Easy Egg Roll Soup {gluten free}

This paleo egg roll soup is a nourishing a delicious cold-weather dish that features all of the flavors of an egg roll without the wrapper! It’s AIP, and Whole30 compliant.

Is there anything more comforting than soup? It’s warm, soothing, filling, and just all-around perfect for this time of year. How about add one more layer of comfort food with a takeout dupe? This recipe was inspired by the popular riff of an egg roll, the egg roll in a bowl recipe. It’s a cost-effective and easy meal and has been a reader favorite and a Hoover household favorite!

This soup is a simple and comforting meal that’s going to become a new favorite in your house, too! It’s gluten-free, soy-free, and packed with flavor.

Why you’ll love this egg roll soup

• It’s cost-effective. The main ingredients are ground meat and cabbage, which are far more cost-effective than a full cut of meat like steak or chicken breast.
• It’s quick and simple to make. No fancy methods or hours of prep with this meal. It comes together quickly and easily.

The Ingredients You’ll Need

• Broth. You can use either chicken or vegetable broth.
• Ground Pork. I’m used to using ground pork for this recipe, but you can easily use other meats. I would suggest ground chicken or even ground turkey as the next best thing for this recipe.
• Cabbage. I’m obsessed with cabbage. It’s cheap, nutrient-dense, and cooks fast! Yes, you can buy a pre-made coleslaw mix to make this recipe even easier, but I prefer the texture and flavor of fresh, whole cabbage.
• Carrots, onion, and green onion. The rest of the veggies to round out the egg roll flavor.
• Coconut aminos. Coconut aminos is the soy sauce substitute in this dish. Ginger adds a bit of a spicy kick.

How to Make Egg Roll Soup

• Step one. Brown the ground meat.
• Step two. Cook down the vegetables.

• Step three. Add the broth, coconut aminos, and simmer!

How to slice a whole cabbage

Cabbage is simple to work with, as long as you remove the tough core! Slice the cabbage and carefully use a knife to cut around the core. You can then remove it with the knife or your hands.

Once the thick core is removed, I like to slice the cabbage into strips about 1/4-1/2″ thick with a knife.

Tips & Tricks

• Season further to taste. I don’t tolerate nightshades, so I made this soup flavorful enough on it’s own! But to add heat, you can top the soup with sriracha or chili crisp.
• Save time with shredded carrots. These are easy to find in most grocery stores! You can also use a coleslaw mix, but I still prefer to use a whole cabbage for the best texture and flavor.

Storage and reheating instructions

Store this soup in a glass container in the fridge for 3-4 days. It’s always best to reheat soup on the stove!

Can you freeze the egg roll soup?

Yes, you can freeze the soup for up to 3 months!

If you like this recipe, you may also like…

• Egg roll in a bowl
• Spaghetti squash chicken chow mein 

Paleo Egg Roll Soup (Whole30, AIP)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 45 reviews

• Author: Michelle
• Prep Time: 10
• Cook Time: 30
• Total Time: 40 minutes
• Yield: 5 servings 1x
• Category: one pot meals
• Method: stove top
• Cuisine: Chinese Inspired
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

This egg roll soup is a warming and comforting dish that has all of the flavors of an egg roll!

---

Ingredients

Units USM Scale 1x2x3x

• 1 lb ground pork, sub ground chicken
• Salt and pepper
• 2 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 small thumb ginger, peeled and grated
• 1 cup carrots, shredded
• 1 green cabbage, sliced into strips
• 6 cups chicken broth
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar (sub lime juice for AIP)
• 2 tbsp green onion, chopped
• Optional- Sriracha to taste (omit for AIP)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Using a large pot, brown the ground pork on medium heat and lightly season with salt and pepper. Set aside when cooked and discard the fat.
2. Melt the coconut oil in the pot on medium heat. Add the onion, garlic, and ginger and saute for 4 minutes or until softened. Add the carrots and saute for another few minutes to soften. Add the cabbage and stir for a few minutes, allowing it to barely soften.
3. Pour in broth, cooked protein, and coconut aminos, and stir well to combine. Bring to a boil and reduce to a simmer for 20-25 minutes or until the cabbage is wilted. Add the rice vinegar at the end and stir to combine.
4. Season further to taste and top the soup with sliced green onion to serve.

Notes

 

---

Nutrition

• Serving Size: 1 serving
• Calories: 336
• Fat: 24.8g
• Carbohydrates: 7.5g
• Fiber: 1.7g
• Protein: 20.4g

This recipe was published in 2018 and updated in 2024. Photos by Modern Food Stories.