Oh my gosh, you have to try this slow cooker egg roll soup – it’s my secret weapon on crazy weeknights when I’m craving takeout flavors but don’t want the hassle. Picture this: all those amazing egg roll flavors (hello, savory pork, crunchy cabbage, and that gingery-garlicky magic) transformed into the coziest, easiest soup you’ll ever make. Just dump everything in your crockpot and let the flavors mingle while you go about your day.
I first threw this together after one too many late-night egg roll cravings during my daughter’s soccer season. Now it’s our family’s go-to comfort food that somehow tastes even better the next day. The best part? It’s ridiculously forgiving – swap the protein, adjust the spice level, or toss in whatever veggies need using up. Trust me, once you taste that rich broth with just the right hit of sesame oil, you’ll wonder how something so simple can taste so darn good.
Why You’ll Love This Slow Cooker Egg Roll Soup
Listen, I know you’re busy, and that’s exactly why this soup is about to become your new best friend. Here’s why:
- Dump-and-go magic: Brown the meat, toss everything in the slow cooker, and walk away. Dinner practically makes itself while you tackle your to-do list.
- Takeout taste, homemade heart: All those crave-worthy egg roll flavors – savory pork, crunchy cabbage, garlicky goodness – but in comforting soup form.
- Better-than-leftovers phenomenon: The flavors deepen overnight, so lunch the next day might just outshine dinner (if there’s any left!).
- Freezer hero: Stash portions away for those “I can’t even” evenings when cooking feels impossible.
- Endless adaptability: Vegetarian? Use tofu. Spice lover? Sriracha it up. Got extra veggies? Toss ’em in!
Seriously, this soup is like a warm hug from your slow cooker – easy, forgiving, and packed with flavor.
Ingredients for Slow Cooker Egg Roll Soup
Here’s everything you’ll need to make this flavor-packed soup – and don’t worry, I’ve included all my favorite swaps too! The beauty of this recipe is how flexible it is while still delivering that classic egg roll taste we all love.
- 1 lb ground pork – or turkey/chicken for a lighter option (heck, even crumbled tofu works!)
- 1 tbsp olive oil – for sautéing those aromatics
- 1 small onion, diced – about 1 cup, and yellow or white works best here
- 3 cloves garlic, minced – fresh is key! About 1 tbsp if you’re using pre-minced
- 1 tbsp fresh ginger, grated – trust me, the jarred stuff just doesn’t compare
- 14 oz coleslaw mix – the ultimate shortcut! Or shred your own cabbage/carrots
- 2 tbsp soy sauce – or tamari for gluten-free
- 1 tsp sesame oil – this is the flavor bomb, don’t skip it!
- 1/2 tsp black pepper – freshly cracked if you’ve got it
- Green onions – for garnish, because pretty food tastes better
4 cups chicken broth – low-sodium if you’re watching salt intake
Pantry staples aside, the fresh ginger and sesame oil are what really make this soup sing. I always keep extra green onions on hand too – they’re the perfect finishing touch!
Equipment You’ll Need
Here’s the short and sweet list of kitchen tools you’ll need to make this soup happen – nothing fancy, I promise! Grab your trusty slow cooker (any size 4 quarts or larger will work), a skillet for browning the meat, a sharp knife, and a cutting board for prepping those aromatics. That’s it – no special gadgets required!
How to Make Slow Cooker Egg Roll Soup
Okay, let’s get cooking! This soup comes together in three simple steps – and I promise, the hardest part is waiting for that amazing aroma to fill your kitchen. Here’s exactly how I make it (with all my little tricks sprinkled in):
Browning the Meat
First things first – grab your favorite skillet and crank it to medium heat. Crumble in that pound of pork (or whatever protein you’re using) and let it sizzle away until it’s nicely browned, breaking it up with a wooden spoon as it cooks. This usually takes about 5-7 minutes. Now here’s my secret: tilt the skillet and use a spoon to scoop out any excess grease (or blot with paper towels if you’re fancy). We want flavor, not grease pools!
Sautéing Aromatics
Next up – flavor town! Add the olive oil to that same skillet (no need to wash it – those brown bits equal bonus flavor). Toss in your diced onion and cook for about a minute until it starts to soften. Then add the minced garlic and grated ginger – oh man, just wait until you smell this combo! Cook for another minute, stirring constantly so nothing burns. Pro tip: garlic burns FAST, so keep that spoon moving!
Slow Cooking the Soup
Now for the magic. Dump everything from your skillet into the slow cooker – that gorgeous browned meat and aromatic mixture. Add the coleslaw mix (yes, the whole bag!), chicken broth, soy sauce, sesame oil, and black pepper. Give it one good stir – just enough to mix everything together without going crazy. Then pop the lid on and cook on LOW for 4 hours or HIGH for 2 hours. The coleslaw will soften into perfect soup-worthy texture – not mushy, just right. When it’s done, ladle into bowls and top with those fresh green onions. Boom! Egg roll soup magic!
Tips for the Best Slow Cooker Egg Roll Soup
After making this soup more times than I can count (my family begs for it weekly!), I’ve picked up some foolproof tricks to make it absolutely perfect every time:
- Fresh ginger is non-negotiable – that jarred stuff just doesn’t give the same bright, zippy flavor. I keep peeled ginger in my freezer and grate it frozen – game changer!
- Taste before serving – soy sauce brands vary wildly in saltiness. Start with 2 tbsp, then add more if needed.
- Spice lovers: Stir in a squirt of Sriracha at the end – the heat blooms beautifully as it sits.
- Texture tip: If you prefer crunchier veggies, add half the coleslaw mix at the start and the rest in the last 30 minutes.
- Broth boost: Swirl in an extra teaspoon of sesame oil right before serving for maximum aroma.
Trust me, these little touches take this soup from good to “can I get the recipe?!” amazing.
Serving Suggestions
Oh, the fun part! This soup is delicious all on its own, but I love dressing it up with my favorite extras. Pile on extra green onions for freshness, toss in crispy wonton strips (store-bought or homemade) for that perfect egg roll crunch, or serve over steamed rice to make it extra hearty. Sometimes I’ll even drizzle a little extra sesame oil on top – because why not?
Storing and Reheating Slow Cooker Egg Roll Soup
Here’s the best part about this soup – it gets even better as leftovers! Let it cool completely, then stash it in the fridge where it’ll stay fresh for up to 3 days. For longer storage, freeze portions in airtight containers (I use quart-sized freezer bags laid flat) for up to 1 month. When reheating, I love doing it gently on the stove over medium heat – just until steaming. The microwave works too (stir every 30 seconds), but the stove keeps the texture perfect. Pro tip: add a splash of broth if it thickens up in the fridge!
Slow Cooker Egg Roll Soup Variations
Oh, the possibilities! This soup is like your favorite pair of jeans – endlessly adaptable. Swap the pork for shrimp (add them in the last 30 minutes of cooking) or go veggie with crumbled tofu. For gluten-free folks, coconut aminos work beautifully in place of soy sauce. Got a bag of mushrooms about to go bad? Toss ’em in! My sister adds a can of water chestnuts for crunch, and I once threw in leftover roasted broccoli – zero regrets. The only rule? Keep that sesame oil – it’s the flavor anchor!
Nutrition Information
Just a heads up – these numbers can vary depending on your exact ingredients (especially if you use turkey instead of pork or low-sodium broth). But for a general idea, here’s what one serving (about 1 cup) of this tasty soup looks like:
- Calories: 220
- Fat: 12g
- Protein: 18g
Not too shabby for something that tastes like takeout, right? The cabbage keeps it light while still satisfying those comfort food cravings!
FAQs About Slow Cooker Egg Roll Soup
I get asked these questions ALL the time – so let me save you some trouble with all my hard-earned soup wisdom!
Can I use chicken instead of pork?
Absolutely! Ground chicken or turkey works beautifully. For extra flavor, I sometimes use ground chicken thighs instead of breasts. Heck, I’ve even used leftover rotisserie chicken – just shred it and add with the broth.
How long do leftovers keep?
This soup gets better in the fridge – it’ll stay fresh for 3 days no problem. And yes, it freezes like a dream! I portion it into freezer bags (lay flat to save space) and it keeps for a solid month. Thaw overnight in the fridge when cravings strike.
How can I make it spicier?
Oh, this is where the fun begins! My favorite trick is swirling in Sriracha at the end (start with 1 tsp per bowl). For serious heat lovers, add a diced jalapeño when sautéing the aromatics. My brother-in-law insists on chili crisp as a topping – messy but worth it!
Can I make this vegetarian?
You bet! Swap the pork for crumbled extra-firm tofu (press it first!) or doubled-up mushrooms. Use veggie broth instead of chicken. The sesame oil and ginger keep all that amazing umami flavor intact.
Okay, soup squad – I’ve gotta know how your slow cooker egg roll soup turned out! Did you stick to the classic or make it your own? Tell me everything in the comments below – I live for your kitchen adventures!
PrintSlow Cooker Egg Roll Soup for Busy Weeknights – 4 Simple Steps!
Easy slow cooker egg roll soup packed with flavor and comfort. Perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Low Calorie
Ingredients
- 1 lb ground pork or turkey
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 14 oz coleslaw mix
- 4 cups chicken broth
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp black pepper
- Green onions for garnish
Instructions
- Brown meat in a skillet over medium heat. Drain fat.
- Add oil, onion, garlic, and ginger to the skillet. Cook for 2 minutes.
- Transfer mixture to slow cooker.
- Add coleslaw mix, broth, soy sauce, sesame oil, and pepper.
- Cook on low for 4 hours or high for 2 hours.
- Garnish with green onions before serving.
Notes
- Replace pork with chicken or tofu if preferred.
- Add Sriracha for extra heat.
- Store leftovers in fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
