Paleo Egg Roll Soup: All the Flavors of an Egg Roll… Without the Wrapper!

If you’re obsessed with egg rolls but trying to keep things a little healthier, let me introduce you to your new favorite cozy meal: Paleo Egg Roll Soup. This soup captures everything you love about egg rolls savory ground meat, crunchy cabbage, that perfect punch of garlic and ginger all simmering in a warm, slurpable broth. Even better? It skips the wrapper and deep-frying, so it’s perfect for your paleo lifestyle (or if you’re just looking to eat more veggies).

Let’s talk all about Paleo Egg Roll Soup: why you’ll love it, what you’ll need, and how to whip it up in 30 minutes.

Why You’ll Love Paleo Egg Roll Soup

Egg rolls are amazing, but sometimes you want all that flavor without the work or the wheat. That’s where this soup comes in. It’s:

• Warm, filling, and deeply satisfying
• Deliciously packed with protein and veggies
• Completely gluten-free, dairy-free, soy-free, and grain-free
• Ready in under half an hour
• Perfect for meal prep (the flavors get even better the next day)

Plus, everything cooks up in one big pot, so there’s less to clean. Yes, please!

What You’ll Need

The beauty of this soup is how simple the ingredients list is you probably already have most of these in your kitchen.

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Here’s what you’ll need:

• Ground pork or chicken – Pork is the classic choice, but ground chicken or turkey work great, too.
• Onion & garlic – The flavor-makers!
• Fresh ginger – Gives that signature egg roll warmth.
• Green cabbage – Shredded for that classic crunch.
• Carrots – Julienne or shredded, it doesn’t matter.
• Coconut aminos – This is your soy sauce substitute (totally soy-free and paleo-friendly).
• Chicken broth – To make a rich, flavorful base.
• Sesame oil (optional, but adds that delicious nutty flavor)
• Green onions & sesame seeds – For topping.
• Salt & pepper – To taste.

How to Make Paleo Egg Roll Soup

Ready to get cooking? Here’s how easy it is:

Brown the ground meat:

In a large pot, heat a splash of oil and add your ground pork, chicken, or turkey. Break it up as it cooks until browned and cooked through.

Add the aromatics:

Toss in the diced onion, minced garlic, and fresh grated ginger. Sauté for another couple of minutes until it smells amazing.

Veggie time:

Stir in your shredded cabbage and carrots. Let them soften up just a bit about 3–4 minutes.

Make it soupy:

Pour in the chicken broth and coconut aminos. Bring it all to a gentle simmer. Let it cook for 10–15 minutes; this lets all the flavors meld together.

Finish it off:

Stir in a drizzle of sesame oil. Taste and adjust with salt and pepper if you need to.

Serve it up:

Ladle your soup into bowls and top with sliced green onion and a sprinkle of sesame seeds.

Tips and Variations

• Spice it up with a dash of hot sauce or a sprinkle of red pepper flakes.
• Add mushrooms or bell pepper for even more veggies.
• Want it heartier? Serve over a scoop of cauliflower rice.

Storing Leftovers (Continued)

Paleo Egg Roll Soup keeps well in the fridge for up to 4 days. The flavors actually get even better as everything mingles together! When you’re ready for another bowl, just reheat gently on the stovetop or in the microwave for a quick, satisfying meal. This soup also freezes well just let it cool completely, then store in airtight containers for up to two months.

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Final Thoughts

Whether you’re following a paleo lifestyle or just trying to eat a little lighter without giving up your favorite flavors, Paleo Egg Roll Soup is a must-try. It’s warm, nourishing, and seriously easy to make any night of the week. Plus, it’s everything you love about egg rolls, just in a bowl instead of a wrapper.

Cozy up with a steaming bowl, top it with your favorite garnishes, and enjoy all the comfort no takeout menus required!

Ready to give it a try? Let me know how your Paleo Egg Roll Soup turns out, and don’t forget to share your favorite variations!