Let Me Tell You About Egg Roll Soup (Gluten Free!)

You know, I wasn’t always convinced about soup that tastes like something else—like pie-flavored smoothies or pizza toast, but here we are, and this Easy Egg Roll Soup got me! It all started one Wednesday when I realized I had a mountain of coleslaw mix staring me down in the fridge, and not a wrapper in sight. My daughter (who, by the way, doesn’t like things that actually resemble vegetables) suddenly slurped down a bowl and said “It’s like an egg roll, but you don’t have to do any rolling, which is… nice, Mom.” High praise in our household. Anyway, I love that this has saved me, especially on those days where the thought of homemade anything usually ends somewhere between “I could just order takeout instead?” and “Oops, there’s nothing in the freezer.”

Why You’ll Love This Soup—Trust Me!

I make this when I need comfort but don’t want to babysit the stove all night (it’s really not a thing I’m good at). My family goes crazy for this, probably because it tastes like their favorite takeout classic but comes together way faster, and with far less mess—though my son insists on adding squirts of sriracha until the kitchen is basically a spice shop. It’s also one of those recipes where you can really clear out your fridge and feel like a culinary genius (or at least like someone who didn’t totally waste money on that bag of shredded carrots).

Alright, Here’s What You’ll Need (Sort Of)

1 tablespoon toasted sesame oil (olive oil is fine in a pinch, but the sesame really makes it feel special)
1 pound ground pork (I swap in ground turkey or chicken sometimes, or tofu crumbles if I’m feeling vegetarian-ish)
3 garlic cloves, minced—can you ever really measure garlic? Just use a bunch
1 tablespoon fresh ginger, grated (look, sometimes I use the jar stuff—no shame here)
4 green onions, sliced (or the sad two left in your crisper… been there)
5 cups chicken broth (I’ve used veggie broth when I’m out—and once half chicken, half water… actually not bad!)
1 bag (about 450g/1 lb) coleslaw mix (pre-shredded is the move, though my grandma would’ve side-eyed me so hard for this shortcut)
2 tablespoons gluten free soy sauce (or coconut aminos if that’s your vibe)
Salt and pepper, to taste (I always end up adding more than I think I should)
1 teaspoon rice vinegar (optional but gives it a little zing—apple cider does the job if that’s all you’ve got)
To serve: Crushed gluten free crackers, drizzles of chili oil, extra green onions (Or, hey, nothing at all if that’s how today is going)

Here’s How To Throw This Together (Mostly)

Heat the oil in a big soup pot over medium. I like to wait till it just shimmers—then toss in the pork. Break it up (I use a wooden spoon but honestly, anything works if you’re persistent). Cook till it gets a little browned, about 4-5 minutes.
Stir in your garlic and ginger. (This is when the kitchen starts to smell amazing, and also when I usually get everyone poking their heads in asking, “Is it almost ready?”) Cook a minute.
Add the green onions and let them soften for a few more minutes. Don’t fuss about timing here; just get a little color.
Pour in the chicken broth and crank the heat up. Once it bubbles, toss in the coleslaw mix and soy sauce. It might look weirdly clumpy. Don’t panic; the cabbage always shrinks down. I like to cover it for a minute or two at this point—it goes faster.
When it’s simmering and the cabbage has wilted (like 5-ish minutes), add vinegar, salt, and pepper. (This is where I always sneak a little taste and then, usually, add a dash more soy.)
Let it do its thing for a few more minutes so the flavors really settle in. If you like it soupier, add a splash of water, or keep simmering with the lid off to thicken it a bit. Up to you!
Ladle into bowls. Top with your favorite crunchy bits and a swirl of chili oil if you like a bit of heat—my official recommendation: go for it.

Some Tried-and-True Notes (Yeah, I Messed Up First)

You can totally freeze leftovers, though sometimes the cabbage gets, hmm, a bit less peppy. Still edible, just not as perky.
Once I made this with extra-strong ginger and whoa—it was like winter in my mouth. Maybe don’t get too enthusiastic with it.
If you let this sit in the fridge overnight, I think it tastes even better the next day. But, for some reason, I almost never have leftovers.
I once tried using only water (ran out of broth) and, well, just don’t. Broth makes it magic.

Variations I’ve Actually Tried (and One Fail)

If you want it spicier, add 1-2 teaspoons of chili garlic sauce with the broth. Instant heat!
Veggie version? Swap pork for firm tofu or a double handful of mushrooms. Works great, though once I used canned mushrooms—yeah, not my finest hour.
Love noodles? Add a handful of gluten free rice noodles near the end. Just don’t let them get mushy—I always forget this.
I tried tossing in frozen edamame one time for color. Not bad, though I probably wouldn’t repeat that.

Do You Actually Need Special Equipment?

I usually use my big Dutch oven (it just looks fancy) but any good-sized pot will do the trick. (If you’re in a pinch, I’ve even used a giant saucepan. A little crowded, but we made it work.)

Storing and Keeping Leftovers—If They Survive

Store it in an airtight container in the fridge for up to 3 days. It reheats like a dream in the microwave or on the stovetop. But, honestly, in my house, it never lasts more than a day. My teenager can sniff this out at midnight like a truffle pig.

How I Like To Serve It (And a Little Family Drama)

I love this with extra green onions, maybe a sprinkle of sesame seeds. My husband thinks a squirt of lime juice is essential. We don’t agree on everything. Oh—and you could check out Sylvia’s egg roll soup ideas for inspiration—honestly, she does all kinds of fun toppings.

Pro Tips I Learned The Hard Way

I once rushed frying the pork and ended up with weird, sad meat bits; cook it thoroughly for flavor and so you don’t get that damp texture.
Letting the soup rest ten minutes before serving really does help with flavor. I used to ignore this, but actually, I find it works better if you can wait. (Patience is… a virtue?)
Don’t skip the vinegar, unless you hate it. It wakes up the whole pot.

Some FAQ’s (Because People Really Ask This Stuff!)

Can I make it vegetarian? For sure—just use veggie broth and tofu or even just extra cabbage. Oh, and mushrooms are magic in this soup.
Is it spicy? Not if you don’t want it to be! It’s super adaptable. My youngest can’t stand even mild heat, so I only swirl chili oil into the grown-up bowls.
What if I don’t have coleslaw mix? Just shred up cabbage and carrots yourself (or talk someone into doing it for you). Sometimes I throw in a handful of broccoli slaw, too.
Can you freeze this? Yes, but like I said, the texture goes a bit odd. Perfectly edible, but the cabbage isn’t a fan of the freezer.
Where did you get your sesame oil? Oh! I order it in bulk from Sur La Table because I’m kind of obsessed, but, really, any grocery store version is fine.

Last thing: If you want a printable version, some folks like Minimalist Baker’s format—super easy.

Alright, friend, that’s it. Soup’s up. Don’t overthink it—just enjoy. And if you remember to take a photo before you eat, you’re already ahead of me!

Easy Egg Roll Soup (Gluten Free): A Cozy Weeknight Treat