In a large pot, heat over medium-high heat, then add the ground pork. Cook for about 5-7 minutes, breaking it up with a wooden spoon until browned and cooked through, with no visible pink remaining. Season it with salt and pepper to enhance the pork's savory flavor. If there's excess fat, carefully drain it to keep the soup light.

With the ground pork still in the pot, add the diced yellow onion, minced garlic, and grated ginger. Sauté these ingredients for 3-4 minutes until the onions are translucent and fragrant, stirring occasionally.

Stir in the soy sauce, sesame oil, and rice vinegar, mixing well to combine. Then pour in the chicken broth, bringing the mixture to a gentle boil over medium-high heat.

Once the broth is boiling, add the shredded carrots and sliced green cabbage to the pot. Reduce the heat to medium-low and cover the pot, letting it simmer for about 15 minutes.

If you’re adding beaten eggs, slowly drizzle them into the pot while stirring continuously.

Taste your One-Pot Egg Roll Soup and adjust the seasoning with salt and pepper as needed. Once satisfied, ladle the piping hot soup into bowls and garnish with the remaining chopped green onions.