Forget everything you thought you knew about your favorite Chinese takeout. I’m here to tell you there’s a better way to get that salty, savory, slightly sweet fix without the deep-fried guilt or the inevitable grease spot on your couch. This Paleo Egg Roll Soup is basically an egg roll that decided to take a nice, warm bath in a super flavorful broth. It’s got all the good stuff – the pork, the cabbage, the gingery-garlicky goodness – minus the finicky rolling and the actual frying. It’s comforting, ridiculously easy to throw together, and tastes like a flavor explosion decided to get cozy in a bowl. You absolutely need to try this because it’s quicker than ordering delivery, involves fewer dishes than actual egg rolls (mostly), and lets you pretend you’re a culinary genius while secretly just dumping ingredients into a pot.

The first time I served this Paleo Egg Roll Soup, my husband, bless his sweet, oblivious heart, took one look at the pot and asked, “Are we having ‘bowl-of-meat-bits’ for dinner?” I swear, the man can identify five different types of craft beer by smell but can’t distinguish between soup and “meat bits.” My kids, naturally, decided it was a fun game to try and fish out every single piece of cabbage, declaring them “leafy green invaders.” I, of course, announced that whoever ate their leafy green invaders would get an extra cookie, and for once, it actually worked. Don’t ask me how, usually my negotiating tactics end with me eating all the cookies myself in a fit of parental exhaustion.

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Why You’ll Love This Paleo Egg Roll Soup

It’s basically an egg roll, but without the commitment issues. No rolling, no frying, just spooning gloriousness directly into your face.
It’s ridiculously quick. Seriously, if you can chop an onion and push a button on your stove, you can make this. You’ll be eating before the pizza delivery guy even gets halfway to your house.
Fewer dishes! (Said no one ever after cooking, but we can dream.) Okay, maybe it’s just one pot, which feels like a win even if you still end up with a mountain of measuring spoons and a cutting board.
It tastes like a hug from your favorite takeout place, but it’s actually good for you. You can pretend you’re being healthy while still getting that salty, savory fix. It’s called balance, people.

Time-Saving Hacks

Shortcuts that work but feel a little wrong: Buy pre-shredded cabbage or coleslaw mix. Yes, you lose some street cred, but your knife skills (or lack thereof) will thank you.
Hacks to avoid dishes: Use the same measuring cup for wet and dry ingredients (just go from dry to wet, don’t be a monster). Also, cook everything in the biggest pot you own so nothing overflows and you can tell yourself it’s just one pot.
The sneaky tricks you actually use when rushing: Don’t bother mincing the garlic and ginger perfectly. A rough chop is fine; it’ll still taste amazing. And if you’re out of fresh, powdered is a perfectly acceptable substitute when no one’s looking.

Serving Ideas

Pair this with literally anything that involves a spoon. Seriously, it’s good enough to stand alone.
Serve with a side of steamed white rice or cauliflower rice if you want to soak up every last drop of that glorious broth.
A sprinkle of extra scallions and sesame seeds for garnish makes you look fancy without actually trying.
Serve with wine if the kids drove you nuts today. Or if it’s Tuesday. Or just because it’s food.
Honestly, just grab a big bowl and dig in. Sometimes simple is best, especially when you’re hangry.

What to Serve It With

A side of crunchy gluten-free crackers, or a small bowl of steamed jasmine rice for soaking up all that delicious broth. If you’re feeling extra fancy, a light green salad with a sesame ginger dressing wouldn’t hurt, but let’s be real, you’re probably just going to eat it straight from the pot.

Tips & Mistakes

Tip: Don’t be shy with the garlic and ginger. Seriously, add an extra clove. I won’t tell.
Mistake: Overcrowding your pan when browning the pork. It steams instead of browns, and nobody wants sad, grey pork. Work in batches if your pan is too small. (Yes, my pan is always too small, and no, I won’t buy a bigger one.)
Tip: Taste as you go! Adjust the saltiness or sweetness. It’s your soup, not a science experiment (unless it is, then kudos).
Mistake: Forgetting to drain the grease after browning the pork. Unless you enjoy a greasy sheen on your soup, get rid of it. You’ll thank me later.
Tip: If your kids are weird about “bits,” you can always finely chop the cabbage or even grate it to make it less noticeable. Picky eaters, am I right?

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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