• Delicious Variations
• What to Serve with Egg Roll Soup
• Storage Instructions
• Can You Make It Ahead?
• Common Mistakes to Avoid
• Estimated Nutrition
• Frequently Asked Questions
• Conclusion

Why You’ll Love This Egg Roll Soup

It tastes like takeout but is lighter, faster, and made in one pot.

30 Minutes

From chopping to bowls in half an hour.

Budget Friendly

Ground pork and cabbage are inexpensive and filling.

Big Flavor

Ginger, garlic, sesame, and soy build a savory broth.

Easy Shortcut

Bagged coleslaw mix saves all the shredding.

Low-Carb Option

Skip the wonton strips for a low-carb dinner.

What Is Egg Roll Soup?

Egg roll soup takes the classic Chinese-American egg roll filling, ground pork, cabbage, carrots, and aromatics, and turns it into a brothy soup.

It is closely related to egg roll in a bowl, but with chicken broth added for a cozy, slurpable meal. Crispy wonton strips stand in for the fried wrapper.

Ingredients

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Soup

Ingredient	Amount	Purpose
Toasted sesame oil	1 tablespoon	Nutty flavor
Ground pork	1 pound	Main protein
Yellow onion, diced	1 small	Sweetness
Garlic, minced	4 cloves	Aromatic
Fresh ginger, grated	1 tablespoon	Signature flavor
Low-sodium chicken broth	6 cups	Soup base
Low-sodium soy sauce	¼ cup	Savory depth
Rice vinegar	1 tablespoon	Brightness
Coleslaw mix	14 ounces	Cabbage and carrots
Shiitake mushrooms, sliced	4 ounces	Umami
Green onions, sliced	4	Fresh finish
Sriracha	to taste	Heat

Crispy Wonton Strips

Ingredient	Amount	Purpose
Wonton wrappers, cut into strips	12	Crunchy topping
Neutral oil	2 tablespoons	For baking

Kitchen Equipment

• Large Dutch oven or soup pot
• Wooden spoon
• Sheet pan
• Ladle
• Microplane or grater

Ingredient Tips

Swap the Protein

Ground chicken, turkey, or shrimp work well.

Use Low-Sodium Soy Sauce

It lets you control the salt as the broth simmers.

Fresh Ginger Matters

Ground ginger is a poor substitute here.

Shredded Cabbage Option

Use 6 cups shredded green cabbage plus 1 cup carrots if you do not have coleslaw mix.

Shiitakes Add Depth

Cremini work too, or skip mushrooms entirely.

How to Make Egg Roll Soup

Step 1: Bake the Wonton Strips

Heat the oven to 400°F. Toss the wonton strips with oil, spread on a sheet pan, and bake 6 to 8 minutes until golden. Set aside.

Step 2: Brown the Pork

Heat the sesame oil in a large pot over medium-high heat. Add the pork and cook, breaking it up, until browned, about 6 minutes. Drain excess fat if needed.

Step 3: Add the Aromatics

Stir in the onion and cook 3 minutes. Add the garlic and ginger and cook 1 minute until fragrant.

Step 4: Simmer the Broth

Pour in the broth, soy sauce, and rice vinegar. Bring to a boil, then reduce to a simmer.

Step 5: Add the Vegetables

Stir in the coleslaw mix and mushrooms. Simmer 5 to 7 minutes until the cabbage is tender but still has a little bite.

Step 6: Finish and Serve

Stir in most of the green onions and season with sriracha and more soy sauce to taste. Ladle into bowls and top with wonton strips and the remaining green onions.

Expert Tips for Perfect Egg Roll Soup

Brown the Pork Well

Golden bits add flavor to the broth.

Do Not Overcook the Cabbage

It should be tender-crisp, not limp.

Add Crunch at the Table

Wonton strips get soggy if stored in the soup.

Finish with Sesame Oil

A few drops on top boosts the aroma.

Taste Before Serving

Adjust with soy for salt and vinegar for brightness.

Delicious Variations

Spicy Egg Roll Soup

Add chili crisp or red pepper flakes with the garlic.

Shrimp Egg Roll Soup

Add peeled shrimp in the last 3 minutes.

Noodle Version

Stir in cooked ramen or rice noodles.

Egg Drop Twist

Drizzle in 2 beaten eggs while stirring at the end.

Slow Cooker

Brown the pork first, then cook everything except wonton strips on LOW 4 hours.

What to Serve with Egg Roll Soup

Serve it on its own as a light dinner, or pair it with crispy spring rolls for a takeout-style night in.

A drizzle of chili oil, a splash of soy sauce, and extra wonton strips at the table let everyone customize their bowl.

Storage Instructions

Storage Method	How Long	Best Practice
Refrigerator	4 days	Airtight container, wonton strips stored separately
Freezer	3 months	Without toppings
Wonton Strips	3 days	Airtight at room temperature

Reheat on the stovetop until simmering. The cabbage softens a little more each day but stays delicious.

Keep the wonton strips separate so they stay crunchy.

Can You Make It Ahead?

Brown the pork with the aromatics up to 2 days ahead, then finish with broth and vegetables just before serving.

Bake the wonton strips a few days early and store them airtight.

Common Mistakes to Avoid

Mushy Cabbage

Add it near the end and simmer only until tender.

Too Salty

Use low-sodium broth and soy sauce and adjust at the end.

Skipping the Ginger

It is the flavor that makes it taste like an egg roll.

Soggy Toppings

Add wonton strips just before eating.

Greasy Broth

Drain excess pork fat before adding liquid.

Estimated Nutrition

Nutrient	Amount Per Serving
Calories	330
Carbohydrates	17g
Protein	22g
Fat	19g
Saturated Fat	6g
Fiber	3g
Sugar	4g
Sodium	890mg
Cholesterol	55mg

Estimate per serving, based on 6 servings with wonton strips.

Frequently Asked Questions

Conclusion

Egg roll soup gives you the cozy, savory flavor of takeout with a lighter, faster, one-pot dinner. It is the kind of meal you can make on a busy Tuesday and still feel good about.

Make a big pot, keep the crunchy wonton strips on the side, and enjoy it all week.

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