Egg Roll Soup

Directions

1. 1
   Brown ground pork along with minced garlic, ginger and olive oil.
2. 2
   While meat is browning, shred cabbage and carrots.
3. 3
   Once meat has cooked through add cabbage and carrots and if desired a bit of sesame oil.
4. 4
   Once veggies are cooked a bit, add your broth, enough to cover all the cabbage and then a bit more, and add soy sauce, how much depends on your taste and how salty your canned broth is.
5. 5
   Bring your soup to a boil, and then simmer until your egg roll wrappers are done.
6. 6
   cut egg roll wrappers into strips and place on a sprayed pan. Bake at 325 for about 10 minute or until they are crispy and just browned.
7. 7
   Serve soup with more soy sauce if desired, and top with crispy egg roll wraps!