Crispy egg rolls meet cozy soup, and suddenly dinner feels like a warm hug. Hearty One Pot Egg Roll Soup captures all those crunchy, savory, sesame-soaked flavors you crave but in a bowl you can slurp with a spoon. No deep fryer, no rolling wrappers, just one pot and about thirty minutes.
I shot this recipe three times in the test kitchen last fall because the first batch disappeared before I could finish styling it. The ginger hit your nose first, then the garlic, then that slightly sweet tang from the soy and vinegar working together. After eight years photographing comfort food, I’ve learned that the best dishes don’t need fancy plating they just need to steam, glisten, and make you reach for seconds.
Thomas Baker
Hearty One Pot Egg Roll Soup Recipe Easy and Delicious
Enjoy this hearty one pot egg roll soup that combines savory ground pork or turkey with fresh vegetables and fragrant spices for a comforting bowl. This easy egg roll soup is a perfect one pot soup recipe for a cozy weeknight dinner that satisfies the craving for comfort food soup.
2 cups coleslaw mix (or shredded cabbage and carrots)
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon rice vinegar
1⁄2 teaspoon ground black pepper
2 green onions, sliced (for garnish)
Optional: 1 cup cooked noodles (like rice noodles or ramen) for a heartier version
Method
Heat vegetable oil in a large pot over medium heat.
Add ground pork or turkey and cook until browned, breaking it up as it cooks, about 5 to 7 minutes.
Add diced onion, minced garlic, and grated ginger to the pot; cook until onions soften and become fragrant, about 2 to 3 minutes.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
Stir in the coleslaw mix and cook until the vegetables have softened, around 5 minutes.
Whisk together soy sauce, sesame oil, rice vinegar, and black pepper in a small bowl, then add to the pot and mix well.
Allow the soup to simmer for another 5 to 10 minutes so the flavors can develop.
If using, fold in the cooked noodles just before serving and warm through.
Serve the soup hot with a sprinkle of sliced green onions on top.
Notes
Feel free to toss in any leftover vegetables you have to boost nutrition and flavor. Add a splash of sriracha if you prefer a spicy kick. Store leftovers in a sealed container in the fridge for up to 4 days, reheating before serving. For a vegetarian version, switch the meat for a plant-based substitute and use vegetable broth. This recipe doubles easily for meal prep or feeding a crowd.
Why This Soup Feels Like Coming Home
All the cravings hit at once: garlicky pork, sweet cabbage, that sesame-soy glaze you’d lick off your fingers at the takeout counter. But instead of deep-frying wrappers at 9 p.m. on a Tuesday, you’re stirring one pot and calling it dinner in under forty minutes.
Weeknight-friendly: Brown the meat, toss in the veggies, simmer. That’s it.
Sneaky veggie win: Coleslaw mix wilts right into the brothkids won’t even notice.
Flexible and forgiving: Swap the pork for turkey, skip the noodles, add sriracha. It bends to fit your fridge and your mood.
One pot, minimal cleanup: The kind of meal that doesn’t punish you with dishes afterward.
The Ingredients That Make It Work
You’re not hunting down specialty pastes or fermenting anything for three days. This Hearty One Pot Egg Roll Soup pulls together with pantry staples and a quick grocery run. The coleslaw mix is the unsung hero herepre-shredded cabbage and carrots that cook down fast and add that classic egg roll crunch-turned-tender vibe.
Fresh ginger and garlic do the heavy lifting in the flavor department. Don’t skip the sesame oil either; it’s what makes the whole pot smell like your favorite corner restaurant. Ground pork brings richness, but turkey works beautifully if that’s what you’ve got. And if you want to stretch it into a full meal, those optional cooked noodles turn this into something you can serve with just a napkin and a spoon.
Ingredient
Why It Matters
Easy Swap
Ground pork
Rich, savory base
Ground turkey or plant-based crumble
Coleslaw mix
Quick veggie shortcut
Shredded cabbage + matchstick carrots
Fresh ginger
Bright, warming kick
1 tsp ground ginger (in a pinch)
Sesame oil
Toasty, nutty finish
Extra soy sauce + pinch of sugar
Rice vinegar
Subtle tang
White vinegar or apple cider vinegar
How It All Comes Together
Start by browning your ground pork in a big pot with a little vegetable oillet it get some color and break it up as it cooks. Once it’s no longer pink, toss in the diced onion, minced garlic, and grated ginger. Let that cook until your kitchen smells like a Friday night takeout dream.
Pour in your broth and bring everything to a simmer. Add the coleslaw mix and watch it wilt down into soft, silky ribbons. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and black pepper, then stir that into the pot. Let it all bubble together for another five to ten minutes so the flavors can get cozy. If you’re adding noodles, stir them in at the very end just to warm through.
Pro Tip: After years of shooting soup recipes, I’ve learned that letting it rest for five minutes off the heat before serving makes a huge differencethe broth thickens just slightly and everything tastes more balanced.
Tweaks, Tips, and Little Rescues
Soup too salty? Add a splash more broth or a handful of extra coleslaw mix to balance it out. Want more heat? Drizzle in sriracha or sprinkle red pepper flakes right into your bowl. If your ginger is looking a little tired, frozen ginger paste works beautifully and keeps forever in the freezer.
Leftover veggies begging to be used? Toss in sliced mushrooms, snap peas, or bok choy during the simmer. This recipe doesn’t judge. And if you’re making it ahead, store the noodles separately so they don’t soak up all the broth and turn mushy overnight.
Serving and Storing Your Soup
Ladle it into deep bowls and top with sliced green onions for that little pop of color and sharpness. Serve it with crispy wonton strips on the side if you’re feeling fancy, or just grab a spoon and call it dinner. It reheats like a champjust add a splash of broth or water to loosen it up if it thickens in the fridge.
Storage Method
How Long It Lasts
Reheating Tip
Refrigerator (airtight container)
Up to 4 days
Warm on stovetop over medium heat, add broth if needed
Freezer (without noodles)
Up to 3 months
Thaw overnight, reheat gently, add fresh noodles
Meal prep portions
4 days in fridge
Microwave 2–3 minutes, stir halfway through
You can easily double the batch if you’re feeding a crowd or want lunches sorted for the week. Just make sure your pot is big enoughthere’s nothing worse than broth sloshing over the edge when you’re trying to stir in the cabbage.
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FAQs ( Hearty One-Pot Egg Roll Soup )
Can I make this recipe ahead of time?
Yes, you can prepare the vegetables and protein a day ahead and store them in the refrigerator. The soup base can also be made in advance, but I recommend adding fresh cabbage when reheating to maintain its crisp texture. Store leftovers for up to 3 days in the fridge.
What vegetables work best in this soup?
Napa cabbage, carrots, mushrooms, and green onions are my go-to choices for authentic egg roll flavors. Bell peppers and snap peas add great crunch and color. I always add the cabbage last to keep it from getting too soft during cooking.
Can I use ground turkey instead of pork?
Absolutely! Ground turkey works wonderfully in this dish and creates a lighter version. You may want to add an extra tablespoon of sesame oil since turkey is leaner than pork. Ground chicken or beef are also excellent substitutions that I’ve tested successfully.
How do I prevent the soup from being too salty?
Start with low-sodium soy sauce and taste as you go. I recommend using half the called-for amount initially, then adjusting at the end. If it becomes too salty, add a splash of rice vinegar or a pinch of sugar to balance the flavors perfectly.
What toppings pair well with this meal?
Crispy wonton strips, sliced green onions, and a drizzle of chili oil are my favorite finishing touches. Sesame seeds and fresh cilantro also add wonderful flavor and texture. For extra richness, try a soft-boiled egg or a dollop of sriracha on top.
You’ll love how this Hearty One Pot Egg Roll Soup turns outsavory pork, tender cabbage, and that toasty sesame aroma that fills your kitchen in about thirty minutes. It photographs beautifully straight from the pot, steam rising, colors bright and inviting. The kind of bowl that makes you want seconds before you’ve finished the first.
Try topping yours with crispy chow mein noodles for texture, or stir in a handful of baby spinach right at the end for extra greens. Leftovers actually improve overnight as the flavors deepenjust add a splash of broth when reheating. A food stylist once told me that the best comfort soups always look a little messy in the bowl, and she was absolutely right.
Snap a photo before you dig in and tag meI love seeing your kitchen version next to mine. Did your family have a go-to soup that tasted like a hug? Drop a comment or save this recipe to share with someone who needs an easy, cozy win this week.
