Hearty One-Pot Egg Roll Soup

Low Carb | Keto-Friendly | 30-Minute Meal

This "inside-out" egg roll soup delivers all the umami flavors of a classic egg roll in a comforting, healthy bowl. It’s packed with protein and fiber, making it a perfect weeknight dinner.

🕒 Prep & Cook Time

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4-6

🛒 Ingredients

The Base

1 lb (450g) Ground Pork (or ground turkey/chicken for a leaner option)

1 tbsp Sesame Oil

1 small Yellow Onion, diced

1 bag (14 oz) Coleslaw Mix (shredded cabbage and carrots)

3 cloves Garlic, minced

1 tbsp Fresh Ginger, grated (or 1 tsp ground ginger)

The Liquid & Seasoning

4 cups Chicken Bone Broth (or standard chicken broth)

1/4 cup Soy Sauce (or Coconut Aminos for Paleo/Keto)

1 tbsp Rice Vinegar

1 tsp Sriracha or Chili Garlic Sauce (optional, for heat)

Salt and Black Pepper to taste

Toppings (Don't skip these!)

Slivered Green Onions

Toasted Sesame Seeds

Crispy Wonton Strips (omit for low-carb/Keto)

Extra drizzle of Sriracha Mayo

👩‍🍳 Instructions

Brown the Meat: In a large pot or Dutch oven, heat the sesame oil over medium-high heat. Add the ground pork and diced onion. Cook, breaking the meat apart with a wooden spoon, until the pork is browned and the onions are translucent.

Aromatics: Stir in the minced garlic and grated ginger. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.

The Veggies: Add the entire bag of coleslaw mix. Stir and cook for 3–4 minutes until the cabbage begins to soften and wilt.

Simmer: Pour in the chicken broth, soy sauce, rice vinegar, and Sriracha. Bring the soup to a gentle boil, then reduce heat to low. Simmer for 10–12 minutes to allow the flavors to meld.

Final Seasoning: Taste the broth. Adjust seasoning with more soy sauce or black pepper if needed.

Serve: Ladle into bowls and pile on the toppings. The green onions and sesame seeds add the essential "egg roll" finish.