Easy One-Pot Egg Roll Soup
Easy One-Pot Egg Roll Soup solves my weeknight dilemma. After making this many times, I know the secret to perfect texture. Crispy and savory, this soup is a favorite. Try this recipe with my Tangy Key West Grilled Chicken. Jump to Recipe If you love recipes like this, you’ll also enjoy Tangy Key West Grilled Chicken and Crunchy Egg Roll Wrappers.
Why This Easy One-Pot Egg Roll Soup Is Pure Comfort
- Savory and satisfying
- Perfect for busy nights
- Crispy and tender textures
- Healthy and flavorful
What You'll Need for Easy One-Pot Egg Roll Soup
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb ground pork
- 1 small head cabbage, shredded
- 2 carrots, julienned
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- Optional: 1 tbsp green onions, chopped
- Optional: 1 tsp sesame seeds
- Optional: 1 egg roll wrapper, fried and crumbled
📝 Ingredient Notes
- ground pork: Use lean ground pork for a lighter version.
- soy sauce: Adjust based on taste for a stronger flavor.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and helps achieve a crispy texture. → See on Amazon
- Measuring cups — Ensures accurate ingredient portions for consistent results. → See on Amazon
How to Make Easy One-Pot Egg Roll Soup
- Brown the pork: Heat 1 tbsp oil in a large skillet. Add ground pork and cook until browned.
- Add veggies: Add garlic, cabbage, carrots, and mushrooms. Cook 5 minutes until softened.
- Add broth and seasonings: Pour in chicken broth, soy sauce, rice vinegar, and sesame oil. Stir well.
- Simmer: Bring to a boil, then reduce heat. Simmer 15 minutes.
- Serve: Ladle into bowls. Top with green onions, sesame seeds, and crumbled egg roll wrapper if desired.
Cook's Tips for Perfect Easy One-Pot Egg Roll Soup
- Texture tip: Use a non-stick skillet for even cooking and crispy edges.
- Common mistake and fix: If soup is too thin, simmer longer to reduce. If too thick, add more broth.
- Flavor tip: Add a splash of lime juice for a fresh, bright finish.
- Time tip: Make ahead and reheat on low for best texture.
Storing & Reheating Easy One-Pot Egg Roll Soup
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 4 days. Make-ahead tip: Make ahead and refrigerate for up to 2 days.
Freezing Easy One-Pot Egg Roll Soup
Freeze in a sealed container for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15–20 minutes. Microwave: Reheat in 30-second intervals in the microwave.
Recipe Notes
- Chef tip: Add a splash of soy sauce at the end for a richer flavor.
- Best substitution: Use beef or chicken instead of pork if preferred.
- Make-ahead: Reheat gently to maintain texture.
- Scaling: Double the recipe for a bigger batch.
- Troubleshooting: If the soup is too thick, add more broth or water.
Want to level up this recipe?
Non-stick skillet — Prevents sticking and helps achieve a crispy texture. → Check price on Amazon
Easy One-Pot Egg Roll Soup
Ingredients
Main Ingredients
- 1 lb ground pork
- 1 small head cabbage, shredded
- 2 carrots, julienned
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
Seasonings
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
Optional Toppings
- 1 tbsp green onions, chopped
- 1 tsp sesame seeds
- 1 egg roll wrapper, fried and crumbled
Instructions
- Brown the pork: Heat 1 tbsp oil in a large skillet. Add ground pork and cook until browned.
- Add veggies: Add garlic, cabbage, carrots, and mushrooms. Cook 5 minutes until softened.
- Add broth and seasonings: Pour in chicken broth, soy sauce, rice vinegar, and sesame oil. Stir well.
- Simmer: Bring to a boil, then reduce heat. Simmer 15 minutes.
- Serve: Ladle into bowls. Top with green onions, sesame seeds, and crumbled egg roll wrapper if desired.
Notes
- Chef tip: Add a splash of soy sauce at the end for a richer flavor.
- Best substitution: Use beef or chicken instead of pork if preferred.
- Make-ahead: Reheat gently to maintain texture.
- Scaling: Double the recipe for a bigger batch.
- Troubleshooting: If the soup is too thick, add more broth or water.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 3 months.
- Oven reheat: Reheat in a 350°F oven for 15–20 minutes.
- Microwave reheat: Reheat in 30-second intervals in the microwave.
- Make ahead: Make ahead and refrigerate for up to 2 days.
Nutrition Per Serving
- Calories: 320
- Protein: 18g
- Fat: 18g
- Carbs: 10g
- Fiber: 2g
- Sugar: 2g
- Sodium: 1200mg
- Cholesterol: 60mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy One-Pot Egg Roll Soup FAQs
Yes, you can make this soup ahead and store it in the fridge for up to 4 days. Reheat gently for best texture.
If the soup is too thin, simmer it longer to reduce and thicken. Add more broth if needed.
Yes, you can freeze this soup for up to 3 months. Thaw in the fridge before reheating.
This recipe is best made on the stove. The air fryer may not distribute heat evenly for optimal texture.
You can use ground beef, chicken, or even tofu for a vegetarian version.
A Warm Final Note
I can’t wait for you to try Easy One-Pot Egg Roll Soup and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
