Egg Roll Soup

• 2 tablespoons vegetable oil, plus more (for frying)
• 2 lbs boneless pork ribs, sliced thin (chicken is fine, too)
• 4 garlic cloves, minced
• 1 small head of cabbage, shredded (about 6 cups)
• 2 small carrots, shredded (about 1 cup)
• 1 small bunch green onion, sliced (about 1/2 cup)
• 8 cups chicken stock (I used 50-50 veggie & beef stock instead)
• 1 teaspoon ginger, freshly grated
• 1/4 cup soy sauce, plus more for serving
• 10 egg roll wraps, cut into thin strips

1. Heat oil in a large soup pot and saute pork until no longer pink.
2. Add garlic and cook until fragrant.
3. Toss in remaining ingredients (except egg roll wrappers) and bring to a boil.
4. Reduce to a simmer and cook for 30 minutes until vegetables are soft.
5. Meanwhile, cook strips of egg roll wrapper in hot oil in small batches until browned and crisp. This only takes a minute or so per batch.
6. Drain well on paper toweling.
7. When soup is done, ladle into bowls and top with fried egg roll wrappers and extra soy sauce, if needed.

vegetable oil, pork ribs, garlic, head of cabbage, carrots, green onion, chicken, ginger, soy sauce, egg roll wraps

Taken from www.food.com/recipe/egg-roll-soup-409804 (may not work)