Easy Egg Roll Soup {gluten Free} Recipe

I swapped wrappers for thinly sliced green cabbage and browned ground pork with garlic and grated ginger. I add chicken broth, coconut aminos and a splash of fish sauce, then toss in carrots and green onions. My Paleo Soup riff channels egg roll flavors without the wrapper; read on.

I make this Easy Egg Roll Soup {gluten Free} whenever I want the crunchy flavors of an egg roll without wrapping anything up. I brown 1 pound ground pork in coconut oil with minced garlic and grated ginger, then pile in shredded green cabbage, grated carrots and lots of green onions and let the broth do the rest.

A good gluten free chicken broth plus coconut aminos gives that familiar savory hit, and sometimes I add a splash of rice vinegar and a drizzle of toasted sesame oil for depth. It’s basically a Paleo Soup that’s also great if you’re doing Paleo Whole 30, and it sits right alongside Easy Soup Recipes I reach for when life is messy.

You could throw in arrowroot to thicken if you like, or finish with cilantro and sesame seeds, but even plain this hits the spot. I promise it’s way tastier than it sounds and people always ask for the recipe.

Why I Like this Recipe

1. I love that it tastes just like an egg roll without all the mess of wrappers and frying, so I get the comfort food flavor but way less work.
2. It warms me up on cold nights and still feels light, not heavy like some soups can be.
3. I like how flexible it is, I can swap pork for turkey, use coconut aminos instead of soy and tweak the heat easy.
4. Leftovers keep well in the fridge and somehow taste even better the next day, which makes meal planning a breeze.

Ingredients

• Ground pork or turkey: Rich in protein, fills you up, adds savory flavor.
• Cabbage: Low calorie, lots of fiber and vitamin C, mild sweet crunch.
• Carrots: Sweet, gives beta carotene and color, adds gentle sweetness and texture.
• Garlic: Strong aroma, immune boosting compounds, gives savory punch and depth.
• Ginger: Warm, slightly spicy, aids digestion and brightens broth with zing.
• Coconut aminos: Soy sauce like, salty and sweet, gluten free umami boost.
• Chicken broth: Provides savory base, hydrates, adds minerals, choose low sodium.
• Arrowroot starch: Thickens slightly, gives silkier mouthfeel without adding flavor.
• Toasted sesame oil: A little goes far, nutty aroma, finish oil for richness.

Ingredient Quantities

• • 1 pound ground pork, or ground turkey if you prefer

• • 1 tablespoon coconut oil or avocado oil

• • 3 garlic cloves, minced

• • 1 tablespoon fresh ginger, grated

• • 1 small head green cabbage, thinly sliced, about 6 cups shredded

• • 2 medium carrots, grated or julienned

• • 4 green onions, thinly sliced, whites and greens separated if you want

• • 6 cups chicken broth or bone broth, use gluten free low sodium

• • 3 tablespoons coconut aminos, for that soy sauce flavor without gluten

• • 1 tablespoon fish sauce, optional but gives great umami

• • 1 teaspoon toasted sesame oil, optional for toasty flavor

• • 1 tablespoon apple cider vinegar or rice vinegar, optional to brighten flavors

• • Salt and freshly ground black pepper to taste

• • 1 tablespoon arrowroot or tapioca starch mixed with 2 tablespoons cold water, optional for slight thickening

• • Red pepper flakes or a pinch of cayenne, optional for heat

• • Fresh cilantro or extra green onion tops for garnish, optional

• • Sesame seeds for garnish, optional

How to Make this

1. Heat 1 tablespoon coconut or avocado oil in a large pot over medium-high heat, add 1 pound ground pork (or turkey), season with a little salt and pepper, and break it up; cook until nicely browned and no longer pink, about 5 to 7 minutes, then drain or spoon off excess fat if there’s a lot.

2. Push meat to the side or remove briefly, add the whites of the 4 green onions, 3 minced garlic cloves and 1 tablespoon grated fresh ginger, sauté 30 to 60 seconds until fragrant but not burned.

3. Add the shredded small head of green cabbage (about 6 cups) and the 2 grated carrots, toss and cook until cabbage wilts, about 3 to 5 minutes; it will look like a lot but it reduces fast.

4. Pour in 6 cups chicken or bone broth (use gluten free, low sodium), then add 3 tablespoons coconut aminos, 1 tablespoon fish sauce if using, and a pinch of red pepper flakes or cayenne for heat if you want it spicy.

5. Bring soup to a gentle boil, then reduce to a simmer and cook uncovered 10 to 15 minutes so flavors meld and cabbage gets tender but still a little bite.

6. If you want a slightly thicker broth, whisk 1 tablespoon arrowroot or tapioca starch with 2 tablespoons cold water to make a slurry and stir it into the simmering soup, cook another 1 to 2 minutes until it thickens; don’t add raw starch without mixing it first or you’ll get lumps.

7. Stir in 1 teaspoon toasted sesame oil and 1 tablespoon apple cider or rice vinegar at the end to brighten it up, taste and adjust with salt, pepper or extra coconut aminos; remember fish sauce is salty so taste before adding more salt.

8. Add the remaining green onion greens and simmer 30 seconds to wilt, then turn off the heat.

9. Serve hot topped with fresh cilantro or extra green onion tops, and sprinkle sesame seeds and more red pepper flakes if you like; leftovers keep well in the fridge for a few days and actually taste better the next day.

Equipment Needed

1. Large heavy bottomed pot, at least 5 to 6 quart, for browning meat and simmering soup
2. Chef’s knife, sharp, for chopping onions, slicing cabbage and mincing garlic
3. Cutting board
4. Wooden spoon or heatproof spatula, to break up meat and stir
5. Slotted spoon or tongs, to push meat aside and skim or remove excess fat
6. Box grater or microplane, for grating carrots and ginger
7. Large bowl, to hold shredded cabbage and grated carrots while you prep
8. Liquid measuring cup, 4 to 8 cup capacity, for measuring broth
9. Measuring spoons, for oil, coconut aminos, fish sauce, sesame oil and vinegar
10. Small bowl plus whisk or fork, to mix arrowroot or tapioca starch slurry
11. Ladle, for serving the soup
12. Colander or fine mesh strainer, optional for draining or rinsing
13. Small ramekin or spoon for garnishes like sesame seeds and cilantro
14. Airtight containers for storing leftovers

FAQ

Easy Egg Roll Soup {gluten Free} Recipe Substitutions and Variations

• Ground pork or ground turkey: swap with ground chicken, ground beef, shredded cooked chicken for a milder bite, or crumbled firm tofu or tempeh if you want a vegetarian option. If using tofu press it first and brown it for better texture.
• Coconut oil or avocado oil: neutral oils like grapeseed or sunflower, or light olive oil work fine, just avoid heavy flavored oils; use sesame oil sparingly cause its strong.
• Coconut aminos: gluten free tamari, liquid aminos (Bragg), or regular soy sauce if you dont need gluten free; a little extra fish sauce can add umami too.
• Arrowroot or tapioca starch: cornstarch or potato starch give a similar glossy thickening, or skip starch and simmer the soup a bit longer to reduce if you want it thinner.
• Green cabbage: napa cabbage or bok choy for a softer bite, shredded kale or thinly sliced Brussels sprouts in a pinch, napa gives the closest egg roll vibe.

Pro Tips

– Let the meat actually brown, dont stir it every 30 seconds. Give it a couple minutes so a crust forms, scrape those browned bits into the soup later for big flavor. If theres a lot of fat, spoon most out but leave a tablespoon or so to cook the aromatics in.

– Treat the aromatics and fond like the secret sauce. Saute the garlic, ginger and scallion whites in that meat residue, scrape the bottom often so nothing burns, and taste as you go. Small changes here change the whole bowl.

– Cut the cabbage a bit thicker than you think you need so it keeps some bite after simmering. Add the carrots early if you want sweetness, but if you like crunch add some of them near the end. Its easier to fix texture than flavor once its overcooked.

– Finish smartly: add vinegar and sesame oil at the end to brighten and smell amazing, and add fish sauce or extra coconut aminos sparingly cause theyre salty. If you want thicker broth whisk the starch into cold water first and add a little at a time, cook a minute and check, dont dump it all in.