Egg Roll Soup

This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

Pot of cabbage egg roll soupEasy Egg Roll Soup

If you’re looking for a weeknight dinner win, you’ve found it with this deconstructed egg roll made into a soup! It really taste like an egg roll only it isn’t fried, which makes it an easy, cleaned up version of your favorite Chinese take-out appetizer! This low carb soup is super filling and is a family friendly dinner. The best news is you can have this on the table in about 30 minutes and everybody will be satisfied.

Servings of easy egg roll soup

What ingredients do you need for this paleo egg roll soup?

  • Ground pork (but feel free to make this vegetarian by substituting in mushrooms here)
  • Onion
  • Red pepper
  • Fresh ginger
  • Beef broth
  • Green cabbage
  • Carrots
  • Coconut aminos (this is a soy free substitute for Tamari or Soy sauce)
  • Fish sauce
  • Rice wine vinegar (you can substitute white wine vinegar, or lime juice if you don’t have this)

Can you make this soup ahead of time?

Soups are the ultimate make ahead meal and it’s freezer-friendly! This  would be a great meal prep item to make a double batch of. Freeze some to eat later, and eat some throughout the week for lunches or dinners.

Two portions of paleo egg roll soup

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Egg Roll Soup

This Egg Roll Soup is an easy, weeknight dinner that is full of the flavor of an egg roll, without any of the fuss of wrapping and frying! This veggie and pork soup is family friendly and would make great leftovers! We also offer options to make it vegetarian, and it’s already Paleo, Whole30 and Keto friendly too!

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
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Ingredients

  • 1 tablespoon avocado oil
  • 1 lb. ground pork
  • 1 small onion, sliced thin
  • 1 medium red bell pepper, sliced thin
  • 2 teaspoon grated fresh ginger
  • 1 teaspoon salt
  • 2 cups beef broth
  • 6 cups water
  • ½ green cabbage (about 16 ounces, or 4 cups), cored and diced to 1” pieces
  • 2 large carrots (about 2 cups), shredded
  • 1 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 teaspoon rice wine vinegar (see note)

Instructions

  1. Heat a large pot over medium-high heat. Once hot add oil and brown pork, about 8 minutes.
  2. Lower heat to medium, add another splace of oil if the pot is dry and then add onion, red pepper, ginger and salt. Stir and cook until vegetables beginning to soften, about 5 minutes.
  3. Add the broth and water and scrape up any browned bits. Add cabbage, carrots and bring to a boil. Then reduce heat to medium and cook until the vegetables have softened, about 8 minutes.
  4. Add coconut aminos, fish sauce, rice wine vinegar and salt and pepper to taste.

Notes

If you don’t have rice wine vinegar, you can substitute white wine vinegar or lime juice.

To make vegetarian: substitute in mushrooms for the pork, and veggie stock for the beef broth.

Nutrition

  • Serving Size: As served
  • Calories: 254
  • Sugar: 8.1g
  • Sodium: 1205mg
  • Fat: 5.4g
  • Saturated Fat: 1.7g
  • Carbohydrates: 16.1g
  • Fiber: 4.8g
  • Protein: 34.5g
  • Cholesterol: 83mg

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20 comments
April 1, 2019

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20 Responses

  1. Made it for lunch this afternoon, could not have been pleased more!! Had to use olive oil (couldn’t find avocado oil) and used lime juice – Perfect – Already printed recipes for my daughters, and some group texts – Keep meals like this coming!

    5.0 rating

    1. A few different kinds could work well here, ranging from a white button mushroom or crimini mushroom, to a shitaki or a portobello.

  2. This soup was delicious and even better the next day for lunch! I used purple cabbage since that’s what I had on hand and turned out perfect, so flavorful – tasted just like an egg roll, minus the icky fried shell! Highly recommend!

    5.0 rating

  3. I made this tonight using shredded Brussels sprouts instead of the cabbage. My daughter gobbled it up, which is a total win!

  4. I whipped up a pot of this using shredded chicken/vegetable broth instead of pork/beef broth. It will be a new staple in my kitchen. I work around a lot of food sensitivities and it is so nice to have a comforting and tasty soup in the rotation.

    5.0 rating

  5. Made this soup yesterday for meal prep. I made it exactly as directed. Had it for lunch today and it is SO GOOD! I love that a serving is a large portion too. Very filling and full of healthy goodness. This will definitely be a repeat during soup season!

    5.0 rating

  6. so delicious and simple to make! I made this with Italian turkey sausage and purple cabbage and it turned out amazing, my 14 month old especially loved it!

    5.0 rating

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