This cozy one-pot egg roll soup has been my weeknight lifesaver ever since I first scrapped together leftover cabbage and a pound of ground pork on a rainy evening. I discovered this combination when I wanted the familiar flavors of an egg roll without the fiddly wrappers or deep frying. The result was an instant hit: a warm, savory broth scented with sesame oil and ginger, tender ribbons of cabbage, sweet carrots, and browned meat that gives the bowl real comfort and substance. It became our quick family dinner whenever schedules ran late and appetites stayed big.

What I love most about this version is how it captures the spirit of a classic appetizer in a nourishing, slurpable form. The texture balance—soft cabbage, slightly crisp shredded carrots, and crumbled browned meat—keeps every spoonful interesting. I first made it on a weeknight, and my partner declared it "better than takeout." Since then it's traveled to potlucks, crowded weeknight tables, and quiet solo lunches. It’s forgiving, fast, and endlessly adaptable: use ground turkey or chicken for a lighter profile, swap tamari to keep it gluten-free, or dial up the heat with red pepper flakes. Every time I make it, I find small improvements that make it even more comforting and reliable.

Ingredients

• Ground pork (1 pound): I prefer regular ground pork for its fat content and flavor, but lean ground turkey or chicken works if you want lighter bowls. Look for fresh meat with a pale pink color and no strong odor. For convenience, 80/20 pork gives a satisfying mouthfeel.
• Sesame oil (1 tablespoon): Use toasted sesame oil for its nutty aroma—this is a flavor anchor. A little goes a long way; avoid the cheaper clear oils and reach for a small bottle of toasted oil from the Asian foods aisle.
• Onion (1 medium, chopped): Yellow or sweet onion adds fond and sweetness. Chop medium-fine so it softens quickly and blends into the broth.
• Garlic (2 cloves, minced): Fresh garlic brightens the broth; avoid pre-minced jars for best flavor.
• Fresh ginger (1 tablespoon, minced): Adds clean, warm spice—use a microplane or finely mince to avoid fibrous bits.
• Chicken broth (4 cups): Use low-sodium broth so you can control salt with soy sauce. For a vegetarian twist, substitute vegetable broth.
• Shredded carrots (1 cup): Matchstick carrots or shredded carrots both work; they add color and a touch of sweetness.
• Coleslaw mix (4 cups): Pre-shredded cabbage and carrot blend saves time and provides the classic egg roll texture. Thinly sliced Napa cabbage is a lovely alternative.
• Soy sauce (2 tablespoons): Regular soy sauce gives depth; swap tamari to keep it gluten-free. Taste and adjust—brands vary in saltiness.
• Rice vinegar (1 tablespoon): A splash at the end brightens the whole bowl—don’t skip it.
• Ground black pepper (1 teaspoon) and red pepper flakes (1 teaspoon, optional): For warming spice; add more to taste.
• Green onions and sesame seeds: Sliced green onions and a sprinkle of sesame seeds finish each bowl with crunch and a fresh, oniony note.

Instructions

Step 1 — Brown the meat: Heat a large pot or Dutch oven over medium heat and add 1 tablespoon of toasted sesame oil. Add 1 pound ground pork (or turkey/chicken) and cook for 5–7 minutes, breaking it apart with a wooden spoon until well browned. Watch for small browned bits on the bottom of the pot—those fond bits add savory depth to the broth. If using very lean meat, add a teaspoon of oil to prevent sticking. Step 2 — Sweat the aromatics: Stir in 1 medium chopped onion, 2 cloves minced garlic, and 1 tablespoon minced fresh ginger. Sauté for 2–3 minutes until the onion turns translucent and the garlic is fragrant. Keep the heat moderate so the garlic doesn’t burn; you want soft, sweet onions and aromatic ginger that infuses the oil. Step 3 — Add broth and vegetables: Pour in 4 cups chicken broth, then add 1 cup shredded carrots and 4 cups coleslaw mix. Mix in 2 tablespoons soy sauce (or tamari), 1 tablespoon rice vinegar, 1 teaspoon ground black pepper, and 1 teaspoon red pepper flakes if you like heat. Stir to combine and scrape up any browned bits from the base of the pot. Step 4 — Bring to a simmer: Increase heat to bring the pot to a boil, then immediately reduce to a gentle simmer. Let the soup cook for about 8–10 minutes until the cabbage and carrots are tender but still retain a little bite. Taste the broth and adjust seasoning—add more soy sauce if you prefer saltiness or another splash of rice vinegar for brightness. Step 5 — Finish and serve: Ladle the soup into warmed bowls and garnish with sliced green onions and sesame seeds. For an extra layer, drizzle a few drops of sesame oil or add freshly cracked black pepper. Serve straight away while the broth is steaming hot.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When freezing, leave a 1-inch headspace for expansion. Reheat gently on the stovetop over low heat to avoid overcooking the cabbage; if the broth thickens, add a splash of water or extra broth to refresh the texture. Avoid microwaving in large batches because uneven heating can overcook vegetables.

Ingredient Substitutions

Swap the ground pork for 1 pound ground turkey or chicken to reduce fat and calories—expect a slightly milder flavor and add a teaspoon of toasted sesame oil at the end to boost aroma. Use tamari or coconut aminos to make it gluten-free; if sodium is a concern, opt for low-sodium soy or tamari and taste as you go. Napa cabbage can replace coleslaw mix for a softer, subtly sweet texture. For a vegetarian twist, omit meat and add firm tofu crumbles or a cup of cooked shredded mushrooms for umami.

Serving Suggestions

Serve this soup with steamed jasmine rice, a side of pan-seared dumplings, or a crisp cucumber salad for contrast. Garnish with fresh cilantro or additional sliced green onion and a wedge of lime for a bright finish. For a heartier meal, stir in cooked thin noodles or rice during the last minute of simmering. Pair with a light iced tea or a chilled Asian lager for a casual family dinner.

Cultural Background

The flavors in this bowl are inspired by the classic Chinese-American egg roll—the pork, cabbage, sesame, and soy profile that became popular in American Chinese restaurants. While not a traditional Chinese soup, this hybrid is an example of how immigrant cuisines evolve to create comforting, familiar dishes that suit local tastes and home cooking constraints. The soup format takes the essence of the fried appetizer and translates it into a lighter, brothy form that’s become a modern comfort food.

Seasonal Adaptations

In winter, bump up the ginger and add a few slices of daikon for earthiness. In spring, toss in fresh pea shoots or thinly sliced bok choy at the end for a bright, green note. During summer, serve chilled versions with a lime-sesame dressing and additional raw shredded cabbage for crunch. For autumn, fold in roasted sweet potato cubes to add sweetness and extra body to the broth.

Meal Prep Tips

Make a double batch and portion into single-serving containers for grab-and-go lunches. Keep garnishes separately: store green onions and sesame seeds in small containers so bowls feel fresh when reheated. If packing for lunch, include a small separate cup of rice vinegar or lime to add just before eating—this preserves texture and bright flavor. Reheat slowly on the stove or in a microwave-safe bowl at medium power, stirring halfway through for even heating.

This bowl is more than just a quick fix; it’s a little ritual that brings a busy household together. Whether you need a simple weeknight dinner or a crowd-pleasing starter for a casual dinner, this one-pot version of egg roll flavors will become one of those trusted go-to dishes you make without thinking. Try it, tweak it, and make it yours—then invite someone to share it.